Frozen meat buns
By VicentaLakin
The best homemade, non-poached buns are soft, fragrance of fragrance of mushrooms, delicious
Recipe Recommendations
- mushrooms 3 flowers
- pork belly
- green onion appropriate amount
- ginger appropriate amount
- soy sauce 1 spoon
- egg white one
- oyster sauce few drops
- soy sauce few drops
- cooking wine 1 spoon
- white pepper half a spoonful
- medium-gluten flour 210g
- water 110g
- yeast 3g
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Frozen meat buns
1
The pasta is first made and the water in the main herd is added to the yeast and the flour is mixed with the barbed flour。
2
Smiling into smooth noodles。
3
Covers the membrane, room fermentation for about 40 minutes。
4
fermentation time, come and make a pie. The three mushrooms were washed cleanly and shredded, and the roots were cut to pieces, mixed with the meat, and added onions of ginger paste, wine, oil, old smoke, white pepper。
5
Add an egg cleaner
6
Smash it into sticky meat paste, and the mushrooms will be ready。
7
Noodle fermented twice as big。
8
The exhaust split into eight pieces, roll round。
9
Take a noodle flat。
10
It's a little bit thicker in the middle, and a spoon of meat in the middle。
11
Just wrap it around。
12
And then make the rest of the dough. Put it in the steam pan for 20 minutes。
13
Wake-up buns, steam directly with the water that has been awakened, 15 minutes after the water has been boiled, and three minutes before opening。
14
Out of the pot. Spray。
15
The finished product。Frozen meat buns Make Tips
Whether the hair of the dough is in place directly affects the appearance of the finished product。