Quixuan, big bun
By VicentaLakin
The big rubber buns are characterized by the size of the skin, especially the fragrance buns, which are very popular with the people. Fresh fragrances are delicious and delicious with pork and sauce。
Recipe Recommendations
- flour appropriate amount
- fennel appropriate amount
- pork belly appropriate amount
- yeast powder appropriate amount
- onion appropriate amount
- peanut oil appropriate amount
- bean paste appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- water appropriate amount
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Quixuan, big bun
1
Add 5 grams of yeast powder to the container, diluted with warm water, pour 1,000 grams of flour into the appropriate amount of clean water mix, and form a group of flour awaiting fermentation. The pasta swells twice as big as it used to be。
2
The fragrance picks the older leaves and the tubers and washs the water over and over again. The dry water is cut into smaller sections and placed in the container with a proper amount of salt mixed to smooth the fragrance。
3
Porcupines are washed clean and cut into meat, and hot pots are fed with more peanut oil into the dried water。
4
Cooking wine and two little spoons of bean curd sauce and setting it on fire。
5
The onions are stripped off their skins and rinse into onions, and the aroma is squeezed with water into cooled meat, adding a proper amount of salt and chicken。
6
Just mix it evenly。
7
A layer of dry flour spreads the fermented noodles repeatedly into the interior without visible holes, with growing strips cut into even-sized noodles again。
8
Then they will be folded into the skins of the middle, thin edges, and they will be condensed into buns。
9
Clean corn loafs under the condensed embryos and sufficient water in the steam pans to put the buns on the curtains and then start steaming for 25 minutes。
10
When the boiler starts steaming, it can be shut down for 20 minutes. The time for steaming is determined by the size of the bag。