Meatlet
By VicentaLakin
The meat buns, delicious, two sips, a lot of skin, a little pig-skin freeze, and a lot of good nutrition. Better with a pig's front, better. The pig's heart is called soft ribs with no ribs on his back leg, soft and soft. It is characterized by three layers of thin meat, two layers of fatty, commonly known as three layers, thinner skin, and easily burned。
Recipe Recommendations
Steps for Meatlet
1
Pre-heart and onions, flatten。
2
Mushroom bubble water, pig skin freeze appropriate。
3
The mushrooms and pig hides are cut with tin, squeezed with water, put it in meat, salted, powdered, smoothed with hands。
4
Put the freezer on。
5
125 grams of warm water and 3 grams of yeast and 10 grams of white sugar, modulated。
6
Put on 300 grams of flour。
7
Scratch the face (over 100 rubs)。
8
The fermentation is twice the size, and the inner tissue is cellular。
9
The fermented pasta is smoothed again, with appropriate amounts of small noodles, flattening, thin skin。
10
Put it in the meat。
11
Under the bag method, one layer folds。
12
Wrap it in a steam cage with paint. (Purpose more oil because of the thin skin of the buns and the fear that the steam pads will be ripe)。
13
Two times the size of fermentation. (I've been silent for 10 minutes because the wrapping is fermenting.)。
14
The fire is 15 minutes, five minutes。
15
Open the bag and look. Eat。