Threaded fresh meat bag
By YasmineKoch
This kind of threaded bag is often used in Western Pastries and is often used to make meringue. During this production, Western Pastries were used to make local cuisine.
Recipe Recommendations
- flour 400 grams
- baking powder appropriate amount
- purple potato 150 grams
- edible alkali appropriate amount
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Threaded fresh meat bag
1
Steam the purple sweet potatoes, peel them, and grind them into mud. Add flour and proper amount of baking powder, add water to blend the flour into a dough with moderate hardness, cover it, let stand to ferment, and at the same time, follow the same method to ferment together with a white dough. The fermentation of both dough is completed when the honeycomb shape is peeled open.
2
Place the fermented dough on the panel, add edible alkali, and knead the dough using a stretching method. In less than 10 minutes, the dough can be pulled out of the film. You should know that the steamed buns made from this state of dough are very muscular and palatable. Drain and knead the two dough for later use.
3
Roll out the two dough into a large dough sheet and stack it top and bottom for later use.
4
Wrap into dough rolls for later use.
5
Cut into small dough and roll for later use.
6
Roll into a threaded dough for later use.
7
Prepare a fresh meat filling, or prepare the filling according to your preference, whether salty or sweet.
8
Hold up the dough with your left hand and add appropriate amount of meat filling.
9
Close the mouth with your right hand, press down on the panel after closing it.
10
Place it on the panel and shape it into a circle so that the threads can be clearly exposed.
11
After soaking for 10 minutes, place it in a steamer and steam for 12 minutes.
12
Turn off the heat and steam for 1-2 minutes, open the lid, pick out, let it cool and eat or refrigerate.Threaded fresh meat bag Make Tips
Lay the cut dough roll horizontally and press flat.