It's a big bun
By VicentaLakin
The northerners like to eat big buns, especially the meat buns. There's a bungalow in the capital, specializing in meatball buns. Since I got this recipe from the old cook, I've been a little exaggerating once a week, but I still have it twice a month. 'Cause my family always makes elbows, sauce meat, and then the rest of it makes meat buns. I'll show you the way it's fat and smelly today
Recipe Recommendations
- medium-gluten flour 400 grams
- winter bamboo shoots one
- carrots 1 piece
- pork belly 400 grams
- yeast 4 grams
- warm water 220 grams
- green onions half a piece of
- Jiang 1 block
- octagonal the 2
- cinnamon 1 block
- geranyl 2 tablets
- dried red pepper one
- grass fruit 1
- salt appropriate amount
- soy sauce appropriate amount
- Starch with cold water appropriate amount
- soy sauce soy sauce
- starch 50 grams
- salty and fresh
- steamed
- half an hour
- simple
Steps for It's a big bun
1
Five flowers, warm winters, carrots ready; five flowers can be made more at once and used at their discretion
2
(a) Cut the flesh of five flowers, and boil it in a cold-water stew, leaving it beamed
3
(a) To mix the above-mentioned fabrics into the pots, where salt, soy sauce, and old sips are incorporated into the pots, which are adapted to their individual tastes, and all of them are common; and to cover the lids, which are slow-cooked
4
I RUBBED A PIECE OF THE FACE WITH MY KITCHEN ASSISTANT, TONCO 6D; WITHOUT A BAKER, I CAN RUB THE FACE WITH A COOK MACHINE OR HAND. THE WATER IS 55% OF FLOUR, IT'S PLASTICIZED AND THE BUNS ARE NOT DEFORMED
5
And round the face, and put it in a bread bucket, covered with a wet cloth, and covered with a lid, and fermented naturally
6
And take advantage of the time of the stew and the hair, and strip the winter peels, and the carrots shave the skins, and cut the small dings
7
(b) The high volume of herbic acid in winter, which combines calcium with calcium to form calcium herbate when entering the body, which is not good for the body, so that two minutes of it is in the desalination water to extract the asphalted water
8
A bowl of sodium with a spoon, like thick yogurt; it's also the recipe for the old chef to slip out of his mouth so that the smell of the sauce is thick
9
It's an excellent seal, and in about 30 minutes, the meatstuffs can be easily punctured with chopsticks, and the next steps can be handled with a few pieces of dry water
10
(a) Cut the pelvis into about a centimeter of peddles, so that a few fat pieces can be picked and tasted better in winter
11
(b) The empty pots will not be oiled, the stings and carrots will be boiled out, the meat will be poured into the pots, the meat will be boiled into the pots, the meat soup will be boiled into the pots, the meat will be smelt will be made into the sauce, the old and the salted, the soup will be left in the pots, the dust will be dried up, the fire will be turned into fire, and the spares will be made; and this will be a warm winter meal
12
To look at the pasta in the bakery, which is already twice the size of its original size, a hole in the top with a finger-tiped flour, no collapse, and a fermentation success; if the noodle is lifted, there will be a small air hole in the interior, which will be flatly fine; if the noodle is caught in a barrel and the machine rubs its face for five minutes, the fumigated buns will become more nuanced, which is also a thawing trick; if there is no machine, it will also make sense to scratch a flour face
13
(a) The covered noodles are removed from the mats, and the agents are divided into 12 equals, and the flat-touching is used to form a slightly thick, thin skin
14
(b) To take a proper amount of sauce and winter meat on the cortex, wrap it in its own hand, or squeeze it into a bun, which, if it does not have a pretty cortex, can be squeezed in the form of a dumpling, as long as the soup is better than anything
15
All the bags were packed and placed on a steampad with oilpapers and steam pads, and I used a steambox, if the steam pans were to be wet
16
When the package is placed in a steam tank for 20 minutes, the luminous circle of the bag opens the "evaporation" function for 100 degrees and 25 minutes; if used, it is also cold water and steamed for about 20 minutes. Because it's ripe. Just steam the skin。
17
Five minutes after the end of the day, it prevents the skin from wrinkled because of the sudden cold。It's a big bun Make Tips
Set the time frame so that it will not be busy; winter water will remove the excess of herbic acid and will not be inflammated; 2. A few spoons of broth will taste more intensely when the plating will make the platinum more cuddly, and the taste will be locked in the material and will not leak when the puddles are evaporated; 3. Don ' t come out of the puddle, five to eight minutes before the puddle, and the surface will be smooth; and, similarly, the steamed head will do the same。