Pork buns
By VicentaLakin
It's a good time to warm up in the winter. It's a good chance to have a face. Make your own buns
Recipe Recommendations
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Pork buns
1
Quantification of flour, fermentation and warm water. Because I have a lot of fermentation, I don't need to be hydrolytic or fast. I'm a little lazy, and I'm starting to ferment. Pack, the organization opposite is not demanding。
2
Cut onion acne, salt, pepper powder, vanilla oil, pepper powder, always pouring a brain into a meat pate, evenly mixing. Because it's killing meat, no water. I don't like soup buns. The food..
3
Then, in about an hour, the noodles will be ready. Put your finger on a pit, don't bounce back. Then start packing. Before the bag, put your face back together again so that it fermentes again and the bubbles are even. (There's a man who can ferment three times, and you can see a nicer air hole. If you want to be lazy again and you want to eat something good, put more fermentation on it.) And then split the agent, the skin, the cover. Because of lazyness, it's big..
4
The cage is then fermented twice until it is 90 per cent of the finished product. Fire evaporation. The time of steam depends on the size of the bag and the degree of cormorability. Because my buns are big, they're raw... so I'm gonna steam for 25 to 30 minutes. It's like baked cake。