Pumpkin meat bag
By VicentaLakin
The fine number of Chinese pasta is extremely rich in steam, cooking, frying, roasting, blowing up and so forth. In terms of fumigation alone, it is estimated that the skin-rich buns are also at the forefront. It's almost New Year's Day, "Maritime 28, Scorch and Scorch." We're all making weeds, buns, pumpkin and face, the shape of willows, both happy and delicious
Recipe Recommendations
- flour 500G
- yeast 5g
- pumpkin puree 300g
- fresh meat stuffing appropriate amount
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Pumpkin meat bag
1
Pumpkin's going to evaporate into mud
2
Flour, yeast, pumpkin mud and smooth pasta, fermented in the warm of wet cloth
3
The fermented noodles tear out the dense beehive inside
4
Get the meat pie ready for fermentation
5
The fermented noodles take out the vents on the release board and cut them into small amounts
6
It's a round face, with a meat pie and a willow dumpling
7
Good meat bun
8
Put it in the cage box for about 30 minutes
9
Cold water boilers steam, fires burn up, and then the fire starts steaming for 15 minutes. Cover
10
Gold buns, meaning New Year's evaporation, red fire, money rolls。