Pistol buns
By VicentaLakin
Recipe Recommendations
- flour 300g
- water 170g
- yeast 2g
- Pleurotus eryngii 120g
- leek 100g
- eggs 55g
- Soaking fungus 50g
- Soak hair and jade pillars 60g
- Soaking hair strips appropriate amount
- salty and fresh
- fried
- several hours
- simple
Steps for Pistol buns
1
300 grams of flour, 170 grams of water, 2 grams of yeast. and smooth-faced groups, covering the membranes, with warmth. the yeast usually put 1 g in 100 g, and i had long hair, so it decreased。
2
pumps: 120 grams for apricot mushrooms, 100 grams for pickles, 55 grams for fried eggs, 50 grams for hair gills, 60 grams for bubbleheads, 50 g for powder bars. the well-boiled poles were pressed with a knife, and they were thin. don't have much water when it bubbles, but a spoon in the pie。
3
add 13 cactas, ginger powder, two spoons of pepper 20g, and a little fragrance, with an appropriate amount of salt and a flat amount of soy sauce. it's very fragrance, no poles, in exchange for rice or shrimp skin。
4
It's fermented. It's full of gas。
5
scratch to smooth, rough and even long stripes, cut into agents, flattened. each dose weighs 26, 7g, for a total of 18. experience: the agent is still 37 or 38 g larger and thicker, so that there is room for expansion。
6
It's a thin circle in the middle
7
Eighteen skins were just packed up. Save it for a while. Save it for temperature. Experience: Smaller size saves。
8
Get some oil on the pan, not much oil. It's a little oily, and it'll make the buns oily。
9
fried to the bottom of the bag. quick enough to add 55g water, cover the pot and heat the fire. there's a simple way the buns are fried, and if they're moving inside, they're fried. carnation: i don't usually put buns in the middle of the pot, where hot spots are hot. or put a boiler up on it。
10
There's no water in the pot, and it'll be a little while。
11
It's green. It's delicious, but it's not very good because the skin is too thin. Two is a little bit too much. The third is fermentation time and insufficient temperature。
12
Look at what you've done before。