Pork radish buns
By VicentaLakin
Recipe Recommendations
Steps for Pork radish buns
1
Pigs, ginger onions, wine, sauce, perfume, salt (a little less salt than usual) are placed in a slightly larger basin。
2
Prepare a bowl of fresh water before it is plattered, and do not pour it into the pap at once, while mixing it with water, until the pap is dry and wet, so that it is not filled with water, and it stirs in one direction with four chopsticks. Cover it and put it in the fridge。
3
Big carrot a wash。
4
Put the radish in a platter and then spread some salt on the radish. (The salt not only removes the water from the radish but also removes the spicy gas from the radish.)。
5
Placing flour and powdered powder in a pot so that the yeast is dissolved and still。
6
Pour yeast into the flour basin, using warm water and surfaces (the warm water here means that the fingers are put in the water, which is slightly warmer than the hand temperature). And it's nice to have a fermentation in warm places。
7
The radish sprouts the water and the meat platinum。
8
The panel is covered with dry surfaces, the haired face is softly rubbed on the panel, the right size is removed, and the agent is condensed into a slightly thick, thin skin。
9
And with a proper amount of pie, rounded up a round-the-clock needle, and closed it. Wet drawers on the steam curtains, pack the bags and leave a proper gap in the middle. Because the buns get bigger during the steam。
10
I'm in cold water. I'm in the middle of a fire. I'm in the middle of a fire for about 15 minutes. I don't need to lift a cap。Pork radish buns Make Tips
1. The use of hot water and surface is due to the fact that the north-eastern spring and autumn nocturnal room is not as hot and wet as it is possible to ferment with warm water. When the face is ready, then the face and the skin are rubbed, it must not be crushed with great strength. 3. It is best to have clean cloths on the pretentious formulations, which are open and can break their skins。