Spinach willow buns
By VicentaLakin
Recipe Recommendations
- medium-gluten flour 300g
- spinach juice 160g
- fine sugar 30g
- salt 3g
- yeast 3g
- Filling: pickled cabbage half a
- pork 400 grams
- fans appropriate amount
- oyster sauce appropriate amount
- chicken powder a little
Steps for Spinach willow buns
1
When the spinach is washed, only the spinach leaves are taken, the boilers are burned and the leaves are made softly。
2
Get the spinach out of the pouring machine and add a little water to the juice, and then pour it out and weigh it and add the spinach juice to 160 grams。
3
300 grams of barbs, 3 grams of yeast, 20 grams of sugar, and 150 grams of spinach juice, pouring into the bread-crumbs, starting the bread machine and face function, and rubbing in groups. the 10g of edible oil was put into the pasta after rubbing it in the face, and it continued to glitter to the face of the face, and i've been rubbing it here for 20 minutes。
4
And then, while you're not doing anything, you start making a pie, and you turn pork into meat。
5
Fans are soft in advance, well-boiled fans wash the leachate with water, then shredd it in the pan, pick up the pickle and dry the water twice, so that the sour vegetables are not so so acidy as to eat twice, then they are crushed with a material machine, and then they pour the beryllium oil, chicken powder, into the pan, and they can be used evenly (no salt in the pie, only a beryllium oil). And there's sour and salt in the yogurt, so there's a taste in it。
6
Put the rubbing on the noodles。
7
Then cut into 18 equals。
8
Each of the agents rolls on top of the powder, then covers the face with a skin bag so that the face of the face is dry, the membranes are loose for 10 minutes, the temperature of the room may be slightly longer in winter by 5 to 10 minutes, and the thin skin of the middle edges can be drawn out with a cane, and it will not be poached, and the skin of the skin is completely thin with its hands。
9
Take a proper amount of material on the cortex code, squeeze with a thumb and an index finger, then squeez it in the direction of the index finger, and squeez the shape of the willow in shape。
10
Pack all the skins in turn。
11
The steam pan can then add water to the small fire, so that the whole pan and the interior is warm and humid, while the fermented oil sheet is placed on the bottom of the bag and leaves room for fermentation before the buns are squeezed together, the steampot shuts off, the fermentation cap is put on for 15 minutes, and the fermented amount becomes significantly larger。
12
When the fire is ready, do not open the lids immediately. The lids will open in three minutes. They will be pumped slowly until the steam is almost complete. In case of retrenchment problems caused by cold air in a steamed bun。
13
The steamy spinach bun comes out of the oven, fatty, and eats two in a row。
14
The finished chart。
15
The finished chart。
16
The finished chart。Spinach willow buns Make Tips
In winter, it is recommended that warm milk or water be used to stimulate the activity of yeasts, but it is too high to protect the face from cold collapse by at least five minutes after 4. Packs of 5 need to be stored in the freezer room, where the steam pan is recommended for heating。