Sausage bun
By VicentaLakin
Recipe Recommendations
- pork a
- flour 200g
- onion appropriate amount
- cooking wine appropriate amount
- sweet sauce appropriate amount
- soy sauce appropriate amount
- white sugar appropriate amount
- Jiang appropriate amount
Steps for Sausage bun
1
200g flour, 2g yeast, 1g powder, 100g (about +-10g) water, all placed in a bakery, start-up and flour. or hand-to-hand a smooth face。
2
The noodles are placed in sufficiently large containers to cover the membranes and ferment. A bun doesn't have to grow like a bun for too long and expands to 1.5。
3
Meat wash, onion ginger for 20 minutes. If you want to throw fat, don't throw it, it'll taste better。
4
Scratch it out and wash it out and cut it to Ding. Fats are abandoned or left to see personal preferences, and skins are cut to the ground。
5
Hot pot oil. I put red onion oil that was blown up before. Scrambled meat for a minute or two。
6
We'll add wine, we'll throw it into alcohol volatilization, about a minute。
7
It's the bottom onions。
8
Sweet pasta with enough salt and old smoke。
9
A little more sugar。
10
Power-pressure pans, half a bowl of open water, and a meat-teaper procedure for 40 minutes。
11
after 40 minutes, the sauce begins to glitter and the pasta that was given was ventilated. just 300 g pasta, 30 g in electron scales, thin pasta。
12
The sauce cooled down a little, avoiding the burning of the yeast at a high temperature, resulting in the loss of hair. Cooled sauce wrapped in a bag. Second time, 20 minutes. If there's any leftover sauce, it's for rice and noodles。
13
Fifteen minutes of steam in the pot and then a little fire. Three minutes after the fire's off。