Homemade fork buns
By VicentaLakin
I've always liked to eat wide-range fork buns, but only the supermarkets have frozen, and they're not satisfied! So, all kinds of references, some improvements, fork buns that satisfy themselves and family and friends
Recipe Recommendations
- flour 500 grams
- front leg meat 500 grams
- white sugar 40 grams
- yeast 5 grams
- warm water 285 grams
- pork sauce 140 grams
- peanut oil Half a spoon of soup
- salty and sweet
- steamed
- several hours
- ordinary
Steps for Homemade fork buns
1
Fresh front leg meat。
2
Clean up, remove the spasms and cut the fat meat into small particles. I cut my skin and put it in the fat
3
Turn on the fire and put the fatty in the pan. Be careful not to get hit by oil
4
Prepare for the fork sauce
5
The fat starts to get smaller, and a lot of oil comes out。
6
Put the skinny meat in it
7
Gradually turned into gold and oil is growing, allowing for the filling of excess oil so that the precipitated material does not become too greasy。
8
Put a bowl of hot water in the fork sauce and mix it evenly。
9
Half a spoonful of sugar and the salt of fork sauce. If you like sweets, you can add a spoon
10
The well-designed fork sauce pours into the pot and there's just no noodles。
11
Cover the lid, turn the fire down, boil it for half an hour。
12
Through the lid, you can see the soup is getting thicker。
13
When the time has come, turn off the fire, fill the bowl, hang out, freeze. ♪ So the bag won't come out ♪
14
Prepare warm water
15
40 grams of sugar pours into the hot water, tumbles. "The sugar can boost the yeast, and we like to eat smelly buns."
16
Put it in yeast
17
500 grams of ordinary flour. It's not the same brand. It's probably the same
18
Put the mixed yeast in the flour. ♪ One side down with a chopstick ♪19
Smash the cotton。
20
It's a smooth, handless face. (basket light, hand light, face light)
21
I added half a spoonful of peanut oil。
22
Keep rubbing in smooth noodles, standing still, liding, fermenting for an hour and a half. fermentation times vary according to weather temperature
23
Fermentation works
24
On the board, throw a little flour and take the dough out of the air。
25
After a full exhaust, we'll split into two。
26
Take one of them, the growth strip。
27
Splits about 85 grams of agent. "The kitchen scales I used, I guess."
28
Take one of them, flatten it, and turn one side with a cane into a thin circle in the middle. Because I don't know how to make pasta. That's all I can do
29
Cold one hour of fork。
30
Put the skin on your palms。
31
Two spoons on the skin
32
Squeeze the cheeks
33
The bag was covered with a layer of oil on the bottom, placed in a steam pan with gauze, covered with a lid and continued to ferment for 20 minutes. "The oil is for the evaporation, the cloth is for the beauty of the water vapour drops on the gauze without affecting the bun."
34
Fire, water, 15 minutes。
35
Seeing buns growing through the lid。
36
After the fire's off, open the bag for five minutes. I'll be fine with a fork bun
37
Your hands are so big
38
Big skin, soft meat! Take a bite and satisfy the sense of oilHomemade fork buns Make Tips
Rory's bragging one after another, and I think it's better with front leg meat than five flowers. I'm doing 10 big buns for this. And water for 3 and flour, which I've compared to, is the right dry wet. Four fork sauce is salty in itself, and no more sauce. Five of them have onions on their own. Our kids don't eat, so they don't. "According to your taste is the best food."