Puffy ham buns

By VicentaLakin

Puffy ham buns
The leftovers of the pies, changed the skin today, made a hairy frying bag, and tasted something else。

Recipe Recommendations

  • flour 约300 grams
  • yeast 2 grams
  • qingshui appropriate amount
  • kohlrabi half a piece of
  • vermicelli 1 small
  • ham appropriate amount
  • Salt-free shrimp skin 1 handful
  • green onion appropriate amount
  • ginger powder a little
  • soy sauce 1 scoop
  • salt appropriate amount
  • shisanxiang a little
  • vegetable oil 4 tablespoons
  • black sesame appropriate amount
  • white sesame appropriate amount

Steps for Puffy ham buns

  • Make Puffy ham buns step 0
    1
    Flour fermented with yeast, water, fermented in the warm of light and soft noodles. Refrigerator freezes fermentation, which is now the most common way to use it at night and in the morning。
  • Make Puffy ham buns step 1
    2
    The pasta used for the pate is described in my last recipe, "Chegs and ham pies " , which briefly describes the following practices: headline cut, washing, water, crumbs and drying; powder precipitated soft and shredded; and ham cutting. All three, put together, then add onions, ginger powder, 13 fragrances, raw, salt, vegetable oil。
  • Make Puffy ham buns step 2
    3
    It's the rest of the pie。
  • Make Puffy ham buns step 3
    4
    Nice noodles。
  • Make Puffy ham buns step 4
    5
    It's a small part of the exhaust。
  • Make Puffy ham buns step 5
    6
    Scrambled into buns。
  • Make Puffy ham buns step 6
    7
    Put it in, wrap it up. I've got two big, ugly ears for the kids。
  • Make Puffy ham buns step 7
    8
    I've added saltless shrimp skin to the rest of the pie。
  • Make Puffy ham buns step 8
    9
    Wrap it all up. Those two ugly wheat bags don't have shrimp skin. By the way, I can't even learn about this wheat bag。
  • Make Puffy ham buns step 9
    10
    They don't stick on the bottom, add some oil, burn to heat, and put it in the embryo。
  • Make Puffy ham buns step 10
    11
    Small and medium fires are burned to the bottom of the gold and yellow。
  • Make Puffy ham buns step 11
    12
    Water, about half of the size of the bun, continued to be boiled with a lid, with a small fire, which evaporates quickly and the bun may not yet be ripe. It's better, it's slower, it can't burn。
  • Make Puffy ham buns step 12
    13
    It's been fried until the buns swelled, and the hand-pressed buns can pop up quickly, and the buns are ripe. If there is still a small amount of water at this time, it can increase firepower and dry water quickly. Just a little sesame and onions before you go out。
  • Make Puffy ham buns step 13
    14
    Except for the ugly spots in the bag。
  • Puffy ham buns Make Tips

    Plutonium can be replaced with a personal preference。