Plum and meat buns

How do I get a nice, delicious bun? It's important that the fragrance isn't fragrance, but it needs to be soft enough to be a good bun. One, don't get too thin in the meat selection, and let's go with the meat pack. The ratio of surface and water is generally this: water accounts for about 60 per cent of the flour weight. The side is about double the fermentation, with a clearly visible hive inside and a full fermentation when the buns are wrapped, but it is not allowed to overwhelm, and it is sufficient to see a visible increase in size. A bun like this would really eat a cage without knowing it。

Recipe Recommendations

pork belly 300 grams
Dried plums and dried vegetables 30 grams
green onions 30 grams
ginger 12 grams
soy sauce 10 grams
soy sauce 15 grams
chicken essence 1 gram
salt 5 grams
white pepper 3 grams
sesame oil 3 grams
flour 500 grams
yeast 3 grams
white sugar 5 grams
water 300 grams

sauced
steamed
an hour
senior

Steps for Plum and meat buns

fermentation in warmer places is done with the fermentation of fermenters and white sugar in flour, with water rubbing into smooth noodles. Scratch the crumbs, with ginger in the cuisine。

It's good when you have small particles。

Plumbing is impregnated with water two hours in advance, and several additional washes are followed by asphalt。

Plumbs are also crucified in the kitchen。

onions cut in two cm, and the feeding machine was crushed。

The frying pans are boiled, the meat is boiled, the tan is dried up and smoked, the old and the white peppers continue to boil。

We'll put it in a prune。

Then add a little hot water and boil the stew。

After drying up the soup, increase the onions, set it up, mix it with salt, chicken and perfume. You can put it in the fridge a little cold, and it'll be better。

The noodles are fermented to twice the size of the inner beehive and take out the exhaust。

It's split into 25 grams of one agent, open up, thick in the middle, thin on the edge, and put on a bag。

I put these bags directly into the fermented greasy fermentation, because the lids are good enough to keep the moisture, and the lids and evaporations are transparent, so I can see the condition of the buns at any time, and wake up for 20 minutes, and the buns are clearly bigger。

The steam pan is filled with pure water, and I'm using a millimetre to fold the steam pan, so it's easier to start the steam in 10 seconds than to preheat and burn the water, save time and save energy. The time buttons are twisted to 15 minutes. The time is up. The steampot automatically shuts down, so don't rush to open the lid, and it's better to open it in a minute。