Pork pepper bun
By VicentaLakin
Recipe Recommendations
- medium-gluten flour 500 grams
- pork stuffing 300 grams
- green pepper appropriate amount
- chili one
- shallots 4 trees
- cold water 300 grams
- dry yeast 5 grams
- salt appropriate amount
- oyster sauce a little
- sesame oil 20 grams
- slightly spicy
- steamed
- an hour
- ordinary
Steps for Pork pepper bun
1
(b) Packs are ready: flour, cool water, dry yeasts, pork pie, peppers, peppers, not hot, all of them
2
Flour, dry yeast, cool water into the wash; hot summer, cool water is enough; in winter, warm water can be used to rub the face without heating
3
I used the chef's machine to rub my face, mixed the material into a pack in two, then threw it in three, smooth and soft, for a total of 10 minutes, and rounded it up in a barrel and put it on a lid for basic fermentation
4
(b) Handle the material with the hair: four little onions in the pig's meat pie, sap salt, a small amount of pelican oil, a small spoon of about 20 grams of sesame oil, evenly mixed
5
Paprika, chili go seeds, cut coarse silk, and cut the crumbs
6
(a) To balance the blue, pepper and meat; since there is no water in the meat, the water in the green and pepper can be absorbed by the meat, so there is no need to worry about leaching the soup
7
The fermented pasta is 2.5 times the size of the original, with a banging sound on the top of the hand, and it lifts up, and inside it is filled with flat air holes, thin, long laces
8
The drop of about 60 grams of flour in the flour mill and the launch of the chef machine 2 to bring the flour into the flour mill is an important step in determining whether the finished package is full and soft
9
And rubbing the face like a new noodle, fine and soft; and grinding up the strips, cutting into the same size and size of the agent, twirling into a slightly thick, thin skin in the middle, and placing a proper amount of it on the skin, and squeezing it in its own way
10
There is enough water in the steam pan to put on a wet drawer, each pack is coded, leaving a gap in the middle; in about 20 minutes, the buns are larger and more round than before, so that the fire can start and steam 15 minutes later, and five minutes later, so as to prevent the contraction of the skins due to the cold。
11
Piggy pepper buns, spicy and juicyPork pepper bun Make Tips
The summer heat uses cold water and surfaces, with low temperatures in winter using warm water and surfaces similar to the body temperature; 2. When the buns enter the pot for 20 minutes, it is not very strict to see the temperature of the room and the condition of the buns adjusted for a shorter period; for example, when the temperature is high in the summer, the temperature is low and the time is longer; when the buns are slightly swelled and rounded up, they can ignite the steam; at the beginning of the heat, the buns are also rapidly fermenting; 3. The water volume of the sacks should not be excessive, the intake of flour varies, and the amount of water is generally in the range of 50-55 per cent of the flour volume. If the fluid volume is too high, the evaporation of the buns will be deformed and soft and thin。