"Brad egg buns."
By VicentaLakin
pits and flour in the recipe, with 21 bags with a skin (live) weight of 40 g。
Recipe Recommendations
- medium-gluten flour 400g
- low-gluten flour 150g
- yeast 3g
- warm water 300g
- white radish
- eggs of 2
- Grilled shrimp skin without salt 10g
- fried tofu 2 tablets
- vermicelli appropriate amount
- onion 1 segment
- Jiang 10g
- oyster sauce 1 scoop
- Donggu Yipin Fresh Soy Sauce 1 scoop
- shisanxiang 1.5G
- salt 5g
- salty and fresh
- steamed
- several hours
- simple
Steps for "Brad egg buns."
1
four hundred grams of condensed flour, 150 grams of low-condensed flour, three grams of yeast, 300 g of warm water and soft-soft noodles, covering the skin and fermenting the warmth. there is no heating in the north, it is cold in the cold room, it is over 7 a.m. and it is not until around 12 noon. the fermentation takes longer and the yeast is less. it's usually 100 g flour with 1 g yeast, and it's flexible。
2
the white radish is laced in silk, and the salt is 3 and 4 g (the amount of salt is not listed in the recipe) evenly mixed with the radish, accelerating the water seepage of the radish (figure 1). about 10-15 minutes later, the water was squeezed and cut with a knife (figure 2). the radish weighs 545 g after squeezing。
3
The time available is used to fry the eggs and cut them, boil the powdered slices, fry the tofu, cut the bean, cut the onions, and rub the ginger。
4
all materials are ready: two tablets of 50g tofu cuttin. two fried eggs (120g) were cut to pieces, 10 g saltless shrimp skin, 10 grams of ginger aluminum and 35 grams of onions。
5
Put the frying pan in two spoons of oil。
6
let's go down to the gingertails and onions. the radish is filled with 1.5 g, and a spoonful of pelican oil is burned。
7
then you add pink bars, eggs to pieces, shrimp skins, fried tofu, evenly mixed. add a spoonful of fresh sauce, 5g salt, and then pour 8g sesame oil。
8
The noodles are fermenting well。
9
It's full of gas。
10
flatten the noodles, cut them into two pieces from the middle, cut them into 40 g-sized agents, and flatten them。
11
Thin in the middle, thin on the side。
12
Take a pelt and wrap a proper amount of pie。
13
Squeeze。
14
When it is all wrapped, the cloth is covered and the bag is lightened。
15
Open the water, steam it for 15 minutes, and tack it for 2 minutes。
16
The bun's out。