meat buns
By EnricoHuels
It's better to eat pumpkin in dry autumn. My mother-in-law said she wanted to eat pumpkin for several days, but she couldn't eat it because of her poor stomach, so she thought of this method. Because I added a little too much pumpkin.. So I fermented the pumpkin dough first. I got up at 6:30 in the morning for this breakfast... The porridge was cooked after making noodles... I'm exhausted.
Recipe Recommendations
- pumpkin appropriate amount
- flour 300 grams
- yeast 4 grams
- white sugar 15 grams
- salty and fresh
- steamed
- several hours
- ordinary
Steps for meat buns
1
Fermented white dough and pumpkin dough
2
Roll into dough sheets for use
3
Fold it and roll it into a roll, and roll it into a cylinder
4
Cut into equal equal parts of similar size and roll out into round dough sheets
5
Put the right amount of stuffing on the dough
6
Then wrap the steamed buns with your thumb and index finger and seal them
7
Put the wrapped steamed buns into a steaming drawer brushed with oil or covered with gauze, place them in the pan, cover the lid, and ferment again for 20 minutes
8
Put boiling water on the pan and steam for 15 minutes, turn off the heat and simmer for at least 2 minutes, and serve.
9
The fried filling... Because I use a little more fat one.. So I fired it a little... It's okay if you don't fire it.
10
The fried steamed buns and stuffing... Because I use slightly fatter meat, I use onions and these to fry it until fragrant. It's okay if I don't fry it.meat buns Make Tips
When steaming steamed buns or steamed buns, do not remove the lid immediately during the process and after turning off the heat. Be sure to stew for 2 minutes before removing it. Otherwise, the consequences will be that the steamed buns collapse and the steamed buns collapse after the steamed buns collapse and the steamed buns will not be steamed out with dead buns. There is a lot of difference. This is a personal test.