A meat bun
By VicentaLakin
Sausage buns are a delicious snack. The entrance is soft, fat, simple and desirable。
Recipe Recommendations
- high-gluten flour 1000g
- pork belly 500G
- pigskin 200g
- yeast powder 10g
- baking powder 10g
- steamed bun improver 5g
- white sugar 45G
- warm water 500G
- lard 5g
- ginger 25g
- chopped green onion 15g
- shredded shallot 15g
- Fuling pickled vegetable 240g
- salad oil 50g
- Pi County Douban 3 spoons
- chicken essence 2 spoons
- MSG 2 spoons
- salty and fresh
- steamed
- several hours
- ordinary
Steps for A meat bun
1
The pig's skin was extracted with a pressure pan for 20 minutes and cut into particles with the flesh of five flowers。
2
hot pot cold oil (50g) pours the soybean petals, ginger paste, white sugar (three spoons) into meat grains for five minutes。
3
Put the fried sauce in the freezer for three hours so that the oil juice can condensate。4
flour (1000g) is slowly added to flour with powder (10g), musk improvement (5g), sugar (40g), pig oil (5g) and warm water (500g) diluted yeast (10g), which is mixed with chopsticks。
5
Flour is fermented into smooth noodles, plus a membrane fermentation for 90 minutes。
6
It's twice the size of the noodle, and it's covered with small holes in sponge form。
7
The face of the face is smoothed, the internal air is completely excreted (no less than 15 minutes) and the face is placed for 20 minutes (awakening)。
8
In the sauce, we add gravy, onions, onions, onions, flavors and chickens to the meat。
9
Scratch the noodles into strips and crush them into buns。
10
It's covered in meat。
11
The bun is placed for 20 minutes (two fermentations) and then fermented in the pot。
12
The fire will be ready in 10 minutes。