Fresh meat bag
By VicentaLakin
We made buns and rolls today, we'll fix the early part tomorrow
Recipe Recommendations
- flour 500G
- warm water 260g
- yeast 5g
- hind leg meat 500G
- onion ginger water appropriate amount
- salt 1 spoon
- white sugar 1 spoon
- soy sauce appropriate amount
- cooking wine appropriate amount
- ginger appropriate amount
- soy sauce appropriate amount
- pepper appropriate amount
- salty and fresh
- steamed
- several hours
- simple
Steps for Fresh meat bag
1
A small spoonful of sugar is added to the warm water, with 5 grams of yeast mixed equally for three minutes. It then pours into the flour, rubs its face with the bread machine for 10 minutes, then adds a spoon of oil and continues to rub its face for 5 minutes。
2
Flour is coated into smooth noodles, covered with a shampoo and fermented in closed space for 40 minutes。
3
Cracking of the back leg, crumbing of the ginger to the end and mixing of the meat, then cutting of the crumbs to the end, adding raw, old, salt, wine, pepper powder, and pulverizing of the eggs in one direction, and then evening of the ginger onions。
4
The face is ready and the hole won't shrink back to the beehive。
5
The noodles are divided into a number of agents of equal value, and the face cane is made into a corset, and the meat is wrapped in it. In turn, it is placed in a steam pan with hot water, with a lid on it for about 10 minutes. The fire lasts 15 minutes, three minutes after the fire is shut down。
6
Hot buns are made! It's not pretty, but it doesn't affect the taste