Onion beef buns
By VicentaLakin
I'm the simplest, the easiest to learn. Let's move
Recipe Recommendations
- beef 500G
- chives 150g
- onion 100g
- ginger appropriate amount
- sesame oil appropriate amount
- oyster sauce appropriate amount
- salt appropriate amount
- sugar appropriate amount
- Dumpling seasoning appropriate amount
- qingshui appropriate amount
- warm water 300ML
- white granulated sugar 50g
- yeast 4g
- Flour for Jinsha River Cake 600g
- Aluminum-free baking powder 4g
Steps for Onion beef buns
1
First of all, beef picks up the casserole part of a tan cow, which is relatively young and relatively suitable for beef pie, and it smells better if you like a fat one to choose a fat one。
2
Beef slices, onions cut, onions cut, ginger cut to the end, and then put it in the food machine。
3
Add more sesame oil, appropriate amounts of stork, sugar, salt, dumpling sauce。
4
Lightweight high-speed work until beef turns to meat. It is recommended that, after 30 minutes or more, the well-prepared meat beacon is added with a small amount of fresh water, and that the beef sauce be evenly mixed (this is the key to the finished product with soup juice) and then that it be covered with a membrane to freeze the refrigerator for an hour. It's for making buns
5
Now that we're here to prepare the noodles, let me start by saying that I'm all in the bag. Especially easy. Don't doubt, a bun is not good, just as good。
6
Temperature water (below 35 degrees) is mixed with 50 grams of white sugar and 4 grams of high-negative yeast and 10 minutes of sequestering (which should be accompanied by small bubbles, if not, considering whether the water is too hot or the yeast has expired)。
7
Cooker machine, pour in flour, 4 grams of powdered flour, 1 gram of salt, low-speed luminous, three-light. It is important to note here that the addition is done slowly and without a single addition, and that each household uses different flour and is water-smoking。
8
It's a tri-light state. The basin is clean and non-gold。
9
When the noodles are ready, they are taken out manually for another minute。
10
It's usually like this. It's easier to cut。
11
Cut into one piece. First take out one, and then the rest of the film is covered with protective film in order to avoid wind drying。
12
Put the noodles on the rise if it's slow. Remember to cover the film。
13
Cut into small pieces of essentially identical size。
14
Pump it, put it on one side of the cover。
15
Take a little noodle, make it thick and thin. I usually do a few. When I'm done, I do。
16
Do what you like. Put it on a steamer with oilpaper on it。
17
Preheating evaporation tanks, provided that they are controlled below 35 degrees and fermented in them for an hour. (See the fermentation of buns increasing or shortening the time)
18
A lot of people say I'm not going to give up, but the point is, warm, wet, sealed, three words. At temperatures below 35 degrees, micro-humid sealed sites are best suited for yeast breathing, where fermented buns are particularly soft. If you use a gas stove to evaporate, you can heat the water in advance and ferment it. But be careful, when the gas stoves are steaming, it's more steamy, and when it's good enough, it comes out, or it's easy to get into the water。
19
The steam tank will be evaporated for 15 minutes, and the tatter will be removed immediately after 1 minute. It will not be evaporated immediately, nor will it be stored for too long to cause water to go up。
20
White, fat, fat bun
21
Whatever shape you like, it's pretty good to make a few buns。
22
Make the bag, put it on the shelf, hang it, freeze it for a day. Frozen for a month。
23
Soft onion beef buns。
24
Veal beef pie, with a little pepper, a little spicy, appetizer。Onion beef buns Make Tips
A lot of people say I'm not going to give up, but the point is, warm, wet, sealed, three words. At temperatures below 35 degrees, micro-humid sealed sites are best suited for yeast breathing, where fermented buns are particularly soft. If you use a gas stove to evaporate, you can heat the water in advance and ferment it. But be careful, when the gas stoves are steaming, it's more steamy, and when it's good enough, it comes out, or it's easy to get into the water。