Fresh meat bag
By VicentaLakin
It's been a long time since I've made fresh meat buns, but if it wasn't for my husband's sake, it'd be more fat. Actually, there's not enough fat, and it feels like it's got to be oiled。
Recipe Recommendations
- pork stuffing 350g
- celery 200g
- green onion 1 handful
- Jiang 1 block
- ordinary flour 500G
- yeast 6G
- baking powder 3g
- white granulated sugar 30g
- water 230g
- salt appropriate amount
- soy sauce appropriate amount
- chicken essence appropriate amount
- salty and fresh
- steamed
- an hour
- simple
Steps for Fresh meat bag
1
five flowers cut to pieces, take 350 g。
2
A small piece of ginger cut to the end, flowers to take the onion part, drop it in the bowl and pour it into the onion。
3
The celery picks up leaves, cuts up, and a small spoon of salt is added。
4
When celery comes out of the water, squeeze it dry。5
A little bit of ginger onions, evenly mixed, and flexible in the meat, so the water won't see out。
6
And celery is evenly mixed。
7
Salt, sugar, raw smoke, chicken flavor, and then you'll need it。
8
All the pasta material was placed in the kitchen mixer。
9
Put it in the cook's machine and mix it into noodles。
10
The mixed noodles were transferred to the panel。
11
The noodles are split in two and half of them grow。
12
cutting agent, one 50 g, termed adjustment。
13
It's made of a thick, thin skin in the middle。
14
Put it in the meat pie, drag it in the left hand user's mouth, stick it to the right thumb with the index finger, squeeze it forward and form wrinkles。
15
Packed bags in steam cages, fermented。
16
Because it's hot and I put warm water under the steam cage, it's faster to ferment, it's twice the size of the fermentation, it's evaporated in 20 minutes。
17
Turn off the fire when it's steamed, suffocated in the pot, and come out later。