Double-coloured meat buns

Recipe Recommendations

• flour 800 grams
• water 320 grams
• wormwood juice 80 grams
• lean meat 500 grams
• carrots a
• onion half a
• Pleurotus eryngii half an
• sweet sauce 5 scoops
• oyster sauce 2 tablespoons
• peanut oil appropriate amount
• cornflour 1 scoop
• yeast 8 grams

• salty and fresh
• steamed
• several hours
• simple

Steps for Double-coloured meat buns

1

Skinned meat is cut into small grains, smelled with sweet pasta sauce, greasy oil, raw powder and a day in advance to pick up the refrigerator。

2

First, 400 grams of flour will be added to the 200 grams of warm water to the bakery, and 13 minutes of the start-up and pasta mode will be used to mix into a noodle group; and another 400 grams of flour will be added to the 200 grams of alegrass juice to the bakery, and 13 minutes of the noodle will be used to mix the noodle group (because of the small amount of herb juice, the colour is not obvious), one hour for the fermentation area at the temperature。

3

At the time of the hairline, the iron pots put peanut oil in it, made a small fire of salted pellets and boiled the pellets into sauce; onions cut, apricot cut, carrot cut, all of which were poured into the sauce, and then evened with appropriate amounts of peanut oil。

4

When the noodles are ready, they are divided into 25 equals, a small agent is rounded and flattened, and a thin mid-heavy face is formed with a cane。

5

Take a nice piece of pasta and put a proper amount of pie in a bag. It's a bag, and it's fermented twice in half an hour。

6

The fermented buns are put in the steam pan, the cold water boils in the pan for 15 minutes, and the chow is ready for three minutes。

Double-coloured meat buns Make Tips

Recipe Categories

• staple food
• home cooking