Homemade meat buns
By VicentaLakin
Noodles, that's the love of the North. Especially if it's platinum, and it doesn't get tired of buns, dumplings, dumplings... ..just think about it all salivating, especially fresh meat buns, nice meat soup, soft skin, a bite, full of sips, that's even happier。
Recipe Recommendations
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Homemade meat buns
1
Flour, yeast and water are placed in the face bucket of the cook ' s machine, which is torn into a smooth patch and is then sealed to ferment twice as large。
2
Beef, pork and meat are washed and mixed into mashed meat with a meat grinder。
3
Add onions, ginger powder, raw sauce, platinum oil, high soup, and push in one direction。
4
Wash the onions and chop them up, and extract a portion of the water, and do not be too dry。
5
Put the onions in pieces, add a spoonful of vegetable oil and a little salt, and shake it in one direction again, and we'll have our meat。
6
take off the fermented face, squeeze the exhaust, glitter into a smooth long column, then split into a flat, small piece of agent, flattening, covering the skin sheet, and relaxing for 10 minutes. (at approximately 40 g each, depending on the preferences of the individual)。
7
The left hand squeezes the side of the pasta, the other hands gently presses the face of the face with a cane, and then the left hand slowly moves the face of the face of the face into a thick, thin circle with a proper amount of meat in the centre of the face, wrapped in a bun. (Backs loose 10-20 minutes again)。
8
Pour the proper amount of water in the steam pan, and then put the loose buns into the steam pan, cover the lid, steam in the fire, and then steam for 15-20 minutes when water vapour appears。Homemade meat buns Make Tips
For the first time after the meeting, the face must be completely smoothed, and this step will determine whether the tissue of the skin is nuanced. 2. fermentation can be tested by poking a hole in the face with the finger of flour, indicating either that the face is ready or that there is a slight contraction. 3. A proper amount of high soup is added to the meat pap, and a bite of the bun feels like an explosion. 4. Noodles temporarily used during the pasta shall be covered with film. 5. The steamed buns should not be removed immediately, and the hot buns would collapse when the cold air struck and would be opened later after the fire had shut down. 6. If the onions are too large, a portion of the moisture needs to be squeezed out, otherwise the meat is overdone, which affects the skin effect。