Chicken bun
By VicentaLakin
The most beautiful of the four-month days in the world, when the spring blooms, and everything recovers, and all the fruits and vegetables of the seasons, especially before and after they become clear, and all the wild vegetables are the best growing, such as cabbage, pea leaves and maran heads. Of all the wild vegetables, it's cheap, two dollars cheaper, but it tastes better than a pickle, but it's the best in the spring, and it's the best in the spring. It's the best in the world
Recipe Recommendations
- yeast 3 grams
- warm water 140 grams
- corn flour 25 grams
- ordinary flour 275 grams
- alfalfa 1 handful
- chicken breast 1 block
- edible oil 3 scoops
- ginger a little
- salt 1 teaspoon
- white sugar 1 teaspoon
- oyster sauce 1 scoop
Steps for Chicken bun
1
Get all the food ready。
2
Precinct: Distill the yeast with warm water and pour it into the flour, mix it with chopsticks, so that dry powder is not visible。
3
It is rubbed into a soft spot, covered with a skin film and fermented in warm places。
4
At this point, the cauliflowers are treated with three little leaves that are green and green on each of the branches, and are immersed in water for a while before washing。
5
The boiler boiled the water into herbs, and the boiler made it soft, and the cold water was recovered once。
6
Dry the moisture and cut it with a knife。
7
Ginger and chicken grafts are purified and placed in a meat grinder, together with herbs, with salt, sugar, salt, beryllium and edible oil。
8
Scrambling it into veggie mud, making the buns don't hang too thin, and then putting a cap on the freezer。
9
It's twice the size of the fermented pasta, and it's good to have many hives。
10
Flour is sprayed on the board, airs the face of the face, rubs the long strips once again, and cuts into a flat-size facial agent。
11
Press the flateners, and then plow them into a thick, thin circle in the middle。
12
Take a pelt, put a proper amount of chicken in the middle and squeeze it in the way you like。
13
It doesn't matter if you can't squeeze it; it's not like I'm supposed to pack it。
14
When packed, all of them are put in the steam pan, with another ejection for about 20 minutes。
15
When the bag is big enough, it does not have a visible repulsion with a light finger or it feels lightly on its hands。
16
The cold-water fire began to evaporate, with up-air and then a further 13 minutes of evaporation and three minutes after the fire was shut down。
17
So the steaming buns don't shrink or fall。
18
It's full of fragrance, fresh and fresh. Every bite tastes like spring。Chicken bun Make Tips
1. Flour brands vary, and water is used differently, and the amount of water can be added according to the circumstances, and eventually become a smooth soft spot. Corn flour, which is coarse food, helps gastrointestinal digestion, and is sweet and nutritious when making buns; there is no corn flour in the home and the same amount of flour is used, but care is taken to add 10 grams of warm water. 2. Hottening with boiling water before the sprouts removes the bitter taste of some wild vegetables and makes them more fragrance。