Frozen meat buns
By VicentaLakin
The meat is ready in advance, the person is free. We often make buns with red carrot corn and mushrooms and horses. It took a few years for the face-skin formula to have one flaw: no matter how many tatters were squeezed before steaming, a flat head after steaming, because the water was so big and bad to make, but the buns were made, the skin was so soft that the baby could chew without any difficulty; it was free of second static and 20 minutes; did you see the advantages? Fong-ja is worth five years. I've spent five years making these buns. Someday the recipe likes hard skin less water。
Recipe Recommendations
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Frozen meat buns
1
All materials except milk pour into the deep disc, slowly add milk, smooth and fermented twice the size of an hour。
2
The fermented pasta takes the exhausts round, divides them into 12 pieces, wraps them in, and always wants to learn about buns。
3
Cold water enters the pot, packs are put in the steam cage for 10 minutes, the small fire is steamed on, then steamed for 15 minutes, and the fire is shut, so that it does not collapse, and the cap is removed for two or three minutes。
4
Today we'll pack mushrooms with thin meat。
5
I can't help but get out of the cage and eat two tarts。