Open the sauce bag
By VicentaLakin
The lady who sold the meat said she used to run a bun store and made it very good. It's a good thing that she's not tired of Anli's recipe, but she's like my recipe, but willing to share it。
Recipe Recommendations
- flour 600g
- pork 250g
- white sugar appropriate amount
- water starch appropriate amount
- corn oil a little
- yeast 3g
- baking powder 1g
- lard 15g
- sweet sauce 3 scoops
- chicken essence a little
- MSG a little
Steps for Open the sauce bag
1
Pork's three fats and seven skinnys, cut to pieces. A proper amount of corn oil is in the pot and 40% of the heat drops into the meat。
2
Put in three spoons of sweet sauce, even with a small amount of white sugar and chicken flavor (which may also not be released), and use a small amount of starch。
3
Into the bowl, the extra oil in the plating can be pumped out. It's two hours to freeze the fridge。
4
Refrigerated good meat pie。
5
Flour with yeast, sugar, powdered powder and a small amount of pork, warmed water and swarms, which, after 10 minutes of waking up, rubbed through the face smooth and smooth and smooth, and fermented twice the size of the container。
6
When delivered, the pressure does not bounce back and the internal tissue is cellular。
7
Smash the noodles and split them into 16 equals。
8
When rounded, flattened, rounded, not thinned, so as to ensure the bubble of the bun。
9
Put in a proper amount of sauce。
10
Squeeze three dots of the skin with the thumb finger。
11
The three sides were then squeezed together with a few dry flours and the thumbs pressed down the centre. A little flour to make the buns talk。
12
The three horns were squeezed with the mouths of the tiger, and they were condensed into a bun. Don't squeal too much. Squeeze too much。
13
Put it in a steam cage and ferment twice as big。
14
After burning the water, the fire evaporated for 20 minutes and the fire evaporated for 5 minutes。
15
Steam open-mouth buns。
16
Let's have one. It smells good。
17
Pack inside。
18
With egg milk, perfect Chinese breakfast。