Fresh meat buns
By VicentaLakin
Recipe Recommendations
- pork front leg meat 250g
- chive leaf 20g
- oyster sauce 15 grams
- soy sauce 20 grams
- cooking wine 5 grams
- soy sauce 5g
- pepper 0.5g
- salt 0.5g
- sugar 2g
- edible oil 10g
- sesame oil 15g
- ginger 5g
- medium-gluten flour 150g
- low-gluten flour 150g
- fresh yeast 6G
- water 150g
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Fresh meat buns
1
Pork fatter than 3:7,250 grams。
2
Gingermack 5 grams, stork 15, rins 5 grams, raw 20 grams, chicken sperm 2 grams, salt 0.5 grams, sugar 2 grams, pepper powder 0.5 grams, edible 10 grams, fragrance 15 grams, chronic needles so that laceration stops。
3
Finally mixed in onions。
4
Medium-banded flour 150 g, low-banded flour 150 g, sugar 5 g, fresh yeast 6 g (e.g. dry yeast 3 g), edible oil 8 g, hot water in winter and constant water 150 g in summer. The water is pouring and the flour is mixed with chopsticks. Don't finish the water once and leave 10-15 grams soft and hard. The face of the face is smooth and warm. The fermented face is full of gas, and it's taken out of the panel。
5
Scratch the noodles and split them into symmetrical agents。
6
Skin, pap。
7
Start wrapping, left hand to hide, right thumb to a centimetre on the edge of the skin, folding of the index finger, pushing of the left finger。
8
It'll look good when it's even. It's been practiced for half a day。
9
It's all packed up, Gabe. It'll just lighten up。
10
The water's open and steamed for 15 minutes。