Sour buns
By VicentaLakin
Because you often make Chinese snacks, you get a bit of pig oil, you get a little bit of oil left. Today's bun is a tarcrete bun, and if you don't have it, you can use it directly。
Recipe Recommendations
- medium-gluten flour 500 grams
- qingshui
- dry yeast 5 grams
- onion 1
- sauerkraut 500 grams
- edible oil appropriate amount
- salt a little
- chicken essence appropriate amount
- shisanxiang appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- white sugar appropriate amount
- oil residue appropriate amount
- sour and salty
- steamed
- an hour
- simple
Steps for Sour buns
1
One onion, a pack of sour vegetables, a little bowl of grease。
2
Onions, sours, and cutts。
3
The onions are hot and hot, and the onions are fragranced, and the onions are fragranced, so watch out。
4
When the onions are ready, the oil and sour sauce are evenly mixed。
5
Flour + yeast + water mixed evenly into a smooth, fine pasta reserve. It's one round this time, because it's a bun. I don't usually use one, but a bag is the first choice。
6
Half of the noodles grow up and cut out a small, even-sized agent。
7
Take a little agent and twirl。
8
Put the sour in the face。
9
One end of the face grabs a point one。
10
The tip of the face above the tip of the face。
11
Pointy angles 1 and 2 on the face, together, and a pointy angle 3 below. Antenna 213 squeezing back to the top and a further angle 4 so as to push forward at the lower corner of the previous corner。
12
Repeating three steps, 10-11-12, to squeeze the dough to the end, making it easier to operate with a squeezing。
13
Squeeze it to the end, and the bun will come out with a little tail。
14
# Round bun # starts with a willow bag。
15
The next steps are the same, but the willows are left and right, and round buns are meant to move forward。
16
The round buns were also squeezed, and finally, they stopped。
17
The fermentation cage is twice the size of a well-prepared bag, which can be fermented with a hand in the embryo。
18
If the spinach juice and noodles were finally made, the bun would be green。
19
Green spinach juice bun。
20
A cold-water pan, a fire, steam and steam for 12 minutes。
21
It's time to get out。
22
Bite, wow! Don't mention the fragrance. It's sour and appetizing。
23
The same applies to willow dumplings, as long as they are learned。