Spicy pork buns
By VicentaLakin
Recipe Recommendations
- pig hind legs 1 kg
- medium-gluten flour 500G
- warm water 250g
- green onions 1 piece
- shallots of 5
- yeast powder 5g
- sugar 10g
- dried chili 1 scoop
- salt 1 spoon
- cooking wine 1 spoon
- soy sauce 2 spoons
- slightly spicy
- steamed
- an hour
- senior
Steps for Spicy pork buns
1
the flour is filled with 10 g white sugar, the yeast 5 g open with warm water, slowly pouring into the flour (side-side mixing) and then pouring into the warm water ready, as well as the side-winding mix, which is the first fermentation in the basin when the smooth face is fermented (a layer of sheeting or a shampoo to prevent the drying of the face)。
2
When the fermentation is twice as big, it is taken out again, the air is removed, some flour is added to the sticky hand, then the first fermentation is repeated in the basin, and about half an hour to an hour in the summer。
3
Flour is fermented with platinum, pork pie, onions, onions, salt, raw, raw, wine, dry peppers, so as to stir up in one direction, pour two spoons of hot oil, stir up again and freeze in the fridge for half an hour。
4
The flour is now fermented, it's fermented, it's cut to the same size, it's condensed, it's wrapped in a coat, it's fermented again for 20 minutes, then it's in cold water, it's steamed up, it's shut down for 20 minutes, and it's open for five minutes