Soft-faced cage bag
By VicentaLakin
Recipe Recommendations
- flour 500G
- qingshui 300g
- yeast 3g
- baking soda 2g
- pork appropriate amount
- water celery appropriate amount
- salt appropriate amount
- onion appropriate amount
- shisanxiang appropriate amount
- pepper appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- edible oil appropriate amount
- cooking wine appropriate amount
- salty and fresh
- steamed
- half an hour
- divine level
Steps for Soft-faced cage bag
1
300g flour + 300g clean water + 3g yeasts are evenly mixed and more strung up. cover the film, freeze the fridge for a night。
2
Porks are made of meat, salted, 13 fragrances, pepper powder, wine, raw and platinum oil, and mixed with edible oil. Plug in some chicken soup or water and mix it up in one direction. Put onion flowers in, cover the film, freeze the fridge for a night。
3
The next day, the soft side fermented into a pile of little bubbles, with chopsticks mixing the exhaust。
4
The celery is watered with cold water and dry water. Cut into small pieces。
5
The celery is in the meat pie with a little salt. Remember not to add too much, the salt in the meat was enough last night, just the salt for the food。
6
It's a little less perfume when it's evenly mixed。
7
add 200 g white pasta and 2 g small soda。
8
Scratch it into a moist face。
9
it's about 15 g of each face. it's covered in skin。
10
20 minutes of static double hair. The cold water steams on the pan, and the water turns on and turns into fire for about 18 minutes。
11
The lid covers two minutes after the steam, and two minutes after the boiler。
12
It's very soft to see the face。Soft-faced cage bag Make Tips
Crushing: The buns that evaporate in my proportion are not very good-looking because they are soft enough to eat them. If you want to wrinkle, you can keep the final ratio of flour and water at 2:1. The ratio I use here is 5:3。