A wide fork bun

By VicentaLakin

A wide fork bun
Morning tea in Guangzhou, fork buns are for many people. The son was found to be very fond of food, soft and soft skin, and salty forks。

Recipe Recommendations

  • low-gluten flour 150g
  • yeast 3g
  • water 85g
  • baking powder 6G
  • white granulated sugar 80g
  • Chengfen 10g
  • corn oil 20g
  • milk 30g
  • pork belly 250g
  • chicken essence 2g
  • salt 2g
  • oyster sauce 15g
  • brown sugar 20g
  • soy sauce 2g
  • soy sauce 10g
  • ketchup 15g
  • South milk 2g
  • red rice flour 0.5g
  • liquor 10g
  • corn starch 5g
  • onion 40g
  • garlic 5-merous
  • scallion a small section
  • Jiang 1 small piece

Steps for A wide fork bun

  • Make A wide fork bun step 0
    1
    Five flowers for the sauce, grab it。
  • Make A wide fork bun step 1
    2
    Pack it with the film, freeze it for the night。
  • Make A wide fork bun step 2
    3
    The oven, up and down 180 degrees for 40 minutes。
  • Make A wide fork bun step 3
    4
    Forks cut to Ding。
  • Make A wide fork bun step 4
    5
    Let's do the whole bag of soul, fork sauce. Fork sauce can be bought and made on its own. Today, we chose our own formula, so we mixed it all。
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    Get ready。
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    Cut。
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    the material was placed in a wallware machine with 100 g water and broken。
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    Gas the pot, pour the head, fire it, dry the water。
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    Put in a mix of spices, evenly mixed, and light fire。
  • Make A wide fork bun step 10
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    10g starch mixed with 70g water。
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    Pour water starch, mix it evenly, gather juice。
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    You can drop the sauce, you can pour it in the pot, you can dry it。
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    Spaghetti sheeting, low powder, yeasts, and water and smoothed noodles, covering the film and fermenting for two hours。
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    Noodles mixed with white sugar。
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    The yeast joins the milk and is still for five minutes。
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    A little milk yeast mix, mix。
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    Low-banded flour, polished powder, powdered powder and mixed。
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    Add a powder mixture, evenly mixed。
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    Add corn oil and mix it evenly。
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    And good noodles to the board。
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    Open up。
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    This is to smooth the face。
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    Turn it up again, roll it up, roll it up。
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    split into 40 g of a agent。
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    Fork and fork sauce, mixed at a ratio of one to one, my sauce was a little more watery, so I could dry it up a little bit。
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    a set of 40 gs of pots and tweaked in the middle, both thin and thin。
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    Fermentation for an hour。
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    Pack in the material and squeeze it into a triangle。
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    Then press the triangle center, the sparrow exit。
  • Make A wide fork bun step 30
    31
    The fire opened, steamed for eight minutes, and shut it down。

    • A wide fork bun Make Tips

    One, yeasts are best used for high sugar. 2. The fermentation time is determined by temperature and by the condition of the dough, and can be reduced by weather heat. 3. If there is no cuisine, the head can be boiled with sauce and then the head can be removed. I didn't add any of that。

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