Honey fork buns
By VicentaLakin
Go to the teahouse and have tea without a fork bun. In Guangzhou, the morning tea has to come with a wide-style fork bun, as if the meal had to have a leafbread in order to be perfect. The broad-style fork bun is salty, soft and sweet, good and good for all. Today, as a regularist, although the skin is not flowering (which requires pasta or powdered flour), it is just as soft, especially when the fragrance of the snout-sniffed meat scrambles makes people so glamorous that it is worth working for three or two hours. The "spoon" of the table of ingredients refers to the large spoon that is commonly used in the home。
Recipe Recommendations
- plum meat 400g
- garlic 2 cloves
- Jiang 4-6 sheet
- oyster sauce 1 flat spoon
- honey
- soy sauce 1 flat spoon
- soy sauce 1 flat spoon
- pork sauce
- corn starch 1 flat spoon
- cooking wine
- medium-gluten flour 350g
- milk
- fine sugar 55g
- corn oil 25g
- Baiyan high-sugar resistant yeast powder 5g
Steps for Honey fork buns
1
Plum meat is washed clean, the water is dried and the kitchen paper towels are used。
2
Cut it into thin strips and turn it into small pieces. It's bigger than my nail cover。
3
Garlic skin, ginger skin。
4
Garlic shredding, ginger slices。
5
Get the starch and the water, honey, oil, fork sauce ready. When you smoke old meat, you pour it straight into the spoon and then into the meat。
6
Pick up the pot, add a little edible oil, a little plum and a half bottle of wine。
7
Plum meat changes color and pours in oil, honey, fork sauce。
8
It's flat. It's flat。
9
Garlic and ginger pour in and fry the scent。
10
When there's a bit of bottom juice left, it's done。
11
A bowl and a half of cold water to boil。
12
Plum meat, with soup, goes into the casserole and continues to boil。
13
The fire boiled for an hour, mixed every 10 minutes to prevent the end. It's about an hour。
14
The meat is frozen, and it's taken out and mixed up. The bread can is poured into corn oil, sugar, milk。
15
And pour flour and yeast. Cover the yeast with some flour。
16
Commencing the noodles program。
17
Scratch it to smooth face。
18
No fermentation. Noodles are drawn into columns and divided into 12 small noodles. Cover the film to prevent dry cracks, and then we'll take the first piece of pasta and wrap the fork。
19
Take a little noodle to the thin middle of the edge, like a round hat. Wrap it in meat。
20
Don't squeeze 15 spasms, because the fork sauce contains moisture, so many scrawls change the thinness of the mouth, and the sauce makes it easier to break the skin and decorate. So all we have to do is fast and softly close the wraps. It's the inner beauty that matters。
21
Tighten the corner。
22
A little round。
23
Blank paper, in the steam cage. I used a double steam pan, with six buns on each floor, and then I found that there was still a little sticky。
24
All packed, placed in a steam cage, and quenched for 15 minutes. It then opened a small fire evaporation package and saw water beads on the glass cover, which continued for 12 minutes. Turn off the fire, steaming for three to five minutes and covering it to prevent the buns from falling back。25
White and fat fork buns。
26
Try one, soft-skinned, sweet-sweety meat。