All-wheat bean buns
By VicentaLakin
Recipe Recommendations
- pork stuffing 250g
- beans 500G
- oyster sauce 1 scoop
- spiced powder 1 scoop
- salt 3g
- sugar 1 scoop
- onion ginger water 20ml
- olive oil 3 scoops
- sesame oil 1 scoop
- chicken essence 1 scoop
- MSG half a spoonful
- white pepper 1 scoop
- medium-gluten flour 350g
- whole wheat flour 150g
- yeast 5g
- milk 200ml
- salty and fresh
- steamed
- several hours
- senior
Steps for All-wheat bean buns
1
The yeast is diluted with milk。
2
The ratio of barbed flour to wheat flour is 2:1。
3
If you can't use your arm hard enough, you'll have to use the toaster to make a submission。
4
Onions cut。
5
Water。
6
It's broken in the juicer。
7
The meat pap is mixed with five powders, sugar, salt, oil consumption, chicken sperm, odour, white pepper powder, and onions of ginger。
8
Finally, the perfume and olive oil were mixed up in a clockwise direction。
9
Trigger three minutes to sticky。
10
Beans are clean。
11
Cut。
12
The pot is oiled, with a little salt and edible alkaline to decorate。
13
Add the meat to mix。
14
The waking pasta is a flat noodle, rubbing out the air, forming round。
15
The skin is thicker on the middle edge, the skin of the bun is thicker than the skin of the dumpling, too thin to see through, and there will be pits in the evaporation。
16
Pump it in, squeeze it in。
17
Packing the evaporation boxes up to 10 minutes, the buns get bigger, the skins get soft, so don't rush, and this step is the key to the evaporation of the soft buns, which is why many people don't soak their pasta with yeast。
18
Out of the pot。
19
The rest of them didn't evaporate. They made a frying bag. Fry the buns to the bottom, leave one third of the water out of the buns, and put a lid on it and steam it to dry soup juice。
20
The finished chart。
21
The finished chart。