Breakfast bun
By VicentaLakin
It's a very simple bag today, with a big cabbage egg and ham intestines, with a diet of cabbage and a little onions to feed the eggs, and then a little more onions, a little ham intestines, a little bit of a little bit of a plumb, a little bit of a plumb, a little bit of a plumb, a little bit of a plumb, a little bit of a plumb. Especially breakfast, extra energy, every day。
Recipe Recommendations
- high-gluten flour 400g
- eggs of 4
- cabbage half a piece of
- ham chang 1 piece
- oil appropriate amount
- salt appropriate amount
- spiced powder appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- pepper appropriate amount
- mushroom powder appropriate amount
- milk 1 box
- baking soda 4g
- salty and fresh
- steamed
- three-quarters of an hour
- senior
Steps for Breakfast bun
1
Flour is added to milk, a little white sugar, an appropriate amount of water and a group of flour, covered with skin film, and fermented naturally in warmth, usually at night, in the morning. Look how fermented it is。
2
Prepare for buns: cabbage wash, cut with salt and salt for 10 minutes, then cut off the water, onions wash their skins clean, and onions can be put in more, fresh. Ham intestines cut to skin and all foods added to the basin。
3
The eggs are scattered, slightly evenly mixed with water, boilers are added to the proper amount of oil (which can be added a little more, but not refueled when mixed), eggs are fertilized, and the permafrost mixes are mixed up as much as possible, and the dryer is taken out and added to the cabbages, salt, fragrance, pepper powder, mushroom powder, raw cigarettes, and permole。
4
The small soda added a little warm water diluted, which formed a combination of acid in the noodles, which were then covered with fresh film or buttoned up the upper basin for 10 minutes. If you can't use a little soda, you can also use a dry yeast to ferment directly and on the face for about an hour, if you like。
5
The loose pasta is divided into a number of small pasta, and the cakes are wrapped in cabbage eggs and made into buns。
6
The steam pans are added to the appropriate amount of water, placed in the steam box, and a little bit of oil is painted on the bottom of the bag and coded into the steam box。
7
The fire opened and the water steamed for 15 minutes. Open the lids, big buns are fat and white, fresh and smelly. Look at the appetite, and eat one first。
8
Out of the pan。Breakfast bun Make Tips
I've learned that flour is 100 to 1 when it doesn't weigh. If it doesn't weigh it, then watch and smell it when it comes to it, cut it open with a knife, don't tie it together, don't smell sour. When the cabbage is shredded, it must be salted and the water removed, otherwise the cabbage may not be good。