Fork buns
By VicentaLakin
It's hard to sell, but it tastes really good. Both big and small. Homemade fork meat made for pie. Pick it up one night early, take it out and chop it up, put it in the ground, eat it。
Recipe Recommendations
- barbecued pork 550g
- barbecued pork sauce ① 3 spoons
- barbecued pork sauce ② 2 spoons
- corn oil 50g
- flour 700g
- yeast 10g
- milk
- white granulated sugar 120g
- salty and fresh
- steamed
- several hours
- senior
Steps for Fork buns
1
When he bought meat, he told his boss: "Do fork meat." The boss will give you the first knife, but if you don't want more fat, let the boss pick the second one. Buy it back and wash it, dry it, cut it in pieces of medium size meat. I spent the night with a fork sauce。
2
Take out the pork chopstick。
3
Fork sauce two pours into the meat。
4
Stand by。
5
The pasta material was put in a bread can for 25 minutes。
6
Take out the exhaust and split it into 26 small noodles, covering the membranes for 10 minutes. No fermentation - three times。
7
Take a little noodle and smooth, maybe a few dozen. A strong man can rub both her hands。
8
Slip it smooth, sew it in a bun. I've got a big noodle. It's not very good, but it's soft, and my family eats it。
9
Pack in fork meat。
10
Squeeze into the shape you like. I'm a cripple. I can't squeeze a pretty wimp。
11
All done, fermented in a steam cage for half an hour. The water is cooled into the pot and boiled in the fire continues to steam for 18-20 minutes. Fashion (non-cover) is used for three or four minutes to open the cover, to pack out the bag, to freeze quickly after drying, and to reheat。
12
Fatty and soft。
13
Powdering meat。
14
The dolls ate two while it was hot。