Plum-crunch
By VicentaLakin
Recipe Recommendations
- bread flour 350 grams
- warm water 175 grams
- white sugar 20 grams
- butter 20 grams
- dry yeast 3 grams
- plum dried vegetables appropriate amount
- minced meat appropriate amount
- salt 5 grams
- pepper 3 grams
- soy sauce 3 ml
- cooking wine 3 ml
- eggs a
- white sesame appropriate amount
Steps for Plum-crunch
1
Here's a map. Breakfast with a glass of milk. A good day begins with nutrition breakfast。
2
All materials except butter were placed in the cook ' s machine. Start the mixer program and stir it for five minutes。
3
Add butter and continue the mixing procedure for five minutes. Hand rubs too。
4
Just pull out the film。
5
Then we'll make it into a noodle bowl, into a stainless steel bowl. If there is no cook ' s machine, you can rub it with your hand for a longer period of about 10-15 minutes. It'll be harder. It's okay to eat hard。
6
Covered with wet cloth and fermented twice as large as shown in the figure. In winter, the bowl needs to be placed on warm water, or in an oven, with a pot of open water on the last level of the oven, then shut the oven door and ferment it, so that it can ferment twice as much as in about 50 minutes。
7
The meat is mixed with wine, raw, pepper powder, an egg, salt, and a proper amount of water is evenly mixed in one direction。
8
Plumbs are immersed and rinsed early and made dry。
9
Pull it out for backup。
10
Small groups of the same size, tattered into circles, covered with wet cloths or protective film, and placed for 15-20 minutes。
11
Pull it out for backup。
12
Wrap it up, close the bottom。
13
Bread-painted cake paper, which is then placed in the oven, with an egg liquid on the surface and some sesame。
14
Enter the oven, ferment to 40 minutes. Put a bowl of open water at the bottom of the oven, so that the fermentation time is faster。
15
The oven is then baked, with a fire of 180 degrees and 20 minutes. Each oven has a different brand size and sets the same temperature and timing. The temperature is not too high or too low。
16
Take out, finished chart, one。