Pork and radish buns
By VicentaLakin
It smells so good! I don't want to say anything. It's a greasy greasy bag with the oil, it smells better in 12 minutes than meat, it doesn't even breathe, it fermentes softly at a time, and the radish helps digest, and the main food is fragrance and tenderer than the cabbage。
Recipe Recommendations
- medium-gluten flour 300 grams
- lard residue 1 small bowl
- Bian radish half a
- dry yeast 3 grams
- white sugar 8 grams
- Room temperature water 180 grams
- shallots 3 trees
- lard 1 scoop
- salt appropriate amount
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Pork and radish buns
1
Noodle material ready: barbed flour, dry yeast, sugar, room temperature water。
2
The material is ready: half a radish, onions, pig oil, pig oil。
3
Flour, sugar, dry yeast mixed evenly, watered, mixed with chopsticks; flour with different intake rates, which, in uncertain cases, can be added to water by volume; water is generally 55-60 per cent of flour volume, less water, more condensed, more water, soft skin but less so。
4
Hand rubbing into a smoother face, liding, with hair on the side, without having to wait twice as long。
5
radish on silk。
6
Cook it in a boiler and get rid of the radish。
7
And when it's out, it's dry, it's chopping, it's even with pig oil, slag, onions, salt, the right amount of salt. It's a bun, not soy sauce, and it's eating onions and oil, and it's a little sour after the sauce, and it doesn't smell like this。
8
Smash it well, remove it from the basin and place it on the board, and for three minutes press the pressure button to make it smoother and more nuanced; strip it long and cut it evenly。
9
And a little flour shall be cast into a slightly thick, slightly thin pelt in the middle。
10
Take a proper amount of radish and put it on the corset。
11
Wrap it up in your own way。
12
The code is placed in a steam pan that has been laid in the drawers, leaving a distance between them; the lid is placed on for 20 minutes; it is now cold enough to put sufficient water in the steam pan before the bag is placed in the code, heating it up for five minutes before turning it off, keeping the temperature in the pot at around 40 degrees, and steam increases the humidity in the pot, which is a necessary condition for fermentation。
13
The buns are 1.5 - 2 times larger and can start a fire for 12 minutes and 5 minutes; when the buns go up to 1.5 times larger, the shape of the buns will become more stereo; when the buns go up to two times larger, the shape of the buns will change, the stereo feels a little worse, but the leather will become softer, so the choice will be what you like. The time of steam is adjusted to the size of the package。
14
Pork radish buns, fermented at once, smelly and tenderPork and radish buns Make Tips
One, it's a fermented bun, but it's also fermented slightly when dealing with the material. It only reduces the end state of the basic fermentation, as long as it is fermented in a pot, and the bun is as soft as it is soft; two, the slag is the rest of the pig oil, which is either fat or slag, which can be cut down with a small amount of a knife and collide with radish, and has an unusual fragrance; the carrot itself is very oily and a spoon of pig oil is more fragrance; and three, when the oil is cold, it tends to condens, even if it is used in small quantities, so that the rest of the bag has to reheat and then eat with it, so that it can restore the taste of the pot。