Fresh meat buns
By VicentaLakin
This bun has been unanimously commended by his family! Although the buns were not squeezed well, they should be recorded for next time。
Recipe Recommendations
- medium-gluten flour 500 grams
- water 260 grams
- yeast powder 5 grams
- salt 2 grams
- sugar 10 grams
- lard 15 grams
- minced pork 500 grams
- onion ginger water
- soy sauce
- oyster sauce 10 grams
- oil 10 grams
- salty and fresh
- baking
- several hours
- senior
Steps for Fresh meat buns
1
Start with yeast activation: 30 grams of water + 5 grams of yeast, evenly sedated for five minutes, and a lively yeast produces a rich foam。
2
220 g water (remain 10 g water manoeuvre) + 500 g flour + 2 g salt + 10 g sugar + 15 g pig oil mixed into a swirl and poured into yeast water。
3
It's a small group, and it's a small group。
4
The purpose of the 30-minute anointing film is to generate a facial band and reduce the workload of the rubbing face。
5
I've been rubbing for about 10 minutes。
6
Scratch the face of the face, 15 minutes。
7
When you wake up, a salt sugar is added to the meat, and the mix is even. 2 minutes 3 to 4 times with ginger onions and each time with a push and next. When you do, you do it in one direction. 4 with the old and platinum oil. 5 refueling evenly, blocking gravy。
8
THE WAKE-UP FACE IS ABOUT 5CM STRIPS AND 18 FORMULATIONS。
9
(c) Take a formulation to flatten it and stow it with a cane to the thin middle of the edge. I didn't notice the camera when I filmed it, it wasn't good. I picked up a skin on the Internet。
10
The left hand bends slightly upwards, the face hides in the dent, and the meat remains in the dent of the skin。
11
The left thumb presses the pressured meat in, the right thumb squeezes, while turning around。
12
When you reach the starting position, you squeeze it with the first hammer。
13
Clean up the shape and squeeze it。
14
The boiler boils a pot of water to about 40°C and places the buns in the hot water and covers the fermentation for 30 minutes。
15
Fire, water evaporates for another 10 minutes, fire is suffocating for three minutes。
16
It's deliciousFresh meat buns Make Tips
The bag is fermented once and is fermented again. 2. The raw baby may ferment about 40°C hot water for about half an hour, which can be sent to a significantly larger size, so that the finger can slowly bounce back on the surface of the pressured bag. 3. The face can be rubbed and rubbed. 4. Steam-packed cold water to the pot and 10 minutes after the water has run out, the fire is shut down. Five, three minutes after the fire is shut down. 6 Onion ginger approach: Ginger + Onion section + Water rubbing to water green and 15 minutes to filter out ginger。