The fragrance of nutritious pork drys the whole wheat bun
By VicentaLakin
I brought it back from Jiangxi's mother's family visit. I'm from the North. I don't eat too much fresh, but it's no different from dry food, so I'm doing it with dry food. The only difference is that drying takes longer than drying. If it's evaporated, it's estimated that the skin evaporated and would not be ripe, so it needs to be boiled, soft and ripe. It must be cooked, smelly, sour, fragrance; and although the buns are loose, the taste and taste are far from the flesh。
Recipe Recommendations
- medium-gluten flour 500 grams
- whole wheat flour 500 grams
- pork stuffing 400 grams
- dried bamboo shoot tip 1 basin
- dry yeast 10 grams
- Flour with cold water at room temperature 550 grams
- Jiang 1 small piece
- shallots 1 small
- soy sauce appropriate amount
- soybean paste 30 grams
- salt appropriate amount
- salty fragrance
- steamed
- an hour
- simple
Steps for The fragrance of nutritious pork drys the whole wheat bun
1
Dry to the point, take control。
2
Vacuated with cold water for more than 10 hours, and water was exchanged 3-4 times。
3
It's two to three times as dry as it was。
4
Crush it with a meat grinder。
5
In the cooling pot, the water is boiled for 15 minutes, and the natural cooling is recovered。
6
Medium-banded flour, whole wheat flour, dry yeasts are in the basket; the ratio of whole wheat flour to medium-banded flour is 1:1 or 2:1。
7
An appropriate measure of room temperature and cool water is used to mix it with chopsticks into a swirl, then to rub it in a slightly hard face, and to ferment。
8
Pork pies, ginger, onions are ready; dried oil can be eaten with a little weight, and if too thin, plant oil can be increased。
9
Onion cut, ginger cut。
10
The boiler pours the right amount of oil, the ginger and the meat into the pot, and the platinum is fried to the full colour。
11
I'll add a proper amount of sauce to the aroma。
12
Another 30 grams of soy sauce to add fresh taste。
13
Full mixing, fire off, onions in the pot; a lot of soup in the roasted meat pie at this time, not too dry。
14
The dry end contains a lot of water, with hand-stamped meat, which is fully even, tastes salty and salty。
15
The noodles were sent around twice the original。
16
The dough is placed on the panel where flour is spilled, and it is rubbed slightly for two, three minutes, smoothly and thinly, slit into thin strips, cut into an even-sized agent, and twirled into a slightly thick, thin skin。
17
Take the appropriate amount of material on the skin。
18
Wrap it up。
19
Fill the steam pan with sufficient amount of water, either evaporation or a small amount of oil in the steambox, with the coded buns, leaving room for expansion, lids, and steaming up to 1.5 times; 15 minutes after steam and 5 minutes after tungsten。
20
Pork drys all the wheat buns, salty and sweetThe fragrance of nutritious pork drys the whole wheat bun Make Tips
1. Drying can accelerate the time of drying maturity, softening and steaming by fully bubbled and shredding into a boiler. After cooking at the end, there will be a large amount of moisture, with a little bit of hand, and too wet will affect the bag formation; but don't let it dry, which will be too dry to eat. 3-100% of the whole wheat powder can be steamed with buns or rolls, and evaporation packs lack the tension to cover too much of the platinum, so some tweed wheat powder is added。