Big meat bun
By VicentaLakin
The legendary meat bun, it's the first time。
Recipe Recommendations
- flour 500 grams
- pork stuffing 500 grams
- onion 250 grams
- Jiang
- yeast 3 grams
- white sugar 5 grams
- water 250 grams
- fuel consumption a tablespoon
- soy sauce a tablespoon
- salt appropriate amount
- chicken essence a small spoonful
- sesame oil small amount
- salty fragrance
- steamed
- an hour
- ordinary
Steps for Big meat bun
1
Get the food ready。
2
The wrist was sprained yesterday, with a bakery and noodles。
3
First, 250 grams of water, 3 grams of yeast, 5 grams of sugar, then flour, turn on the face function。
4
The meat is fed with a proper amount of oil, raw, raw, chicken, salt, sesame oil。
5
A small amount of ginger juice has been added to the division。
6
Fix the meat and put onions。
7
Mix the flat meat pie complete。
8
Noodles need to be and be a smooth noodle, so the buns look more subtle。
9
Scratch it in strips。
10
It's made of thin, thick faces。
11
Put a spoon of meat。
12
Shut up, just keep your mouth shut。
13
With today ' s weather, which is estimated at almost 30 degrees at night, half a piece is placed and the congee appears to be significantly larger so that it can be evaporated, evaporated for 15 minutes, shut down for a few minutes。Big meat bun Make Tips
Remarks: fermentation at a time (preparation of the face directly, fermentation complete and revegetation)