Frozen celery buns
By VicentaLakin
The old people at home love buns, but I'm willing to learn how to make them, and I've got lazy hearts in the production. For example, I've never been rounded up, and I'm going to make the whole group a big face, and I'm going to pull out a round skin with a big round cookie mold, and I'm going to squeeze the edges or the thins into a bun. I loved the mushroom pork sauce, and I used it to make internals, with celery and celery and soy sauce, and it was delicious。
Recipe Recommendations
- medium-gluten flour 500 grams
- milk 255 grams
- fresh yeast 12 grams
- white granulated sugar 10 grams
- salt 3 grams
- flax oil 20 grams
- minced pork 300 grams
- fresh mushrooms 10 flowers
- celery 150 grams
- onion
- salty protein of 2
- ginger 15 grams
- onion companion 3 tablespoons
Steps for Frozen celery buns
1
Preparation of flour materials: 500 grams of barbed flour, 255 grams of milk, 12 grams of yeast, 10 grams of white sugar, 3 grams of salt, 20 grams of smelt。
2
Prepare internal materials: 300 grams of pork, 10 slices of fresh mushrooms, 150 grams of celery, 1/6 pieces of onions, 2 slices of salted protein, 15 grams of ginger, 1 spoon of white sugar, 3 spoons of sweets and 2 spoons of soy sauce。
3
Two large spoons of oil, onions and ginger paste。
4
Down the pork chops。
5
Salted proteins, celery, mushrooms and fire。
6
When the moisture in the vegetables is made, the bean petal sauce and the white sugar will be tuned and the water will essentially dry。
7
Put all the skin material in a cook ' s machine and mix it (or rub it) into a smooth paste, and freeze it loosely. This step can be done before it's made, when the noodles are loose。
8
It is condensed into a 3 mm thick skin, which is cut out of a circular mould。
9
Take a round skin, squeeze thin or thin edges with your hand, fill in the middle with a celery sluice plaster, match the right hand, and squeeze out the buns. See video for specific methods。
10
Squeeze around, sort out the shape, and squeeze it in。
11
In summer, wet sheets are wet, in winter lids are awakened in warm water for half an hour to 1.5 to 2 times the size of the fire in the open water for 10 minutes。
12
If the buns don't look good, you can put the door down and show the smooth round。
13
I've learned to squeeze the willows, bite, soy sauce, fragrance of celery, fragrance of mushrooms and pork, deliciousFrozen celery buns Make Tips
One, if the face is smooth, it's better to rub it in the thick membrane. I'm not very smooth this time. 2. This time, the celery pork pellets are used mainly for soy sauce, which tastes a little more salty than empty sips, depending on your taste. Three. Sugar one is fresh, and it's rich in tastes. 4. Salted protein is the waste remaining after the salted egg yolk has been taken and may not be used. Five, the skin is really technical, and I've never been round, so this time I've thought of a way to make a big face, with a big round cookie mold, and there's no mold that can be plugged in with the right size bowl. Six, the buns don't look good. You can squeeze the mouth and put it down. Round up. But we usually have bean sandbags wrapped like this. The temperature is high in the summer so that room temperature can complete the fermentation, bearing in mind the wet sheet. In winter fermentation in warm water will not be necessary。