Fresh meat buns
By VicentaLakin
It's been years since I've had a bun, and I've had it all the time. My husband likes to eat my meat buns, one bite and the gravy gets hot。
Recipe Recommendations
- medium-gluten flour 500 grams
- warm water 250 grams
- yeast 5 grams
- salt 2-3 grams
- pork 500 grams
- Chinese cabbage half a
- salad oil 50 grams
- onion ginger appropriate amount
- chicken essence appropriate amount
- soy sauce appropriate amount
- spiced powder appropriate amount
- soy sauce appropriate amount
Steps for Fresh meat buns
1
FLOUR, HOT WATER, SALT AND YEAST ARE ADDED TO THE COOK ' S MACHINE, CHOOSING THE 3-STOREY AND FACE. HEIDE M5 LIGHT-SOUNDING COOKS AND FACES ARE FAST AND LOW-POWERED AND ARE MUCH EASIER THAN RUBBING HANDS。
2
The noodles were fermented for the first time up to twice the size (mixing the meat pie while fermented)。
3
Pork gravy is good, and if it's fatter, it's free of salad. Add cabbage rags and sauces from above, and mix the clockwise。
4
A fine noodle vents, softly stretches and cuts into a small agent, which is then condensed into a skin with a crutches。
5
When it's packed and fermented twice in the steam tank, it's better to observe the size of the bag。
6
Don't rush it out after 20 minutes, take it out after five minutes, eat it while it's hot。