Fork buns
By VicentaLakin
Recipe Recommendations
- flour 300g
- cold water 155g
- yeast 3g
- pig lean meat appropriate amount
- Pork Plum Blossom Meat appropriate amount
- maltose 2 tablespoons
- soy sauce 2 tablespoons
- oyster sauce 2 tablespoons
- fish sauce 2 tablespoons
- red rice flour appropriate amount
- salty and sweet
- other
- a day
- ordinary
Steps for Fork buns
1
Washing the meat with dry biting, cutting into flat pieces, adding to the fish field, beryllium oil, raw pumping, two spoons each of malt sugar, and an appropriate amount of red gravy, which can pick 750 grams of meat and plastering for more than 12 hours。
2
Take the bottom pan, make a silica paper, and put the salted meat evenly on the paper. Oilpapers are used because of the fear of a sticky pot。
3
Cover the lid, open the fire, flip it once in three minutes until the meat is ripe. Turn the fire for a little juice, not too dry。
4
I'll cut the roasted tinkle with the roasted soup。
5
Flour with water, yeasts living up to twice as big and smooth。
6
Long strips, cut agents, thin pieces of face on the middle edge。
7
Pack in a proper amount。
8
Shut up。
9
Open to steam cages with silicate pads or oil paper。
10
A second wake-up of 20 minutes, with a boiler in the water and a steam coming out, steamed for about 12 minutes。Fork buns Make Tips
1. It's too thin with the rib, too fat with the bouquet, and the best with the plum. 2. If you don ' t use a sticky pot, you can fry the meat with appropriate water. 3. This practice is appropriate for my family ' s taste and there is nothing wrong with it. Families like it. No malt sugar can be used for honey or sugar。