Meat buns
By VicentaLakin
Recipe Recommendations
- meat two pounds
- flour 6 pounds
- yeast 16g
- eggs of 3
- white sugar appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- pepper appropriate amount
- chicken essence appropriate amount
- vinegar appropriate amount
- starch appropriate amount
- edible oil appropriate amount
- Homemade chopped peppers appropriate amount
- Homemade pea paste appropriate amount
- chives appropriate amount
- Ginger powder appropriate amount
- boiling water appropriate amount
- slightly spicy
- steamed
- a day
- ordinary
Steps for Meat buns
1
First, when a proper amount of white sugar and yeast is mixed into flour, the water starts rubbing the flour when it pours into it, and the flour becomes soft, so it doesn't add to the water; it rubs the edible oil onto the smooth surface, covering the film (insisting membranes against fermentation). The fermentation takes two hours to triple the size of the noodles; the fermented noodles rub it in the air。
2
Cutting the meat with a knife is better than the mouth of a mixer, and when it is cut, it is smoothed in the direction of the clock with an accelerator, and when it is smoothed with water, it is not so rough。
3
When the skin is thick and thin with a crutches, the meat is spread out and tastes well。
4
Finally, the buns were soft。