Plum-crunch
By VicentaLakin
The buns have a meaning. We used to steam the buns here a few years ago and eat them a year later. This bag, which was shared today, is made of fire, not of raw meat, and made of it is also a way of making, and it smells good。
Recipe Recommendations
- meat 400g
- plum dried vegetables 150g
- bamboo shoots 200g
- vermicelli 100g
- flour 800g
- yeast powder 8g
- edible oil appropriate amount
- soy sauce 30g
- spiced powder 3g
- pepper 2g
- ginger appropriate amount
- white sugar 12g
- yellow wine 15g
- salt 10g
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Plum-crunch
1
Ten minutes after winter, rice water is boiled and water is washed and immersed. Winter is more precious, and I've brought my tender skin。
2
Plumb-cleaning。
3
Five flowers, hand-cut。
4
Put a little bit of ginger paste in the pot, and then put some wine in it, color it on the soy sauce and even it。
5
Plumbs are drying up and pouring in。
6
Put the bamboo in the chertin and continue to fire。
7
Salt, sugar, vanilla, pepper sauce。
8
Powders are broken softly with high soup and soy sauce, and without high soup, it's full of soy sauce。
9
Put the shredded dust in。
10
It'll be even。
11
An early noodle, in a beehive. Ratio of flour to flour: 800 g, water 400 g, yeast 8 g, sugar 5 g。
12
Pack the buns for about 15 minutes。
13
The water can evaporate for 17 minutes, no caps, and the pan can be opened for 3-4 minutes。
14
Steam buns, fried pies taste good。Plum-crunch Make Tips
It'll taste better when the powders come out with soup。