Pork and radish buns
By VicentaLakin
It tastes so good to have some pig oil left in it. It's breakfast, so it's time for all the noodles to come in. Half-width buns, although of low value and low taste, are much stronger than “dead-faced” buns, not hard to taste and soft. The radish bun is juicy. Don't mention the fragrance while it's hot
Recipe Recommendations
- medium-gluten flour 300 grams
- water radish 600 grams
- dry yeast 3 grams
- warm water 180 grams
- lard residue 100 grams
- lard 15 grams
- green onions 1 tree
- salt 3 grams
- salty fragrance
- steamed
- an hour
- ordinary
Steps for Pork and radish buns
1
Flour, dry yeast, no more than 40 degrees of hot water in the basin
2
(b) Scramble them with chopsticks, then rub them in the face, covering them up to a factor of 1.5-2
3
The radish is cleaned and the amount of pig oil is unlimited
4
The radish is wiring with a silk scrub
5
Piggy slags are shredded and onions are shredded
6
(b) The radish slag and onions are added to the radish pelvis
7
A spoonful of pig oil
8
— salt, not mixed, but mixed before the pack, so as to prevent radish from making soup
9
The noodles are twice as big as they want to be soft, and even 1.5 times as fast as they want to be eaten; they are smooth on the board, with long strips, slashy-sized and even-sized agents, which form thin edges and a slightly thick pelt in the middle
10
(a) Put it on the skin in appropriate measure; the radish is alive, and when it is ripe, it collapses, so as much as possible
11
(a) Packed
12
All done
13
(a) The package code is placed in a steam pan that is laid out in a box; if it is cotton, it needs to be wet and dryed; it can be used directly by silicone; and it can also be painted directly on the steambox with a thin oil code
14
20 minutes of tiara, 15 minutes of fire, 3 minutes of pan. The buns are half-haired, so they don't look full-haired, white, and they have a slightly draconian taste, but they are still soft。
15
The radish radish buns, the salty smell, they're softPork and radish buns Make Tips
1. Robbs do not use salt to kill water, so they are mixed before the pack, so that they can keep as much nutrients as possible, and the buns are juicy and fragrance; 2. Porky slag is used in large quantities and does not release pig oil; when it cools, it is condensed, so the buns take advantage of the heat; and 3. Half-haired or baked bread may be adjusted according to the person ' s time and preferences。