Sour buns
By VicentaLakin
There's no salty yogurt. I went to that famous bungalow to get a sour bun, a simple sour beet, without a trace of meat, but oily, some spicy, not strong, but the rest of the beams. Well, let's just have a sour bun, not spicy。
Recipe Recommendations
- sauerkraut 200 grams
- salt appropriate amount
- ginger and minced garlic a little
- pepper few
- oyster sauce a little
- oil appropriate amount
- flour 220 grams
- water 110 grams
- fresh yeast 6 grams
- sour and salty
- steamed
- several hours
- simple
Steps for Sour buns
1
Vegetables: 200 grams of yogurt, salt calorie, a little bit of garlic paste, a few peppers, a little bit of pelican oil, oil appropriate, noodles: 220 grams of flour, 110 grams of water, 6 grams of fresh yeast。
2
Sour dish wash, cut。
3
It's hot, it's hot, it's hot, it's hot, it's hot。
4
Pour it in the sour, make it smell。
5
Put salt in it and make it taste sour。
6
When you're out of the pot, you're gonna have to add a stork。
7
Out of the pot, out of the cold, back up。
8
It's not like I'm going to be able to make a living
9
fermented in a large bowl, covered with a warm membrane。
10
The headmaster is twice as big and fermented。
11
Split into seven equals, roll round, loose for 15 minutes。
12
Take a piece of latte, and put it in a proper mass。
13
Pack it up, squeeze it。
14
All packed and placed in the steam closet for about 15-20 minutes。
15
Cold-water pots, high-frozen air vapours for about 15 minutes, out of fire, and about three to five minutes。
16
Let's get out of the pot and hang it till it's hot。Sour buns Make Tips
Sour sauce can be a little more oil, and it smells better. The spices can be added according to their taste. The timing of fermentation and evaporation needs to be adapted to the circumstances。