Meat buns
By VicentaLakin
Strongly recommended, very good. Pork buns are better than buying。
Recipe Recommendations
- flour 300 grams
- yeast 3 grams
- warm water 170 grams
- edible Trona little bit
- cold water 4 grams
- pig lean meat 1 block
- onion 1 small tree
- Jiang 3 tablets
- douchi 1 small
- salt appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- edible oil 2 tablespoons
- sesame oil appropriate amount
- salty fragrance
- steamed
- several hours
- senior
Steps for Meat buns
1
Call it a three-gram yeast, put it in the bowl, add 50 grams of water, and turn the yeast open。
2
An additional 300 grams of flour are placed in the basin, and a small amount of yeast water is poured into the flour several times and modulated with chopsticks。
3
The remaining 120 grams of water were then added in sub-sections, the flour was mixed into a swirling form, then the face was rubbed with the hand and fermented with the skin。
4
Take a bowl, put a little bit of alkaline on it, pour it into 4 grams of cool water, turn the alkaline open, and make it available。
5
The fat and thin meat are washed clean, and they are cut together into meat, and in the bowls, onions, ginger and beans are cut to pieces, and spare。
6
Noodle fermented 2-2.5 times larger, that's all。
7
The alkaline water is applied with hands, the face is rubbed, so that the alkalin water is evenly smoothed to the surface, so that the sour smell of the yeast can be reconciled。
8
The noodles are plattered and placed on the board。
9
Continue rubbing for three to five minutes, smoothing the surface, covering the face basin and re-fermenting。
10
Start pedaling. First put the cut onions, ginger and bean bean in the meat, then put soy sauce, salt, neptunium and edible oil, and mix it。
11
They are then mixed with water in different parts, mixing the meat in the direction of a clockwise, making the meat sticky, and then setting up an appropriate amount of fragrance, which is evenly mixed。
12
It's almost time for the noodles to come out and rub out the strips, and then pull it into a flat agent. I got 18。
13
Take a formulation, pull your face up, crush it with your hands, form a circle, like a dumpling skin, and then put the pie on it, squeeze it in, and wrap a bag。
14
Water, cabinets and drawers are placed in the steam pan, so that the drawers are humid with water, and the bags are placed on the sheet。
15
I steamed two layers, not enough meat, two rolls. When all the buns are put in place, the lids are covered, and for five minutes the buns are fermented again。
16
The fire was then put on the stove, steamed to the top, evaporated into the fire for 12 minutes, closed the fire, and suffocated for 2 minutes before the pan was opened。
17
White, fat, fat buns out。
18
It's colorful, it's smelly, it's smelly。