Plum-dry bun
By VicentaLakin
Recipe Recommendations
- flour 500G
- yeast powder 5g
- sugar 10g
- warm water 260g
- plum dried vegetables 1 handful
- pork 250g
- ginger appropriate amount
- onion grains appropriate amount
- oil appropriate amount
- salt 3g
- soy sauce 1 scoop
- cooking wine 1 scoop
- pepper 1 spoon
- spiced powder 1 spoon
- chicken essence a little
- salty fragrance
- fried
- several hours
- ordinary
Steps for Plum-dry bun
1
Flour, yeast, sugar。
2
Add an appropriate amount of warm water and a group of noodles。
3
It ferments twice as much。
4
Scrambled with good prunes。
5
Plum meat。
6
Cut it into meat。
7
Ginger onions。
8
No oil, cabbage drys, spare。
9
Hot oil pours into the meat。
10
The meat is fried to dry incense and put in onions。
11
Add all the sauce。
12
It tastes like prunes。
13
Add a proper amount of water, ten minutes。
14
The water is dry, the load is shoveled out and cooled。
15
Take out the noodles, poach the air, rub the growth strips, and cut them into small noodles。
16
Noodles are flattening, tumbling to skin。
17
Pack in。
18
The buns are done in turn, with a second fermentation for 15 minutes。
19
Base pan brush oil, put in the bag。
20
The little fire goes up to the bottom。
21
Add two thirds of the water immersed in buns, boiled for seven minutes in the fire and covered for five minutes。
22
Time's up。
23
Turn the bottom, a golden fragrance。
24
The finished product。
25
It's a fluffy-sweet. It can dry three in a breath。