Soft-faced greasy cage bag
By VicentaLakin
In the early days of the Beijing people, the small cages are in the middle of the day, and the little, soft buns are in the middle of the day, and it's almost possible to get a bite of it, so if anyone wants to go out, I'll do it myself, I'll have my 30-year-old pasta experience, and it'll be easy to go back to the early dumps, 95% similarity, 95% deliciousness, 95% deliciousness, a husband and his son, and I think it's hard to do it in the morning, so I'll be able to share the recipes and practices with you today, and if you like to eat the buns, it'll be easier to find my own。
Recipe Recommendations
- medium-gluten flour 200g
- yeast powder 2g
- white sugar 2g
- warm water 150g
- meat filling 250g
- chopped green onion appropriate amount
- shisanxiang appropriate amount
- ginger powder appropriate amount
- soy sauce 2 tablespoons
- oyster sauce 1 scoop
- soy sauce 1 scoop
- oil appropriate amount
Steps for Soft-faced greasy cage bag
1
We're going to make the pie, we're going to make the pot, we're going to burn the oil, we're going to burn it, we're going to fall into a third of the meat pie, we're going to add half of the onions, we're going to burn the fire, we're going to smoke, we're going to smoke, we're going to smoke, we're going to smoke, we're going to smoke, we're going to burn, we're going to burn, we're going to burn, we're going to burn, we're going to burn, we're going to burn, we're going to burn, we're going to burn, we're going to burn, we're going to burn, we're going to burn, we're going to burn。
2
The flour is mixed with white sugar and yeast powder, warm water, with chopsticks, unbroken to dry flour, soft, sticky, hand-stamped, and fermented twice as much in warm places。
3
Take the material out of the fridge and add the remaining half of the onions to be evenly mixed, and the cooled material is solid and well packed。
4
A piece of dry flour with its hands and a circle of surfaces is working well, flattening, wrapping in a proper amount of meat, squeezing through the mouth, wrapping it all up and putting it in the steam closet。
5
Add a proper amount of water to the pot, and put the steambox into the pan, which was used for the previous boiler, and the own steambox。
6
The lids are built for 20 minutes, the home is cold enough to wake up for a little while, the fire (strengthen mode), the standard pattern of up and down, 12 minutes of evaporation, 5 minutes of shut-off with a timer attached to the fast pot。
7
Changes in the small cage package of the entire process can be observed by lids, which are not designed to lower water vapours, and the evaporation of the buns will have a better effect。
8
It's hot. It smells super
9
Here's the bottom. Let's see. It's full of meat