Fork buns
By VicentaLakin
Fork buns are our family's reservation menu, and I like them all, and we eat them all
Recipe Recommendations
- Fat lean meat grains appropriate amount
- acaroid 约250 grams
- milk 约200 grams
- dry yeast
- starch appropriate amount
- Jiang few slices
- oil appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- rock sugar appropriate amount
- SUFU a
- Li Kum Kee barbecued pork sauce appropriate amount
Steps for Fork buns
1
The first step should be to prepare pork first, forget to take pictures, pork to cut the size of the finger, fat to taste。
2
Put the fatter meat down first。
3
Put the thinner ones in after a little oil。
4
Put a little oil in the ginger。
5
Put it in ice sugar。
6
When the ice cream melts almost, put it in the milk。
7
It is then put in raw, old, and Li Jin-sik fork sauce, evenly。
8
Add a little tap. I like the soft ones. Put more water in them。
9
A little starch when you're with the meat。
10
The meat is right, and when the juice is close, pour the starch water in, and keep it dry。
11
It's gonna burn out. It's cold and wrapped in a bag。
12
Prepare about 200 grams of water or milk, pour in about 2.5 grams of dry yeast. The amount of yeast is determined by the amount and weather of flour, more flour and more cold. Water or milk should be more than 30 degrees warmer。
13
It's about 250 grams in the plate. That's a lot easier for me when I rub my face. It's too much to rub。
14
The yeast is poured into flour several times, mixed with a spoon each time, without having to finish once, in order to avoid more water。
15
The flour is mostly covered and gloves are ready to rub. I used one-off gloves, reinforced rubber bands, so the gloves wouldn't stick out of the face。
16
It's basically covered with gloves。
17
Put it on the mat。
18
A little smoother, with a plate on the side, waiting to wake up。
19
This process begins with the preparation of the steaming pan。
20
Once it's ready, the face is smooth again, and when it rolls, it cuts a agent, with a cane, into the thin skin of the middle edge. Don't forget to wear a bag or something before it's dry。
21
Pack it in. This is a map of other buns, and all that's left is other buns, the same way. As for how to wrap it up。
22
The bag is to be in the steam pan again, and this step is forgotten. This is already a evaporated package. When I woke up in the pot, I saw the buns lightened, apparently lighter, and I started firing steam。
23
Don't get too dry when you're cooking forks. It's really delicious when you're making buns。