Soft-faced cage bag
By VicentaLakin
Time is running out, time is running out, time is running out, time is not going to change... may you wish yourself that, in the time of the river's running, you're still alive. Good morning
Recipe Recommendations
- medium-gluten flour 300 grams
- warm water
- yeast 3 grams
- sugar 5 grams
- lard 5 grams
- pork belly 250 grams
- onion appropriate amount
- Jiang appropriate amount
- soy sauce 15 grams
- soy sauce 5 grams
- oyster sauce 10 grams
- salt 3 grams
- pepper 3 grams
- chicken essence 3 grams
- sesame oil 10 grams
- salty and fresh
- steamed
- several hours
- senior
Steps for Soft-faced cage bag
1
300 grams of flour。
2
Add 180 to 200 grams of water (adjusted for the water intake of flour), yeast 3 grams of sugar 5 grams, pig oil 5 grams mixed with chopsticks to dry powder, covering the skin membranes and fermenting twice as much in warmth。
3
250 grams of pork is poached, half of it in the pot。
4
Fire the grease。
5
Add ginger paste, 5 grams old, 15 grams raw, 10 grams salt, 5 grams sugar, 3 grams pepper, 3 grams chicken。
6
Last 10 grams of fragrance。
7
Into the other half of the unfried meat pie, mixed and put in the freezer for an hour。
8
At the end of the time, join the onion platter。
9
It's fermented。
10
Take out the noodles, grow the strips and cut into a flat little agent (about 15-20)。
11
take out a small agent and crush it with your hand。
12
Put it in the meat。
13
Squeeze into a bun shape。
14
Put it in the steam pan, leave a gap, wake up again for 20 minutes, cool the pot, steam it out for 15 minutes, two minutes。
15
Okay, let's go。
16
Tastes good。
17
One more。