Cracker
By VicentaLakin
Recipe Recommendations
- medium-gluten flour 500 grams
- yeast 5 grams
- sugar 10 grams
- baking powder
- salt 2 grams
- warm water 320 grams
- lard
- front leg meat 500 grams
- Jiang 15 grams
- onion 50 grams
- soy sauce 10 grams
- sweet sauce 20 grams
- soybean paste 20 grams
- oyster sauce 10 grams
- MSG 2 grams
- chicken essence 2 grams
- pepper 1 gram
- shisanxiang 1 gram
Steps for Cracker
1
500 grams of flour + 5 grams of bubble powdered。
2
10 g sugar + 5 g yeast + 2 g salt, 320 grams of hydrated water, which is then poured into flour and mixed to dry powder。
3
Scratched into a smooth face, covered with a shampoo, warmed up to twice as wide。
4
Get some hot oil, put it in the cut meat, make some fat。
5
Plus 15 grams of ginger, 50 grams of onion, 10 grams of old smoke, 20 grams of sweet sauce, 20 grams of soy sauce, 10 grams of curry oil, 2 grams of fertilizer, 1 gram of pepper powder, 1 gram of 13 grams of fragrance。
6
Splendid out of backup。
7
Wake-up noodles, big beehive。
8
take out the noodles, exhaust them, wipe them again, twirl them up to 0.2 cm thick, and flatten them with 50 grams of pig oil。
9
All of it. A little dry flour。
10
It starts with a roll and a roll。
11
Under (or above) the interface, a small agent divided into 40 to 50 grams, with time to pack it loosely for 20 minutes。
12
Take out a face squeeze, fold, flat。
13
It's made of thin domes on the middle thick side。
14
Put it in the meat heart of the sauce and squeeze it into a bun shape。
15
Put it in the steam pan, leave a gap in the middle, wake up again for 10 minutes, cool up the pot, steam in the fire, steam in the air for 15 minutes, three minutes。
16
Okay。
17
One layer can tear up food buns。
18
Please be careful。Cracker Make Tips
The second fermentation must not take too long, if it takes too long to absorb the grease, and the buns are out of order。