Plum and meat buns
By VicentaLakin
Plumbs are our specialty, and whatever they are, they're good. They're good. In Kanzhou, prunes are the most common snack in the streets. This time I made buns with plum pie. Tastes good, too。
Recipe Recommendations
- low-gluten flour appropriate amount
- yeast appropriate amount
- plum dried vegetables appropriate amount
- pork belly appropriate amount
- MSG appropriate amount
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Plum and meat buns
1
If there's a mixer in the house, we'll start with the meat and the cabbage, and then we'll mix it with the smell. I made too little meat, and the ratio of meat to plum would be about 2:1. This tastes better。
2
And noodles. It should be the first night or hours before. The ratio of yeast to flour is 1-2%. Turn the yeast open with warm water and then the face. Don't get too warm. It'll burn the yeast. It's rubbing, rubbing, rubbing, fermenting and then rubbing. I'll be able to make a pelt when I'm covered in light。
3
Skin, bag, don't evaporate. It's gonna take 20 minutes, hair. You can't use cold water if you want to steam。
4
There you go. If you want more soup, put more meat. It's all skinny。