Pork buns
By VicentaLakin
A nice, juicy bean hog bag
Recipe Recommendations
Steps for Pork buns
1
A little white sugar and a little salt in the flour
2
yeast (approx. flour: yeast = 10:1) opened with warm water
3
The yeast pours into the flour, then adds an appropriate amount of water, and a smooth patch of face, covers or wet gauze, and hairs in warm places
4
The yeast pours into the flour, then adds an appropriate amount of water, and a smooth patch of face, covers or wet gauze, and hairs in warm places
5
Pork with three spoons of beef powder (if not chicken), a spoon of wine, two spoons of old smoke, a little bit of ginger powder (or ginger powder) to stir up in one direction, with a proper amount of fresh water in the course of the beating, in small quantities
6
The beans are washed. Take off both ends
7
Dried soybeans, shredded
8
Cracked beans mixed with three spoons of soy sauce
9
Plumbs mixed with soy sauce
10
The hairy pasta is out, the finger is powdered, it's inserted in the middle of it, and the pit that's stuck doesn't ferment
11
The fermented pasta is taken out, evenly smoothed, divided into small agents, and condensed into thin skins on the middle edge
12
Take the proper amount of pie and put it in the middle of the skin
13
squeeze through the mouth (i'm ugly, and i always like to leave a hole in the middle, ha-ha) with wet gauze on the wraps and a second hair of about 10min
14
clean gauze on top of the steambox, bag, proper amount of water in the steam pan, burn the fire, then put the steambox on, steam 10min
15
after the fire is shut down, the one-min is readyPork buns Make Tips
1. Wash the cowpeas and blanch them for about 1 minute to remove the raw taste.
2. Do not mix the chopped cowpeas with the meat filling immediately; first, toss them with sesame oil to prevent releasing too much water.
3. Let the wrapped buns rest for another 10 minutes.
4. After steaming, let sit for 1 minute before opening the lid; the bun skins will look prettier.