Frozen meat buns

By VicentaLakin

Frozen meat buns
I've made meat packs three times so far, including this time, and I've come a long way from the beginning of the dry bar to the present, and I have to learn and learn from the failures of this moat. This time, when the meat pack begins, it should taste good, and a plate will be made, and it will be destroyed at once. Everyone says, "Eat well, it's a success." To be honest, I'm sweating in the kitchen and I hear everyone's certainty, and I'm so angry! So the buns are good, the noodles are good, the water is good. The only regret is that the noodles are a little dry, so the buns will split, the soup will not leak, or it'll still taste good

Recipe Recommendations

  • flour 1000 grams
  • pork stuffing 750 grams
  • yeast 8 grams
  • mushrooms appropriate amount
  • green onion appropriate amount
  • Jiang appropriate amount
  • salt appropriate amount
  • sugar appropriate amount
  • oil appropriate amount
  • soy sauce appropriate amount
  • water appropriate amount
  • soy sauce appropriate amount

Steps for Frozen meat buns

  • Make Frozen meat buns step 0
    1
    1. Add flour to finely fermented yeast and rub it in more soft than a bun, and rub it in the face, in the hand, in the tub. Cover it with wet cloth and wake it up in warm places for an hour and a half。
  • Make Frozen meat buns step 1
    2
    It's fermented。
  • Make Frozen meat buns step 2
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    3 The mushrooms are immersed in soft and cut into tin。
  • Make Frozen meat buns step 3
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    4. Clean and cut into fine onions. Ginger cut to ginger。
  • Make Frozen meat buns step 4
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    5. Put mushrooms, onions, ginger ron in the pork pie, which is three fats and seven thins. It's salty, raw, old, sugary。
  • Make Frozen meat buns step 5
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    Water. It's okay to just use the cold and white. It's better to have soup. So much meat, I hit a bowl of water, a bowl of food at home. After four strokes, one quarter of each time, a round-the-clock needle is mixed until the meat is fully absorbed into the water and then one quarter of the body is poured into it. Once the meat is filled with water, it pours into the appropriate calibration。
  • Make Frozen meat buns step 6
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    7. When the flour is fermented, the exhaust is removed, and the pre-ferment size is rubbed into small pieces。
  • Make Frozen meat buns step 7
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    8. Take a face stick and fold it into a thick, thin skin in the middle, bigger and better。
  • Make Frozen meat buns step 8
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    9. Put the skin in the mouth of the left-hand tiger, put the meat in the middle of the skin, and the right hand starts squeezing, with a bag squeezing 10-15 stubs. Put all the twirls together and then the mouth will be sealed. One bag is ready。
  • Make Frozen meat buns step 9
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    When the buns are ready, they are put in the steam pan for another 20 minutes。
  • Make Frozen meat buns step 10
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    At 11, the fire evaporated for 20 minutes, and the kettle shut for 5 minutes。

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