Pumpkin meat bag
By VicentaLakin
I added pumpkin mud to the skin. Because my classmates don't like pumpkins, but I feel like pumpkins are full of nutrients, so when they're fertilized, they add mud to flour, they make buns, they make gold, they look good. It must be too late to make buns in the morning. I usually made them the night before. Put them in the fridge. Get up in the morning and steam again, same beauty. Sometimes make a few more, put the fridge in cold storage。
Recipe Recommendations
- minced pork appropriate amount
- pumpkin
- medium-gluten flour 500G
- green onions appropriate amount
- yeast 6G
- sesame oil appropriate amount
- ginger appropriate amount
- spiced powder appropriate amount
- white sugar 30g
- salt appropriate amount
- salty and fresh
- steamed
- several hours
- simple
Steps for Pumpkin meat bag
1
Pork meat, onions。
2
Middle-banded flour, sugar, yeast。
3
Pumpkin goes and washes, slices。
4
After steaming, press the pumpkin mud。
5
Mid-banded flour, sugar, yeast pouring into the baker and adding pumpkin mud。
6
And even noodles, fermented in warmth。
7
Onion wash, cut。
8
Cutting onions pour into the meatloaf, with five fragrances, salt, ginger paste, and fragrance, evenly mixed into the inside。
9
The noodles fermented about twice as big。
10
The fermented lasagna, with a flat air hole。
11
Takes out the exhaust, thaws it fully, and cuts it into a flat little agent。
12
Take a little agent, tweak it into a circle. The contents are placed in the centre of the skin (mask and volume of the contents 1:1)。
13
Evenly squeezed a small discount。
14
It's like a little meat bun。
15
It's been in the cage for 20 minutes。
16
The cold water boilers steam, and when the fire burns, it is about 15 minutes to turn the fire off, without disclosure, and three minutes to continue。