The meatloaf bun
By VicentaLakin
It's sour and fragrance
Recipe Recommendations
- pork belly appropriate amount
- flour appropriate amount
- dry yeast appropriate amount
- dried yellow sauce appropriate amount
- sweet sauce appropriate amount
- soy sauce appropriate amount
- salty and fresh
- steamed
- several hours
- ordinary
Steps for The meatloaf bun
1
Add dry yeast to the warm water and melt for a few minutes
2
Add yeast to the flour, then a proper amount of water will rub the face in a smooth patch, with a lid or wet fermentation
3
Five flowers to cut Ding
4
A little water dilution is added to the mayo
5
The boiler's hot. No oil
6
I'm gonna make some meat sauce
7
Add diluted dry mayo
8
I'll cook with water and sauce
9
When the soup is almost dried up, the water is pouring into the starch, and the concentration is dry without any excess
10
It's a good sauce
11
The noodles have been fermented twice as big
12
Smash the air and split it into little agents
13
Scrambled in the sauce
14
It is placed in a thin-oiled cage, awakened for 15 minutes, then evaporated and used a medium fire before going to the atmosphere, as it is slowly heating the buns to a process of re-expanding. When you go up to the atmosphere, you'll be in the middle of a fire, you'll be in the air for 15 minutes。