Onion pork bun
By VicentaLakin
Onions and pork are perfect. Take a bite, it smells good。
Recipe Recommendations
- pork stuffing 200g
- onion appropriate amount
- flour 400g
- yeast 4g
- oil appropriate amount
- sugar appropriate amount
- salt handful
- cooking wine 2 tablespoons
- soy sauce 2 tablespoons
- beef noodles 2 tablespoons
Steps for Onion pork bun
1
Half a spoon of sugar and a little salt, blended, yeasts opened with warm water, pouring into the flour, with warm water and smoothed noodles
2
Add a cap, and put it in a warm place, and it's twice as big
3
Scratch the leaves and cut them
4
Take all the onions and half the leaves to make onion oil: boil the pot and pour it in the right amount of oil (about twice as much as usual for cooking)
5
When it's hot and green, it pours on onions and leaves
6
When the onion cools, it pours into the pork pie
7
Add two spoons of wine
8
Two spoons
9
Half a spoon of sugar
10
Two spoons of beef powder, evenly mixed
11
We'll add a proper amount of fresh water three times
12
When you're about to pack, add the rest of the onion leaves
13
the fermented pasta spreads some flour around it, carefully removes it, divides it into a small agent, and the small agent becomes the thin skin of the middle edge (skin is not too thin, otherwise the evaporated bun is not good, though the thin skin is large), and the skin is burned with a suitable volume of 6
14
squeeze the tweezing, wrap it up and give it 20 centimeters
15
when the steam boiler boils, put a bag on the steam closet, steamed 20-min and shut down 2-min
16
It's readyOnion pork bun Make Tips
1. After the first proofing is complete, the dough should feel uniform and soft when a finger is inserted.
2. The edges of the rolled bun wrappers must be at least 0.5 cm thick, otherwise the steamed buns won't look good.
3. The second proofing time must be sufficient.