Ham eggs buns
By VicentaLakin
The worst thing about being a parent is what kids eat, so it's a good idea to put the ham that kids like and don't like dry beans!
Recipe Recommendations
- medium-gluten flour 600g
- yeast 6G
- water 290g
- sugar 30g
- salad oil 15g
- milk powder 30g
- Lao Mian 200g
- ham 200g
- dried bean curd 6 tablets
- leek 200g
- eggs 5 stars five
- shrimp skin 10g
- red onion crisp 30g
- soy sauce 1.5 tablespoons
- 塩 appropriate amount
- pepper appropriate amount
- sugar appropriate amount
- sesame oil 1 tablespoon
- slightly spicy
- steamed
- several hours
- ordinary
Steps for Ham eggs buns
1
The boiler is put in two spoons of oil, and when the oil is hot, the eggs are put in, the eggs are boiled up so fast that they can be replaced by eggs, the ham, the beans dry, the shrimps in the pot and the smell of the ham is blown out into the casks, the fried eggs, the onions, the onions, the spices, and the chills。
2
Put all the material in the main material
3
Combining the material into a tatter
4
And then it's put on the table, and it's covered in smooth noodles, and it's put on the flour, and it's covered in a film for 5-10 minutes。
5
it's a long stripe. it's a 50 g-sized noodle
6
And flatten the bread, and tumble it into a circle, with two thin sides in between, and wrap it in。
7
The second fermentation, depending on the temperature changes, takes longer, as is now the case with lower temperatures, so that the boiler's water can be warmed to the point where it doesn't hotter hands, the steam can be put on, and the buns can ferment。
8
Cold water evaporates in the middle of the fire for about 20 minutes, and at 15 minutes, a pair of chopsticks is placed between the evaporation and the evaporation cap, allowing the cold air to enter, so that the evaporated buns collapse because of the temperature difference。Ham eggs buns Make Tips
As you can see, the dough-making process is essentially the same; the only difference lies in the preparation of the filling. For the buns to be delicious, not only does the skin need to be chewy and soft, but the filling also has to be tasty; otherwise, you will be disappointed. My personal advice is that the filling must be dry. Wet and sticky filling is hard to wrap and can lead to many unexpected troubles, so try to make it as dry as possible. This way, the wrapped buns will look nice.