Pillard bun
By VicentaLakin
It's called Chinese food or civilian food in Taiwan, but it's not really a Taiwan person who can't eat it. It's important to see that it's in Taiwan's mind. There's a lot of people eating it for breakfast, there's usually a lot of people eating it for hours, and the late-night business is good!
Recipe Recommendations
- medium-gluten flour 600g
- yeast 6G
- water 300g
- sugar 30g
- Lao Mian 200g
- leek 600g
- dried bean curd 10 tablets
- shrimp skin 10g
- noodles 2 small handles
- red onion crisp 20g
- 塩 appropriate amount
- pepper appropriate amount
- sesame oil 2 tablespoons
Steps for Pillard bun
1
Shrimp skin dried up, winter powdered water dried up about a centimeter of length, cabbage, soybean dried up into little ding, and put it all in the basin with onions mixed with other spices。
2
Put the main material in the basin and mix it into noodles
3
Scratch it with smooth noodles
4
when it's long, it's 40 g heavy
5
If you flatten the potion, you can wrap it up like this, you can wrap it up in a thin circle, and it'll be put in place for about 10 minutes
6
When you add a small amount of oil to the pan, you put it in a bag, you fry it to the bottom, and you pour some gold into half the water, and you put it on top until the water is dried up
7
A lot of people put flour on it, it's a 1:10 scale, it's the net, and some people put some vinegar on it, and the store sells some soy sauce!Pillard bun Make Tips
Pan-fried buns are a simple and delicious dish, and you can vary the ingredients. I've added eggs before, but since I ran out at home today, I didn't include them. I also skipped the meat, as we eat it every day; I didn't want the pan-fried buns to be too greasy. So I kept the seasonings very simple as well, allowing the natural flavors to stand out