Rogue fork buns

By VicentaLakin

Rogue fork buns
People around us usually call this red milk meat bun fork buns, but the traditional fork buns are the kind of gravy sauce sauce。

Recipe Recommendations

  • sponge and dough
  • medium-gluten flour 260 grams
  • dry yeast 3 grams
  • steamed bun improver 3 grams
  • water 165 grams
  • main dough
  • the sponge
  • powdered sugar 25 grams
  • corn oil 15 grams
  • baking powder 3 grams
  • salt 1 gram
  • meat
  • pork belly appropriate amount
  • green onion appropriate amount
  • sesame oil appropriate amount
  • white sugar appropriate amount
  • Red fermented bean curd juice appropriate amount
  • MSG appropriate amount
  • cornflour appropriate amount
  • salad oil appropriate amount

Steps for Rogue fork buns

  • Make Rogue fork buns step 0
    1
    It's better to make meat pie a day earlier. It is sufficient to mix all the material except onions, which enter when making buns. With salad oil and a little water, you'll get more steamed bun gravy
  • Make Rogue fork buns step 1
    2
    The Chinese lasagna material is modulated with a scratchboard, covered with a lid and placed for approximately one hour. When cold, it can be extended for an appropriate period, depending mainly on the condition of the noodle, and it can be glued to the lower group, and if the organization becomes lighter and softer。
  • Make Rogue fork buns step 2
    3
    When the Chinese pasta is ready, the rest of the material is mixed with the main pasta (near oil first)。
  • Make Rogue fork buns step 3
    4
    Start with the noodles, get them out by falling. I'll throw the noodles into the form。
  • Make Rogue fork buns step 4
    5
    Collapse。
  • Make Rogue fork buns step 5
    6
    Then you fall and repeat it until the face is smooth。
  • Make Rogue fork buns step 6
    7
    And when it's smooth, you add corn oil to it, and it's completely absorbed。
  • Make Rogue fork buns step 7
    8
    Noodles are still for five minutes。
  • 9
    Split the noodles into 12 equals, then roll round by round for five minutes。
  • Make Rogue fork buns step 8
    10
    The small noodles are twirled into thick, thin circles around them。
  • Make Rogue fork buns step 9
    11
    Wrap it in meat。
  • Make Rogue fork buns step 10
    12
    Packed buns。
  • Make Rogue fork buns step 11
    13
    The bottom of the bag is covered with oil paper (if there is no paper, it can also be painted on the steamer or evaporated), which is fermented for about 20-30 minutes, with a slightly larger surface group。
  • Make Rogue fork buns step 12
    14
    The water is boiled in the pot and the buns are evaporated in the fire for 8-10 minutes, after which it will take 5 minutes to cover it, to prevent the buns from receding。

    • Rogue fork buns Make Tips

    1. Preparing a starter in advance improves the texture of the dough wrapper, making it chewier, softer, and sweeter. Time control is paramount during fermentation; neither the intermediate resting period nor the final proofing time should be too long, otherwise the texture of the wrapper will differ, for example, becoming fluffy but lacking chewiness. 2. You can use commercially available ordinary bulk flour or packaged steamed bun flour.

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