♪ Love buns ♪
By VicentaLakin
I'VE BEEN TRYING TO MAKE A FORK BAG, AND TODAY I'VE MADE A WISH BEFORE I WENT OUT. LAST NIGHT, I WAS SO SCARED THAT I WAS FAT, AND THE SWIMMING RING CAME BACK QUIETLY. I'M SUPPOSED TO BE IN A GOOD MOOD, AND I'VE BEEN IN A GOOD MOOD. I'VE BEEN WORKING AND RESTING EVERY DAY SINCE I WAS BAKING. IT'S NICE TO HAVE A FACE AND A TASTE. I ATE ONE MYSELF. IT'S NOT COMPLICATED
Recipe Recommendations
- high-gluten flour 500 grams
- low-gluten flour 100 grams
- custard powder
- white sugar 100 grams
- salt 1 teaspoon
- yeast 1 teaspoon
- baking powder 1 teaspoon
- eggs of 5
- milk powder 2 tsp
- pure milk 150 ml
- butter 100g
- pork belly 500G
- pork sauce 2 tablespoons
- cornflour appropriate amount
- onion appropriate amount
- soy sauce appropriate amount
- salty and sweet
- baking
- several hours
- simple
Steps for ♪ Love buns ♪
1
Five flowers cut into meat
2
PUT ALL THE FABRIC B IN THERE, PUT THE FLAVOUR IN THE FREEZER
3
When it's frozen, it's cut out like a casserole, and when it's covered with raw powder, then it's sealed.
4
Until the gravy is condensed, then the spares are removed
5
MATERIAL A, WITH THE EXCEPTION OF BUTTER, SIFT AND FACE, SLIGHTLY RELAXED AND DIVIDED INTO SEVERAL EQUALS
6
Ten more minutes of laxity, twirling, burning the fork in the middle. Put your hands on the mouth, squeezing it gently, and put the grill on the side of the mouth
7
There's a hole in the middle. It's better to have tin paper or paper or silica
8
It's a constant temperature, and it's a second fermentation. Until it's 1.5 times larger, it's a omelet of 220 degrees preheat, 200 degrees upper and lower for 15 minutes, and 160 degrees for 15 minutes, until the surface is golden.
9
Fresh forkbread. It's a little hard, it's soft.
10
What do you make, what you eat, and you don't have to spend too much; you can exercise your cooking, why not?