Homemade buns
By VicentaLakin
My pregnant woman likes fork buns, and I used to think most of the trouble was to buy a supermarket package because fork sauce is not easy to buy and many supermarkets don't have. Later, fork sauce was purchased online, home-made and especially delicious. But the bag was just like the one sold without skin and the crack. Almost all I do is a little crack. Maybe it's not the way the bag works. But it doesn't stop the buns. It's so soft and sweet, so we're calling it homemade。
Recipe Recommendations
- low-gluten flour 500 grams
- Braised pork with plum blossom pork 200 grams
- yeast powder 三 grams
- pure milk appropriate amount
- egg white a
- white sugar half a tablespoon
- sesame oil half a tablespoon
- salty and fresh
- steamed
- three-quarters of an hour
- simple
Steps for Homemade buns
1
Raw materials. I had roasted pork for the first night, and I got up and saw it all. You're working too hard, Mom。
2
Milk's hot, hands are hot for good. It's evenly mixed with yeast, sugar, egg purified。
3
Put it in low-banded powder. A group can be formed without excessive mixing. 10 minutes to wake up and ferment in the warm。
4
Forks cut the meat。5
Put it in a frying pan, put it in a spoon, mix it. (In the pot, there's fog, there's only room for film)。
6
The fermentation is twice as large as the perfume, and the sugar is smooth。
7
Split the agent, don't stomp, just stomp. Don't put dry flour. (Remember)
8
Pack it up。
9
Second fermentation for half an hour。
10
The boiler can be evaporated for 10-15 minutes (based on the size of the bun)。Homemade buns Make Tips
I didn't add dry flour, so the skin is very soft. Although it looks like there is a skin, it is actually very soft. Put them in the freezer to freeze, and when you heat them up next time, they are even softer than freshly steamed ones. Make a larger batch at once to freeze for breakfast; served with a bowl of steamed egg custard, it makes for a very substantial meal.