I'll burn the snack

By VicentaLakin

I'll burn the snack
It's homemade! You can make sweet, delicious little snacks in a short time, and breakfast's the best

Recipe Recommendations

  • whole egg 20g
  • fresh milk 40g
  • yeast 4g
  • high-gluten flour 120g
  • milk powder 5g
  • sugar 25g
  • salt 1g
  • water 15g
  • butter 15g
  • pork 约350g
  • oyster sauce 1 scoop
  • Li Kum Kee barbecued pork sauce 1 scoop
  • soy sauce half a spoonful
  • cooking wine 1 scoop
  • chicken essence appropriate amount
  • sesame oil a little
  • white pepper a little
  • honey 1 scoop
  • chestnut powder 1 scoop
  • onion appropriate amount
  • whole egg liquid appropriate amount

Steps for I'll burn the snack

  • Make I
    1
    Put the required material in a bakery, except butter
  • Make I
    2
    We'll start rubbing the face up to the extension
  • Make I
    3
    Cut the meat to the size of a fingernail
  • Make I
    4
    Pelican oil, fork sauce, sugar, raw smoke, wine, chickens, sesame oil, white pepper powder, evenly mixed in the bowl
  • Make I
    5
    Scrambled meat platinum pouring in together for about a minute, so that the fabric was evenly wrapped in each piece of meat, and then put it on the side for about 45 minutes and flipped it one or two times
  • Make I
    6
    Put it on the side, then rub the face, then press the butter twice and the face to the full stage
  • Make I
    7
    You can pull out the film
  • Make I
    8
    Butter in a flat pan, melted with a little fire
  • Make I
    9
    Put onions in pieces, little sparkles to onions softened to caramel
  • Make I
    10
    I pour in the salted meat, I spin it all the time, and I burn the water out of the meat
  • Make I
    11
    It's slightly chorded
  • Make I
    12
    Pour in half a bowl of water, turn off the fire, and cover up the lid for about 15-20 minutes
  • Make I
    13
    Put a spoonful of chestnut powder in the rest of the bowl
  • Make I
    14
    And pour the powdered chestnut into a good fork roast
  • Make I
    15
    Half a minute, half a spoon of honey
  • Make I
    16
    It'll be fine when it's even again
  • Make I
    17
    It's already been fermented to 2-2.5 times the size of the flour with its fingers and a hole in it
  • Make I
    18
    Take out the facial vents, split them into seven, with 10 minutes of membranes loose on the back of the roll
  • Make I
    19
    Take one of them and make a circle of them with a crutches
  • Make I
    20
    Take a proper amount of fork in the middle of the lasagna
  • Make I
    21
    Close the bottom like a bag
  • Make I
    22
    Put it in the oven
  • Make I
    23
    The remaining six were then prepared, evenly coded in the oven, placed in the oven, placed in the bottom of the oven at more than 80 degrees of hot water, and fermented at the end
  • Make I
    24
    Put fermented face on the egg fluid (the oven preheats to 180 degrees) and then put it in the oven for baking to the top of the surface and then turn to 150 degrees for a total of about 15 minutes
  • Make I
    25
    Take out the baked bread and brush the honey

    • I'll burn the snack Make Tips

    1. These seasonings are mixed according to my own preferences, so the specific quantities are up to you. The amount of "1 spoon" mentioned above is based on the wooden spoon in the seasoning bowl in my picture. If you are cooking, feel free to increase or decrease according to your own taste! 2. Oyster sauce and Char Siu sauce are salty enough on their own, so I didn't add salt.

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