A pork pie
By VicentaLakin
A lot of friends like to eat pies, it's always bad branding, it's either fucked up, it's hard to swallow. Today you're told that if you have a high-pressure pot in your house, you can eat the spray pie. I saw it in a magazine a few years ago, and it was branded with a common pot, and because of the large amount of pie, I looked out and looked at the gold, but I couldn't eat it. Since we've done this, we can do it whenever we want
Recipe Recommendations
- flour 300 grams
- pork 250 grams
- Huangyabai appropriate amount
- blending oil appropriate amount
- onion 2 two
- ginger appropriate amount
- dry yeast 3 grams
- water appropriate amount
- salt appropriate amount
- spiced powder appropriate amount
- sugar appropriate amount
- soy sauce appropriate amount
- MSG appropriate amount
- salty and fresh
- roast
- three-quarters of an hour
- simple
Steps for A pork pie
1
Flour, 300 grams, fermented with warm water
2
Noodles fermented in warmth to 2-2.5 times larger
3
Little yellow bud, clean
4
Squeeze some water after chopping it up
5
Ginger
6
Cut it to the top
7
Five flowers are cut to bits of meat, with cabbage, oil, salt, vanilla powder, sugar, smelt, old smoke, onions, ginger moths, meat pie
8
It's fermented. It's fertilized
9
When the face is rounded, it's rounded up into a thin, thick circle, wrapped into a meat pap, pressed gently into a pie with your hand, so don't push too hard, or it's easy to leak out, with a little brush on the surface
10
When you see a white air coming out of the valve, then you open the hood, then you brush it on, then you turn it down, and you put it on the top, then you see a gas coming out of the valve, and there's a fragrance of pieA pork pie Make Tips
Ideally, use peanut oil for the filling; if you don't have it, other cooking oils are fine. Heat the oil in a pan first to make the filling aromatic. The water for the dough should be warm, with the temperature ideally between 30-40 degrees Celsius, to ensure the finished bread is soft.