Beacon pork
By VicentaLakin
Recipe Recommendations
- flour 500 grams
- water 270 grams
- sugar 20 grams
- oil 10 grams
- yeast powder 6 grams
- Front leg meat filling appropriate amount
- cabbage appropriate amount
- onion appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- shisanxiang appropriate amount
- sesame oil appropriate amount
- Jiang appropriate amount
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Beacon pork
1
A little salt added to the meat pie。
2
The water is added to the meat in a small number of ways. The salt helps absorb water
3
Water is mixed into the meat in the same direction with chopsticks, each of which is fully absorbed by the meat. When it's done, it's sticky, it's faded。
4
Add soy sauce and pelican oil and mix it in one direction。
5
Plowing a ginger mashed with a multipurpose cutter。
6
Add 13 fragrances, salt, sugar, chicken, evenly mixed。
7
Add the perfume
8
Smash it and put it in the freezer. ♪ Can make the water and the spices in the meat ♪
9
Cut the onions and cabbage。
10
Smash the flowers in the meat。
11
And pour the cabbage into the meat, and a little fragrance on the cabbage and then mix it with the meat。
12
Quite a pickle. Note: Steps 10, 11, 12 are to wait until the face is covered with a back-up, so that the water is not mixed too early and easily released。
13
Combination of all the raw materials of the buns, smoothing of the face and awakening for five minutes。
14
Grow up and split into appropriate little agents
15
Put it in a circle。
16
It's made of thin skin on the middle edge。
17
Pack in the right amount of meat
18
Squeeze into the shape you like。
19
The wrapped buns last fermented for about 20 minutes。
20
It's about 15 minutes after it starts steaming in cold water
21
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