Holy fruit buns
By VicentaLakin
Yunnan people don't eat pasta, so I don't know anything about eating across the street, and I don't like rubbing on this laborious process, but sometimes I learn to do it when I'm free. Some simple, little technical pasta, such as the one made today, which is so simple, and so complex as not to rub the face or the face, the shape of the finished product is good, and the taste is sweet, and it suits the relatives who hate the face。
Recipe Recommendations
- ordinary flour 200 grams
- white sugar 150 grams
- eggs of 2
- Preserved saint 50 grams
- sweetening
- steamed
- three-quarters of an hour
- ordinary
Steps for Holy fruit buns
1
Flour is placed in a big bowl, covered with a film for half an hour。
2
When the flour is evaporated, it cools and sifts。
3
The fruit of the Holy Virgin is cut into a small spare。
4
Eggs in the tub。
5
Add sugar flattening。
6
Smash the egg fluid till the sugar melts and the egg juice gets fumigated。
7
The flour is sifted into egg fluid and made of pasta。
8
Take a few bowls, put a layer of oil on the bottom of the bowl, and then put it in the bottom of the bowl。
9
Half a bowl of paste in every bowl。
10
The paste is placed in the steam pan, a veil is placed to prevent the steam from entering the water, which is removed after 20 minutes of evaporation from the fire, and when it is cooled, the bowls can be filled with buns in the plate。Holy fruit buns Make Tips
1. When steaming flour, it is essential to cover it with plastic wrap to prevent water vapor from entering.
2. When steaming mantou, cover it with a layer of gauze to prevent water vapor from entering. You cannot use plastic wrap as a substitute for gauze, as plastic wrap prevents the steam from entering, causing the mantou to remain uncooked.
3. The amount of white sugar should be adjusted according to personal preference; those who do not like sweet flavors can use less.