Fork buns
By VicentaLakin
Recipe Recommendations
- Medium gluten flour 280G
- corn starch 120g
- lard 40g
- yeast
- water 160g
- baking powder 10g
- sugar 80g
- carrots a
- pork appropriate amount
- oyster sauce appropriate amount
- salt appropriate amount
- soy sauce appropriate amount
- white pepper appropriate amount
- oil appropriate amount
- water starch appropriate amount
- salty and sweet
- burn
- several hours
- simple
Steps for Fork buns
1
Skinny pork chops with salt, wine, starch, soy sauce and soy sauce
2
160 grams of water in four grams of yeast. Ten minutes
3
Pork oil is pre-empted from the fridge, which is already available because it's often used, so every time it's stored in more refrigerators, and when pork is bought and rinse, it's slowly made out of light fire and cooled in the fridge
4
Combining flour with corn starch and sugar
5
Put in the good yeast and pig oil and rub it in the face
6
I use homemade wheat powder
7
It's two times the amount of fermentation on the mask
8
It's about 50 grams each. It's up to you. There's no fixed standard
9
Carrot cut two centimeters thick enough to put it on the steam shelf so the noodles don't stick to the pot
10
Put the noodles down
11
Just wrap it in the fork. Don't pinch it
12
The bag is on the carrot
13
Pack all the noodles up
14
12 minutes after the water's running, 5 minutes after the fire
15
It's a soft fork bun