Fork buns
By VicentaLakin
First of all, I'd like to say that this forkbread bag is not authentic and is not filmed, but it's so loud and so good, and it's very elastic, and it's a little different from the soft skin, and, uh... it's really good, well, family likes it. It's also very simple, it's milk and noodles. You can try it sometime。
Recipe Recommendations
- flour appropriate amount
- milk appropriate amount
- plum meat appropriate amount
- onion appropriate amount
- ginger appropriate amount
- white sugar appropriate amount
- yeast appropriate amount
- butter appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- starch appropriate amount
- pork sauce appropriate amount
- oyster sauce appropriate amount
- salty and sweet
- steamed
- several hours
- ordinary
Steps for Fork buns
1
Milk heats up to about 35 degrees and adds a suitable yeast blending for a few minutes. A little salt, a few spoonfuls of sugar, a proper amount of milk and a soft and hard face, and a little bit of butter。
2
It's covered with fermentation, which is twice the size of the fermentation, and then it's drained back to its original size。
3
Plum plum platinum purified and dried water, with fork and stork oil (approximately 3:1) and a little wine, several ginger pickles half a day and several turns in the middle。
4
The salted fork roast is cooked with a small fire in the pan。
5
Then pour in the crumbs of salted soup and fry it till it is received, and be careful not to fry。
6
The roasted fork meat is cut into small pieces of nail-sized onions (which were used onions, not at home, replaced by onions)。
7
A small amount of oil is added to the boiler, the onions are crucified and the onions are removed。
8
A proper amount of fork sauce and aluminum oil (approximately 3.1) is to be adjusted with some water and another bowl of starch。
9
Inverted sauce, boiling。
10
A proper amount of starch is burned to a slightly dense sauce. This sauce needs to be a little thick, too thin to leak soup
11
Scrambling into a well-cut fork roast。
12
It's a small, flat-separated potion. It's a bit thick in the middle of the thin edge, and it's covered with a proper amount of fork。
13
One pack and another 10-15 minutes until it becomes light。
14
Cold-water pan, seven to eight minutes after the water's out。
15
Five minutes to shut the fire, okay。