Fung-gu's bun
By VicentaLakin
By the end of the season, there was a shadow of a melon. Many of us here are planting a few of our own guacamole in the open land outside the yard, if the small area is planted in the green belt. Green, clean, we're called melons. We have a place called melons and pumpkins. It's different. It's what I've been given. Huh. But this one she gave me is older, green, steamed, cooked, porridge, whatever. I'll share with you the most common succulent guacamole buns here
Recipe Recommendations
- Fanggua one
- flour appropriate amount
- yeast appropriate amount
- green onions appropriate amount
- qingshui appropriate amount
- salt appropriate amount
- sesame oil appropriate amount
- corn oil appropriate amount
- shisanxiang appropriate amount
Steps for Fung-gu's bun
1
yeasts open with an appropriate temperature, pour into flour and group, and ferment twice as much in warm places (specific steps refer to prune meat)
2
Then the melon goes to the skin, and it's silk
3
With a proper measure of salt and a pickle moment, this step is to cut the extra water in the square melon. But what needs to be noted is that this step is salted, so don't add any more when you're in the back
4
When we're pickin' a melon, we can treat onions and cut them into onions
5
You can put a proper amount of corn oil in the pot, you can put a little bit more oil on the onion
6
When you're done with it, you'll be able to mix it while it's hot
7
Dryed the pickled melons, added to the cold onion flowers, and a proper 13-smelt, i.e. a square melon
8
Then the noodles are ready, so we can start packing
9
Take the noodles out of the air, rub them in, and grow the strips and split them into the right sections
10
Then it's wrapped in a bag, and when it's packed, it fermentes in the pot for 10 minutes -- 15 minutes -- and then steams. I used an automatic steam pan, a bag option, 20 minutes for the bun, two minutes for the pan
11
It's because it's made out of guacamole. Head
12
There you go
13
Dynamic breakfast