bao bun recipe
VicentaLakin
Now hand hands to show you how to make this thin and delicious chorus bag. First of all, warm water around 30 degrees opens the yeast and ferments it with flour and smooth noodles, fermented under room temperature; this one can be about 1.5 to 2 times the size of the desired state, with the finger pressed back and the face fermented; and when it comes, prepare the bag: The meat pickles are then cooked with pickles and fans, and the sauce is fine; the packs are also handy, and the swarms are split into pieces, as much as possible, and the right hand wrap is folded in one direction, and the left hand helps to press the pie, so that as much as possible can be wrapped. The package code is placed in the steambox, with some space left, 10 minutes to tumble, 10 minutes to boil, and a minute to unplug。
VicentaLakin
Meat buns are the most popular Chinese dot in my house, so I'll do it every three to five. Remember a year of a baking group party where the guys were together? I didn't know how to skin, I couldn't squeeze, so I watched what people did and learned to make it, and then I did it more and more at home, and I became more and more skilled, just as I had to say, "coercive." The meat buns are good, most of all the fragrance of the meat, which I use is scrawny, and the onions are four seasons of onions, so the buns taste good and strong。
