Recipe: Fresh meat big bag

Home Cooking Recipe: Fresh meat big bag

Notes:

Outside the meat buns, I really don't dare to eat. How the meat is, can only rely on the conscience of the owner. Who can trust who this year? . . . . There is a baking powder in the school's square, I didn't put it. It is obvious that the effect of baking powder is better.

Ingredients:

Steps:

  1. Home Cooking Recipe: Add all the spices to the meat, add ginger water and stir.

    Add all the spices to the meat, add ginger water and stir.

  2. Home Cooking Recipe: Flour with water and yeast, open the nest

    Flour with water and yeast, open the nest

  3. Home Cooking Recipe: Into a group, purlin, under the agent, leather

    Into a group, purlin, under the agent, leather

  4. Home Cooking Recipe: Bag buns. Wake up for more than 30 minutes after wrapping. Wake up to the buns a little bigger. Summer time is short and winter time is long.

    Bag buns. Wake up for more than 30 minutes after wrapping. Wake up to the buns a little bigger. Summer time is short and winter time is long.

  5. Home Cooking Recipe: Steam for 20 minutes on cold water and steam for 12 minutes on the water.

    Steam for 20 minutes on cold water and steam for 12 minutes on the water.

Tips:

The salt should be slightly less than 1/4T, and the stuffing of the steamed buns should be lighter, because it will be salted out when steamed. This time I put a little bit of sweet sauce, which is obviously a bit salty. . . Yeast powder try to use Jinyan brand, Angel Meishan is not very good, is it because the baking powder is not put? If it is superfluous, don't worry, keep it old, and add it to the dough next time. It is said that the flavor will be better. The sugar of the dough is best controlled below 5%, try to do 7%, too sweet!


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