In Thanksgiving 2014, I made a meat buns ~ 280 grams of meat that I always wanted to make at home, and reduced the seasoning. 300 grams of flour plus 52% water, about 150 grams, made 8 buns, just one pot. The dough was dead for more than four months, and the experience was that at first it was better to have less water. More than 5 grams of 10 grams of water, the dough is two days ~
Mix the meat seasoning, add the water, add it after each stirring. If it feels wet, put it in the refrigerator and pack it again.
The dough is less watery and the bread is stirred until half of it stirs. Dip a few times with water, soft. Fermented for more than an hour.
Eight are just one pot! Wake up for 20 minutes after wrapping, cold water pot, fire and turn to medium heat for 15 minutes
1. Cold water and noodles for more than an hour. Warm water and noodles, fermentation is easy, about 40 minutes. 2. Wrap it and leave it at 30 degrees for 15 to 20 minutes or use steamer to heat it for 2 minutes. Turn off the heat on the wall and put the buns in to wake up. 3. Cool the water in a cold water pot until it is steamed. Turn to medium heat and steam for 15 minutes. Turn off the lid and cover it for 3 minutes. 4. This time solved the problem of the stick pan. It turned out that the gauze pad was less, at least three layers. In the past, the oil was not padded or two layers, and it was sticky. This time I padded four layers, not sticky. Thank you for reminding people, full of happiness