I do this with a taste close to guangzhou's tea fork bun. The pine pellets of buns are well-sweet, sweet, simple, fast hands, suitable for home operations. Fork buns are thick and soft, and the meat is sweet, and 500 grams of flour this time is the amount of 17 agents cut. I'm out of the box with the forkbone bag. Interested friends can check my recipe: fork sauce
Use the material
Step in the practice of forklift buns (with bun video)
Get ready for onions and ginger. No onions can be replaced with garlic, the same taste. And those who guard the pork from evil。
Prepare a bowl of kerosene sauce: two spoons of fork sauce, 1. 5 spoons of honey (no equivalent of sugar replaced with honey), 0. 5 spoons of pelican oil, and a spoon of raw smoke. I wrote my own cube. Interested friends check my recipe: fork sauce。
Get ready for starch. Half a bowl, a spoon of starch, one of my little spoons is this amount。
The pork is cut into small particles or pieces like this on my finger. The meat in the forkbread bag is a grain, and it's too broken to feel good. Of course it's delicious。
Put a little oil in the pot and pour onions and ginger。
The ginger onions are fried in pork. Start flipping pork. A spoonful of white wine (which can be replaced by a bottle of wine) to turn over fried meat。
The fire was turned into a small fire, and the fried pork pellets forced fat oil until the meat grafted white。
Put it in the fork sauce bowl and flip the fried meat。
The meat grains basically absorbed the fork sauce。
It pours into hot water above meat. Better hot water, shorter time for burning water, making meat more tender。
The amount of water is like this。
Small and medium flaming pots boiled for 15 minutes. The meat from the fork buns is grain-spectrum, which is tender and sweet. The above steps, which are also part of the basics of cooking, require that you be aware of them, and i cannot describe the state in which they taste。
The process of opening the lid to platter the meat, see the amount of water is low, and the time is almost 15 minutes to boil it, and then add the fined starch. If the amount of water in the middle is insufficient, add an appropriate amount of hot water。
The above chart is for the fire to come out. This meat pie is ready。
It's like this. The meat is cooled out for at least an hour. Because there's pig oil in it, it'll freeze。
Flour is added to sugar and yeast, and water is added. Start rubbing your face. There's not enough water. A little water. A little water. A little water. The manual face rub is at least 15 minutes from the beginning and the face to the pasta. We're one-time fermented buns, and it's very important to wipe your face for 15 minutes. It's very nice to rub the noodles。
I'm rubbing my face with equipment. I'm 15 minutes away。
Start cutting the pelt. For the time being, drying is prevented by half-dry cloth coverings. Look at my new guy who doesn't know how to hide. Pork buns. There's a nice video on the skin. The buns of forks can't be too thin, thick and soft, sweet, and delicious
Squeeze and start packing. These videos are used by other buns for your information。
Packed up (see video)。
Fermented buns in cold water. It's winter. Fire heats cold water into hot water, and a little heat in the pot shuts down and fermentes for 25 minutes. Feels like the baby's embryo is growing a little, and when it gets lighter, the fermentation is finished and the steam is fired. In summer, the temperature is high and above 30 degrees, and cold water ferments in about 18 minutes。
The fire is on the air, and the small fire evaporates for 15 minutes. Turn off the fire, and the zips will open in three minutes。
Steamy fork buns, beauty
Pumpkin is loose, meat platinum is good, delicious
I'll tear up the fork buns and eat them
A little sticker
Fried meat can be fresh but not old meat。
