Detailed Sees Packets Of Fresh Pork Is Big Way.

Ingredients

• In muscle flour 150 grams
• Yeasty 3 grams
• Bubble hits 3 grams
• Candy 15 grams
• Water summer 85, in the winter 87 grams
• With filling meat is rotten 100 grams
• Salt 3 grams
• Gourmet powder 5 grams
• Candy 5 grams
• Pepper 1 gram
• Green ginger juice 5 grams
• Water 25 grams
• Often smoke (but Jiakebujia) 5 grams

Tips

Cultured of steamed stuffed bun is a modelling actually, plait should want Qi Cai more is an eligible steamed stuffed bun, of course this is need exercise, what tell here is barmy means, we what division of all Chinese style noodle use is zymotechnics, had kneaded direct bag to make namely, shape first namely fermenting, ability of such steamed stuffed bun have the most good-looking model, a lot of friends are surface of evaporate good steamed stuffed bun very deadlocked or hole hole is dug those who dig, ferment 2 times pose this problem easily, ferment still save time, it is good to knead good bread, this kind of weather, half hour can have waked, go spending barmy time twice why? Still have saying next evaporate steamed stuffed bun, a lot of friends say to want the boiler on cold water, I am in reiterate below, of evaporate is water after leaving, make in evaporate, enough ammunition flourishing enrages 10 minutes, (unless the steamed stuffed bun of your bag is super big) the time long steamed stuffed bun of evaporate also can collapse and craze, want the issue that covering cap boil in a covered pot over a slow fire a few minutes about the otherwise after evaporate is good, I want to cite a case only, everybody eats steamed stuffed bun outside, have is outside seeing, bedclothes of face steamed stuffed bun worn of cap stew steamed stuffed bun? The face should be kneaded well only, won’t collapse absolutely. PS: The opinion of the everybody that I listen to adds soy, it is to be able to add what can not add, somebody likes the smell with original flesh, need not add, somebody likes dark reddish brown, can add soy, the jubilation that treats him everybody, the word that often takes can add 10 grams, but corresponding salt is about to reduce a few grams, everybody has an opinion to be carried, I write this cookbook the first times, it is to may have a consideration not the place of week. Everybody has an opinion to say, I can absorb. My small letter is Dacaifei1234. The welcome was added communicate

Directions

1. Mix the meat stuffing that make delicacy. with filling flesh Mei Fang enters vessel inside, join salt, pepper, candy and gourmet powder press agitate of a direction, next, gradually mix into enters green ginger juice and water agitate, wait for the flesh rotten mix energetically, put freezer cold storage to meet, had better accomplish wrap steamed stuffed bun today, mixing today defect heart.
2. Modulation dough. Surround flour into nest shape, (the friend that does not like to be put on the desktop to operate also can be put in the basin to operate) will yeasty, bubble is hit, candy is joined, divide cold water next second in pouring flour, move pink of noodles served with soy sauce with the right hand, tone becomes “ of ” snowflake shape, continueing to add water, knead softer dough. Build good dough with wet cloth, wake 5-10 minute. The face must be kneaded fully.
3. Roll skin, the bag holds figuration. Pick dough 30-40 to capture heavy area base, become skin of steamed stuffed bun with roll of both hands bastinado, the bag enters fresh chopped meat, plait wraps steamed stuffed bun, the basic skill that this one pace is about to rely on him everybody, also can learn partly temporarily won’t.
4. Ripe make. the pork that has included Bao Fang enters steam box inside, the local Tang that puts steam box in warmth sends 30 minutes, (this time is about in the winter corresponding lengthen ah, wake of the time with absolutely neither one of steamed stuffed bun ah) after waiting for Tang of steamed stuffed bun to had been sent, put in the evaporate on a pot for steaming food 10 minutes.