Chinese Food
Meat floss bun
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Cooking ingredients
Cooking Steps
Step1:In addition to butter, put the wet material in the bottom and the dry material in the top into the bread barrel. Knead the dough to form a dough and then put the butter (after oil mode) to start the kneading fermentation process.
Step2:Take out the dough, knead it and exhaust. Let it stand at room temperature for 10 minutes to twice the size. Dip your finger in the flour and press it down without shrinking.
Step3:Take the right amount of floss and salad dressing.
Step4:Mix well.
Step5:Cut into 50g aliquots.
Step6:Knead and cover with gauze and let stand for 10 minutes.
Step7:Knead the dough into a flat shape, and pack in some meat stuffing.
Step8:Close the dough with tiger mouth.
Step9:Round.
Step10:Cover with gauze and let stand for 10 minutes to ferment again.
Step11:Double the size and brush with egg white.
Step12:Preheat the oven. Bake in the middle layer at 170 ℃ for 30 minutes.
Step13:When you smell it, you can come out. This dish is baked at 150 ℃ for 25 minutes according to the original recipe. It's not so colored.
Step14:Turn up the temperature of the second plate. The color will be more beautiful.
Step15:Drawing effect.
Step16:It's soft. It's very salty and fragrant.
Step17:Set the picture.
Step18:Picture 2.
Step19:With passion fruit yoghurt. It's delicious and nutritious for breakfast.
Cooking tips:1. The flour of the original formula is 200g (my formula is twice her calculation). It's too soft. Maybe it's because I used two eggs (the size of the eggs will affect the dry humidity of the dough). It's not sticky until it's about 450g. So my formula is 450g. 2. In summer, the temperature is high (especially these days). So it is OK to ferment at room temperature. There is no need to ferment in the oven. There are skills in making delicious dishes.
