Baked Buns with Garlic and Meat Stuffing
by Not being a fairy for many years
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Put yeast in warm water and stir until melted.
2. Put the flour.
3. Knead into dough.
4. Cover the food bag and leave it in a warm place to ferment.
5. Fermented dough.
6. Open the bag and sprinkle dry flour.
7. Take it out of the basin.
8. Knead into a smooth dough.
9. Rub long strips.
10. Roll into dough.
11. Brush meat oil.
12. Stretch it with your hands.
13. Roll up.
14. Then roll it up like this.
15. Put it in the basin.
16. Cover the bag and proof it a second time.
17. All the agents are ready, and the ones that look flat and big are good for waking up.
18. When the dough is soothed, adjust the filling. Garlic seedlings grown by yourself.
19. Cut it out.
20. Wash and set aside.
21. Take the minced meat.
22. There is only fat left in the braised pork.
23. Take a few pieces.
24. Chop into the end.
25. Put the minced meat and add salt.
26. Put chicken essence.
27. Put peanut oil.
28. Release light soy sauce.
29. Stir well.
30. Take garlic sprouts.
31. Mince.
32. Put in the minced meat.
33. Stir well.
34. Wake up the dough to roll out a round cake.
35. Baozi.
36. Put greased paper on the baking tray.
37. Put the wrapped buns in the baking dish.
38. Put it in the oven.
39. Ferment at 37°C for 15 minutes.
40. Then top the tube and bake at 180 degrees for 15 minutes.
41. Beat an egg in a bowl and stir with an oil brush.
42. Baked buns for the first time.
43. Brush oil and egg liquid.
44. Put in the oven again.
45. Top the tube and bake at 190 degrees for 10 minutes.
46. The buns that have been baked the second time are brushed with oil and egg mixture again.
47. The last time, 220 degrees for 5 minutes.
48. Baked buns.
49. Finished product.
50. Finished product.
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