Milk-flavored Radish Shredded Pork Buns
1.
Use 30 degrees warm water to make milk powder, add 5 grams of yeast, weigh 1 jin of flour, and make noodles. (Today the temperature is 30 degrees, get up early in the morning to make the dough, put it on the balcony to dry for an hour, and let it sit until the dough has doubled its size.)
2.
Prepare the foreleg sandwich meat, mince it with a meat grinder; chop the green onion; mince the ginger and soak in water; peel the Taihu white radish, rub into filaments, boil the water, blanch it for 2 minutes, put it in water, and squeeze dry; Stuffing ~ Put all the ingredients in a large bowl, add light soy sauce, cooking wine, various oils, and thirteen spices in turn, mix well and set aside.
3.
Make a preparation and roll out the dough thinly.
4.
The buns must be kept well.
Tips:
1 The selected sandwich meat must be fat and thin; 2 When mixing the noodles, use the prepared milk powder to make the noodles soft and sweet; 3 Roll the dough thinly and steam it deliciously; 4 doses of size, after experiments, according to It depends on the individual.
