Venison Bun
by Yu r
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Mix flour and Angel's yeast powder evenly.
2. Use warm water to form a dough of moderate hardness, cover with plastic wrap and ferment for 8 hours.
3. Knead the dough and make 10 small doses.
4. Stir the venison into stuffing, add chopped green onion, ginger, pepper, seafood light soy sauce, chicken essence, salt and boiling oil, add a little warm water and stir in one direction with chopsticks until it is strong, then rub the radish into silk and boil it in water. Grab the water and cut a few knives into the minced meat and mix well in the same direction.
5. Roll the dough into a dough, wrap it in the meat, and put it in a cage.
6. Medium heat for 15 minutes, change to low heat for 5 minutes.
7. Just remove and install the plate.
