Wheat flour 500g water 240g old fermented noodles 50g minced meat 400g mushrooms 50g gold hooks 50g magnolia slices 50g?

condiments

Lard 150g salt 1g soda 4g soy sauce 15g cooking wine 10g pepper1g.

step

1. Old yeast? Shimizu? Flour, mixed and kneaded into a smooth dough

2. It takes about four or five hours to ferment to the inner hive in winter.

3. When the dough is sour, add soda (or alkaline noodles). The amount of alkaline noodles and soda should be put according to the fermentation degree of the dough, which is not so absolute.

4. For crispy noodles, just use oil and flour, and never add water.

I don't like too much oil, so it's a little less than formula oil and less sticky. According to the recipe, crispy noodles are very sticky.

My family is very small, so I will reduce the amount of a meal in proportion. It's a whim to eat crispy buns. Now I want to make some crispy buns, and the quantity is smaller. All the other flour is wrapped in ordinary buns.

7. Roll the dough well

8. Wrap a crisp dough and try not to let air in, otherwise the dough will break easily, the oil will be crisp, the buns will not look good and it will not be easy to seal.

9. Wrap it into a ball. Like Bao jiaozi, I wrapped it into an oval.

10. It's easier for me to roll it into an oval.

1 1. Wrap it up.

12. Roll and continue to roll into an ellipse.

13. "Second time"

14. Roll it up like a quilt and stack it into a pier.

15. Because the dough is crisp, steamed buns are better shaped in winter, and because I always insist on thin skin and big stuffing, steamed buns are often deformed because of too much stuffing, which is too real.

16. Steamed, not so broken this time, hehe.

17. I broke one at random, and it looks ok. The leather wall is very thin.

skill

If you don't pay attention to relaxing the wrapped buns before steaming, you must steam them in cold water, which is tender and the dough is ideal.