a bag is about 21 ~ 31g, and some bags reach more than 51g, so this situation really depends on the situation. Let's take a look at the method of making a bun.

ingredients

ingredients: pork, celery, cooking oil

accessories: onion, ginger and garlic

method

flour

accessories: yeast, water

making process:

using warm water (fingers in water feel warm and not scalding).

People who make pasta carefully will be very clean, but I am lazy. Besides, not only does the noodle bowl not affect the quality of the dough, so I will stop kneading it into dough. If your hands are not enough, you can wash them. Cover the basin with a plate or plastic wrap, and leave it at this temperature for 1-1.5 hours at room temperature. Use the time to prepare stuffing.

Add half a spoonful of salt, one spoonful of soy sauce and one spoonful of soy sauce to the pork stuffing and beat it in the same direction. After feeling strong, add a little water to continue beating. After adding water several times, you can feel that the pork stuffing is tender and strong.

Wash the onion, ginger and garlic, and cut the celery without removing leaves. Wash and cut the celery into pieces. Add the onion, ginger, garlic and celery into the minced pork, add a proper amount of salt, chicken essence, soy sauce and soy sauce, and add 2 tablespoons of cooking oil. Beat evenly in the original direction. After the stuffing is mixed, it can be put in the refrigerator for refrigeration, which is conducive to the full combination of water and meat in the stuffing for 1 hours.