Internal fat is the main acidic substance in compound leavening agent, which can slowly produce carbonic acid gas and can produce cakes with unique flavor.

The ratio of internal fat and baking soda is 2:1,and it can be made into buns by adding it to the flour, which can make the skin of the buns more fluffy. Internal lipid, also called glucose internal lipid, is a multifunctional food additive, which is used as coagulant, stabilizer, souring agent, preservative and preservative in food industry.

Let's take a look at the practice of a bun:

Egg pork vermicelli bag

Preparation: flour, vermicelli, pork belly, eggs, leeks, etc.

Bread and dough:

1, prepare 800g of flour, prepare 450g of warm water, add sugar10g in the water, and add 3g of yeast10g of internal fat.

2. After mixing, slowly pour it into the flour and stir it while pouring, so that the noodles are mixed evenly. If the family has baking powder, you can add a few grams of baking powder, and adding baking powder will make the noodles faster. Put the mixed flour in a warm water pot to speed up the flour proofing, which takes about 30 minutes.

Making stuffed buns:

1, the pork belly is peeled and then cut into granules. The weight of the meat is 250g, or the stall owner can use a meat grinder to grind it.

2. Cool the oil in a hot pan, add diced meat and stir-fry for oil, then add onion and ginger to stir-fry for fragrance, then add 30 grams of sweet noodle sauce and pour it out for later use. Remember not to stir-fry the sauce.

3. Start making vermicelli, add 800g of water directly without washing the pot, then add 250g of sweet potato vermicelli, and then add 30g of vegetable oil. Refueling is to prevent the sticky vermicelli from being made, and it also plays a role in enhancing fragrance.

4. Then season, add soy sauce15g of color, 2g of spiced powder to enhance flavor, and add a proper amount of chicken essence monosodium glutamate to refresh,10g of fresh soy sauce to flavor, and 7g of salt to adjust the salty taste. After cooking for about 5 minutes, you can turn off the fire. After turning off the fire for about 6 minutes, the soup will slowly absorb the water.

5. Pour out the vermicelli and chop it up with a knife for later use. Don't cut it too much when making a bun. In addition, we need to prepare 3 fried eggs and 220g chopped leek.

Mixed stuffing:

The prepared vermicelli is 250g of 815g dry powder, 235g of diced meat, 250g of raw meat, 220g of leek powder, 3 eggs, and finally, add15g sesame oil and mix well.

The following can be wrapped:

Take the noodles out of the basin, then knead the noodles continuously, then knead them into strips, and then squeeze the dough. The size of the dough depends on your own pot. Press the dough and roll it into pieces. The dough should be rolled into thin sides and thick in the middle, so that the wrapped buns are not easy to break. Then you can wrap the buns and steam the wrapped buns.

Package ingredient list

Flour: 800g, warm water 450g, sugar10g, yeast10g.

Stuffing: pork belly 250g, sweet noodle sauce 30g, dry noodles 250g, vermicelli seasoning: salt 7g, soy sauce15g.

2g of spiced powder, proper amount of chicken essence, monosodium glutamate,10g of soy sauce for seasoning, 220g of leek, 3 eggs and sesame oil15g.