500 grams of gluten flour

Yeast 4 grams

Water 230 grams or so

Sugar 8 grams

Baking powder 2 grams

Corn oil 15 grams

Meat buns (the production of Baiji Buns)

① first in the pot to add the flour, shaving a small nest into the yeast with warm water ( The dough must have a glossy surface, so you can make sure it's not too heavy!

The picture above is the fermented dough, finger press down, slowly rebound on it, not like hair bread! Remember! (Room temperature 25 degrees half hair on the line, when it is cold to extend the fermentation time)

The next dose, 70 grams or so, eleven buns, cut the face of the dose of the face of the small holes is the best, every dose of the face of the hand kneaded once again, steamed buns to be delicious, the face must be kneaded well kneaded through.

Roll the kneaded dough into a spindle shape with a thin end and a thick center.

The kneaded strip rolled into a sheet, (here to beat the bread masters also throw out the noodle quite a long, rolling pin knocking on the snap of the ground) at home only to be rolled out, and rolled up along the way.

After rolling, the smooth roll look. The surface kneaded very glossy

Face head pressed on the bottom picture. This is where the cooked bun will have a mark, what is it for? It's the place where you cut the bun when you cut it!

This is the rolled dough, some cooks do not know why to roll? This is the beauty of the steamed bun, Xi'an people eat steamed bun not only clip meat,

but also clip a variety of vegetables to eat, clip red oil chili to eat, and nothing to clip, so eat, some on the mouth to bite, and some torn layers to eat, this layer is rolled out.

Rolled into a 6-millimeter-thick circle, not too thin, to give the bun a growing thickness, (hit the bun master pay to do 10 millimeters thick). Shaping, with a hand pinch the pastry turn around, thick place pinch thin, hands to the cake together, try to round a little bit, good-looking well!

(room temperature is low, rolled out the cake embryo to wake up for a while) into a hot pan, do not add oil! Low heat, both sides of the pattern (about 1 minute or so)

Put in the middle of the oven, upper and lower heat 170 degrees ~ 200 degrees, bake 5 minutes ~ 10 minutes, depending on the temperature of the oven la just slightly bulging, if it is like a drum, it must be the top of which is not done

Out of the oven, knock a little bit, bang bang! The good bun is beautifully patterned, flat, and round!

Blanching!

Seasoning: allspice, star anise, grass nuts, peppercorns, fennel, ginger, cinnamon, grass buckle, Angelica dahurica, dried chili peppers. The amount of reference to the picture it!

50 grams of yellow wine, a spoonful of soy sauce, a spoonful of soy sauce or red soy sauce.

Ginger 20 grams + 10 grams of rock sugar + 30 grams of green onions

Herbal seasoning with a sand cloth, plus yellow wine + soy sauce + soy sauce, into the meat did not exceed the water, high heat boil, small fire slowly simmer for 1 1 2 hours.

The soup is thick take out the seasoning packet and ginger and onion, add salt 5 grams, and then stew ten minutes off the fire, cover the lid of the pot to simmer thirty hours, you can enjoy.

Chopped meat, sandwich, pour some soup, ah ooh a bite, how the world is so beautiful ah!