\u0026 nbsp; 3 pictures
\”After sending a willow leaf bag, Many friends are very interested in the pinch of the willow bag. Today I will post the process chart of the willow leaf pinch and the decoction bag I tried last time. \”
The details of the ingredients ingredients
Frying craft [ 123]
- Ordinary difficulty
- The practice of decoction willow leaf bag
- Pork chopped into minced meat, add salt, soy sauce, raw powder, pepper noodles and mix well, cut into small grains and carrots together, inverted Stir in minced pork.
Reincarnation pinch the folding son.
After closing the mouth
Put some oil in the pot, after heatingAfter the bottom is a bit hard, pour the flour water (1/3 of the buns), increase the fire slightly, and then close the pot for about 10 minutes until the water is dry.
Tips1) Use boiling water to glycog, wait for the water to cool to about 35 degrees, put the yeast into the water, and then pour it again.In the flour, the dough can be sent faster.
2) After turning off the fire, you should simmer for another 3 minutes to open the lid to make the dough fuller without shrinking.
Take a large pot, mix the flour, mix with the yeast, and knead it into a smooth and non -sticky hand. Put the dough, then put it in the basin, cover the lid or plastic wrap, static for 1 hour, and ferment to 1.5-2 times large.
Send the dough again, rub it into a non -sticky dough again, divide into several small pieces, each piece, each piece After rubbing the round, roll it into a thin round skin on the middle thick side.
Take a piece of meat in the middle of the skin, fold the dough, and pinch the right end tightly.
Push the inner dough to the right to the first fold.
Then push the dough in the back to the right to the second fold.
3) Use thin flour water instead of water. The bottom of the fried buns will have a layer of thin crispy ice flowers, and the ratio of flour and water will be 1:10.