[Slow cooking] Rice is expensive, so let's eat wheat flour. How about meat buns? [Meat buns] скачать в хорошем качестве

[Slow cooking] Rice is expensive, so let's eat wheat flour. How about meat buns? [Meat buns]

Sorry. I was so busy last week that I skipped it. March 31st is the busiest day for the industry that deals with car registrations. These are meat buns. Basically, they're meat buns. However, they're a little different from the meat buns that are common in Japan. They're meat buns with only meat and onion, with almost no other ingredients like bamboo shoots or shiitake mushrooms. Rice is expensive these days, so I hope this will help you switch to wheat flour as your staple food...oh, you're not interested? The way to make the skin is almost the same as the 鵒頭 that I explained before. However, this time, baking powder and lard are added. The baking powder helps the dough rise well and prevents the skin from being overwhelmed by the ingredients inside. The lard adds flavor and also improves the gloss of the steamed buns. You can omit either of them. Ingredients 200g all-purpose flour 120cc water 1 tablespoon sugar 10g lard 5g dry yeast 1 teaspoon baking powder 250g minced pork 1/2 onion 1 tablespoon oyster sauce 1 tablespoon soy sauce 1 tablespoon Shaoxing wine 1/4 teaspoon pepper 1/4 teaspoon five-spice powder How to make Heate the water in the microwave for about 30 seconds to a temperature between body temperature and a slightly hot bath. Add the dry yeast and sugar to the warm water, mix well, and leave for a while (about 5 minutes). Add the baking powder, lard, and yeast water made in the previous step to the flour and mix. When the mixture comes together, knead with your hands, and when it becomes a non-sticky lump, leave it for about 5 minutes to allow the moisture to blend. Knead the dough on a countertop to form gluten. Leave to ferment in a warm environment for 30 to 40 minutes. Finely chop the onion. Chop the ginger very finely. You can also grate it. Add the minced meat, oyster sauce, soy sauce, Shaoxing wine, pepper, and five-spice powder to the onion and ginger and mix well. When it is mixed until it becomes slightly sticky, the filling is done. Roll out the fermented dough, cut it into about 8 equal pieces, and roll them into balls. Dust the work surface with flour and roll out the rolled dough. Place the filling on the rolled out dough and wrap it up. Once wrapped, leave it for about 10 minutes for the second fermentation. Once the second fermentation is over, steam in a steamer for about 15 to 20 minutes and it's done. *To be honest, it's fine to wrap it however you like as long as it doesn't come apart while steaming. *If you want to wrap it nicely, all you need to do is practice. I think you'll get the hang of it if you wrap 50 of them. Character images used Yoruichi character image series Background Ambush Project (Niconico Commons) BGM yuki-sama - Gudaguda na kanji (DOVA-SYNDROME) KK-sama - Tsuki no Furu Machi (DOVA-SYNDROME) Parallel Happiness (BGMer) Egao aru uchibo (BGMer) GT-K-sama - Street performer (DOVA-SYNDROME) SE Sound effects lab #Yukkuriryouri #Chinesefood #HongMeiling The little devil ball for "Koakoa News" used at the back door. It's called "Kokoa Ball". It's said to be a dangerous item. We may be at the stage where we should seriously consider eating wheat flour. Even if the stockpile rice is released, it's pointless if the agricultural cooperative is buying most of it after all. I recently bought some Taiwanese rice, but the smell is different. It smells like Indica rice. It's a smell that's a little hard to describe.