# 厨房必备神器 # Use Yami’s White Bear flour to make the rich and oily sauced pork buns that are so delicious! !
I am really craving for these little oil-soaked buns! ! !
If you can’t eat it, make it yourself! So delicious that I surprised myself
When the fillings are fried, it smells so delicious that I want to eat it directly! !
Who doesn’t like thin-skinned and oil-soaked buns? !
And the choice of flour is also crucial! !
I used to use all purpose flour from Laowai Supermarket.
This time, the buns made with White Bear skin taste even better!
Baibai is fat! It’s really delicious! !
✅Meat Sauce Preparation:
- Minced pork 650g
- One spoonful of soybean paste
- One spoonful of Pixian Doubanjiang
- Very fresh flavor 30g
- Oyster sauce 20g
- Dark soy sauce 5g
- white pepper 1g
- Sugar 6g
- Appropriate amount of chopped green onion and minced garlic
✅Preparation of bun skin:
- All-purpose flour 500g
- Sugar 10g
- Yeast 4g
- 1 tablespoon lard (can be omitted)
- 270g water
Please see the picture for more details on how to do it!
Lard is added to make the dough look whiter and smoother!
The meat filling will have a strong flavor! And the oil is relatively large!
This is the key to oil immersion! ! But it’s really delicious! !
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# 厨房必备神器 # 用亚米的白熊面粉用来做富得流油的酱肉包好吃到炸裂!!
我实在好馋这种油浸的小包子!!!
吃不到那就自己动手!好吃到惊艳到了自己
在炒馅料的时候就香到我想直接吃了!!
皮薄又浸油的包子谁会不喜欢呀!!
而且面粉的选择也很关键!!
之前都是用老外超市的all purpose flour
这次换成白熊做出来的包子皮口感更好!
白白胖胖的!真的好吃太多了!!
✅肉酱准备:
- 猪肉末 650g
- 黄豆酱 一勺
- 郫县豆瓣酱 一勺
- 味极鲜 30g
- 蚝油 20g
- 老抽 5g
- 白胡椒粉 1g
- 白糖 6g
- 葱花蒜末 适量
✅包子皮准备:
- 中筋面粉 500g
- 白糖 10g
- 酵母 4g
- 猪油 一勺(可以省略)
- 清水 270g
具体做法请看图片会更详细一点!
加猪油是为了让面皮看起来更雪白光滑!
肉馅的味道会偏重!而且油比较大!
这是油浸的关键!!但是真的很好吃!!
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