梅乾菜肉包 Steamed Pork Bun with Preserved Vegetable 【中式點心】 一次發酵，機器壓麵，講解如何判斷發酵完成 ✅

Recipe
梅乾菜肉包
Steamed pork bun with salted dried mustard cabbage.
Amount：10個

麵皮 Dough
➡️中筋麵粉 all purpose flour 400g
➡️即發乾酵母 instant dry yeast 4g
➡️糖 sugar 20g
➡️牛奶 milk 265g-275g
➡️油 vegetables oil 1T
內餡 stuffing
➡️豬絞肉 ground pork 300g
➡️鹽 salt 1/2t
➡️梅乾菜燉肉 braised steaky pork with salted dried mustard cabbage 150g
➡️雞高湯 chicken broth 2T
➡️醬油 soy sauce 1/2T
➡️糖sugar 1/2T
➡️油 vegetable oil 1/2T
➡️麻油 sesame oil 1/2T

🥢梅乾菜燉肉做法
https://youtu.be/NjcoYyk70lI
🧂Cooking :
https://www.youtube.com/playlist?list=PLL10xU6pMZFDztrSCQHUcmHFnHRgpTTiC

🍞Baking:
https://www.youtube.com/playlist?list=PLL10xU6pMZFAUuRUZaAm0_EeC-

Видео 梅乾菜肉包 Steamed Pork Bun with Preserved Vegetable 【中式點心】 一次發酵，機器壓麵，講解如何判斷發酵完成 ✅ канала Ann’s Kitchen 在加在家