WHAT YOU NEED

Ingredients

Warm water 180 grams
3/4 of a tablespoon of yeast
3/4 teaspoon of salt
170 grams of butter
550 grams of wheat flour
60 grams of honey
Four eggs.
A whole egg. A whole egg.
Meat in moderation
as you wish.

How TO MADE Packaged meatballs

Steps 1 to 4

1. Today we refer to the Texas farmer's recipe for five minutes of unmixed bread (180 grams of warm water, 3/4 of a tablespoon of yeast, 3/4 of a tablespoon of salt, 60 grams of honey, 550 grams of wheat flour, 170 grams of butter, plus 4 eggs), combining the ingredients at hand, to make a big pile of bread, crispy skin on the outside, soft on the inside, pine meat filling!

2. I first break four eggs, add 60 grams of honey, stir evenly, and add three-quarters of a tablespoon of salt.

3. Add three-quarters of a tablespoon of yeast to 180 ml of warm water and let stand for a few minutes.

4. Melt 170 grams of butter and cool it until it's not hot

5. Mix the top three together.

6. Add 550-600 grams of medium-strength flour

7. Pour the flour in and stir evenly.

8. Fermented at room temperature for two hours

9. Then put it in the refrigerator, and after three hours, you can use it anytime.

10. The next day, take out the dough, remember how much to knead, don't knead.

11. Carefully knead the dough, turn it to room temperature for half an hour to restore the temperature, and then you can do whatever you want.

12. It's said that stone and steam would be very good, but I didn't cook it directly, I poured a bowl of water into the oven.

13. After half an hour at room temperature to restore the temperature of the dough, it can be divided into doses of approximately the same size, kneaded, wrapped in meatloaf, packed in plates, and finally fermented for 30-60 minutes, depending on the season and temperature.

14. Finally preheated at 190°C, baked for 25-30 minutes, on or off fire.

15.