Cream
By VicentaLakin
White, fat, fat buns are the staple food of our lives and the favorite of our children, and they are often visible in our breakfast. The method is simple: a little flour, a little yeast, and a little fresh water, which, after full mixing and fermentation, brings with it both nutritious and abdomen. When I was making the white-faced buns, I liked to put some Nestle Eagle milk in it, making them smelling like milk。
Recipe Recommendations
- flour 220 grams
- warm water 100 grams
- Nestle Eagle Mark Condensed Milk 3 tablespoons
- white sugar 10 grams
- yeast 2 grams
- sweetening
- skills
- an hour
- ordinary
Steps for Cream
1
Raw materials: flour, milk refining, yeast, sugar。
2
Take three spoons of Nestlé hawk milk and put it in a small bowl with sugar。
3
Add warm water mixture evenly。
4
Add yeast, still for a moment。
5
Flour pours into a bigger basin。
6
Gradually pour yeast into the flour, while adding tumbled with chopsticks into dry powder。
7
When the noodles are swung into thick, the pig oil is swung into a smooth, delicate tri-shrimp。
8
Cover the lid and ferment the original double。9
The fermented pasta is removed, aired on panels with a small amount of dry powder, rubbing it again into smooth ones, then condensed into tiny long strips, and slashed with a knife to the same size。
10
The cut-off face should be smooth and not see any bubbles。
11
Cutted bunheads are placed on a steam shelf with a thin layer of oil and fermented twice for half an hour. Or it's okay to put a drawer on the steamer
12
In cold-water pots, the fire breaks open and turns into fire evaporation for about five minutes, depending on the size of the buns. (I was fermented with cold water in the pot and then fermented and fired directly.) Steamed buns should not be opened immediately, and continue to suffocate for about three minutes, and when they are opened, do not as much as possible let the lid drop water on them in order to avoid their collapse。