Sand buns
By VicentaLakin
How do we make the surface smooth, soft buns and buns inside? I'll tell you today, step by step, you'll make it! It's good to change the material according to what you like, or make it into a white bun
Recipe Recommendations
- ordinary flour
- qingshui 150g
- sugar
- yeast powder 3g
- salted egg yolk of 4
- milk appropriate amount
- powdered sugar 40g
- milk powder 20g
- butter 60g
- milk fragrance
- steamed
- several hours
- ordinary
Steps for Sand buns
1
(B) ALL MATERIALS REQUIRED FOR THE PREPARATION OF THE MATERIAL (B)
2
Steaming pots on salted egg yolk (approximately 15-20 minutes) and then crushing while it's hot
3
Butter cuttin is placed in the container
4
Sugar powder and powdered milk in yolk
5
Added to melted butter, it continues to mix up to its full absorption. It is possible here to decide whether to add milk based on the density of the yolk paste
6
The final density is probably similar to that in the figure, which flows smoothly. Cover it and freeze it in the freezer room
7
(b) early decomposition of yeast in 150 g clean water, with a few minutes of sequestering
8
FLOUR (A) AND FINE SUGAR (A) ARE PLACED IN CONTAINERS, EVENLY MIXED
9
The yeast is slowly added to the mix of flour and sugar, and the mix is even to dry powder
10
(b) Covering the lid or protective membranes in warm and wet areas and fermenting for 30 minutes (around 20 degrees of room temperature)
11
When waiting for fermentation, the internal cavity will be removed from the completely frozen hard
12
separated into small groups, each of which weighs approximately 20 g, rounded up and continues to freeze. (a) take it out before it is packaged
13
A fermented pasta that smells of acid and has many little bubbles on its surface
14
Torn off the surface and saw a fine and even beehive tissue, and fermented noodles were made
15
THE FLOUR IN C IS ADDED TO THE FERMENTED PASTA, WHICH IS SLASHED WITH A RAZOR TO THE STATE OF THE BASIC DRY POWDER, AND IS COVERED IN A SMOOTH PASTA
16
Covered with film protection, static 5-10 minutes (room temperature around 20 degrees)
17
at the end of the period, the dough is split into a symmetrically large, each of which weighs about 40 g
18
(b) Taking a small noodle, flattening it with the palm of its hand, pulling it slightly or stomping it with a cane to make a thin circle skin around it in the middle
19
(b) Placing of the material in the middle of the skin
20
Full packaging of the material with skin
21
Tightening the mouth
22
Put it on the table and roll a little
23
(a) Vapours of oil paper or gauze placed on the gasket; and a lid on the pan, with 20 minutes of silent hair, with a slightly larger volume of buns
24
After the blast, the fire broke out and then the fire continued for 15 minutes. (a) The fire will be shut down for three minutes, without disclosure of the futurity, and then the boiler will be slowly lifted
25
It's a little cold before you can eat it。