Milk barley rolls
By VicentaLakin
Pasta may be common to me born in the north, and eat most. But when I was at home, I'd never steamed a bun alone, at most when my mom was steaming. That's all. Maybe some friends don't believe it, but it's true, and the real steam is 11 years on the food web, and making pasta is the easiest and best thing for me to do, and it won't fail. I've chosen one-time fermentation, if it's too late, and you can choose one-time fermentation to steam the ferment, as long as the fermentation is in place, with the same noise, and I usually use it once in the summer, and in the winter it's a second fermentation. But it's already afternoon, and if we're going to ferment twice, we'll have to wait till the big night, so we've chosen to ferment once, so let's see if this roll is good
Recipe Recommendations
- milk fragrance
- steamed
- several hours
- ordinary
Steps for Milk barley rolls
1
The milk is poured into the barrel of the baker
2
Put flour in
3
Put it in cereal
4
Dig a pit in the middle of the cereal, put it in the yeast, and put a little salt in the corner
5
Cover the yeast with cereals and put the bread buckets on the toaster
6
(b) Cover the lid, connect the power, select and paste, and release 10 grams of corn oil into the face when five minutes remain
7
When the noodles are modulated, they are smoothed out and the film is protected for 15 minutes
8
(a) When the hairy face is plattered, it grows into a square face with a little water on the surface
9
From the bottom to the top, slashed with a knife into a bun of appropriate size
10
(a) Put it in a wet-clothed cage, in a steam pan, in a hot water, and put it in a steam pan, fermenting for 30 - 40 minutes
11
When awakened, the fire was turned into fire, the fire evaporated for 20 minutes, and after the fire was shut down for 5 minutes, it was ready to be eaten。