White buns
By VicentaLakin
White buns are the staple food of the northerners, with three meals per day, and how to evaporate a moist bowl of white, fat, fat buns is the key, in addition to capturing the moisture and yeasts。
Recipe Recommendations
- medium-gluten flour 1000 grams
- qingshui 500 grams
- Low sugar tolerant dry yeast 8 grams
Steps for White buns
1
A small amount of clean water is contained in the basin, and the amount of water is contained in the formulation, soaked in the yeast
2
Put flour in and add the remaining water
3
It's gonna be more handy at first
4
(b) fermentation in warm places, with a nice, smooth, clean face
5
The winter fermentation time is a little, about two hours, and the noodles are almost full
6
Take a look at the noodles. They're like big hives
7
Take out the dough on the board, spread the powder, rub it hard, it's just beginning
8
Scratch the face to smooth and continue to rub
9
It's soft enough to be like the face of the noodle, which is basically empty, which takes 15 minutes to wipe
10
(a) To divide the noodles into 10 pieces, covering the film with drying
11
(a) Take a noodle and rub it in circles
12
If the noodles feel softer, they can be blended into a proper amount of dry powder, so that they can be gravitated to the full integration
13
(b) Scratch to a very smooth state and gradually start rounding
14
It's like that
15
(b) Rounding and lifting with both hands on the lower part of the dough
16
(a) Under the noodles, maize skins to be placed in the steaming pan; lastly, 20-30 minutes awake (a little in winter)
17
When the noodles wake up, they start to swell and lighten; at this point, cold water comes on the pot, the fire starts, and the steam goes on for 15 minutes
18
(b) When the fire is shut down, the cover should be opened immediately, and no drops should be made on the head of the pot cover, which is already dripping
19
Steamed buns were picked up on the covers and cooled and covered with gauze。
20
When the buns are completely cooled, cut open, very secret。