Pocket buns
By VicentaLakin
It's the same thing as the usual. It's just that I make it into a pocket, and I think it's cute, and it's more child-friendly, medium-sized, and it's enough every time I eat meat。
Recipe Recommendations
- flour 500 grams
- yeast 6 grams
- qingshui 约250 grams
Steps for Pocket buns
1
Six grams of yeast with a proper temperature to water, and a moment of static。
2
Put 500 grams of flour in a larger vessel。
3
The fermented yeast is added to the flour and, depending on the circumstances, a proper amount of water is added to the water, which is mixed into a stale form with chopsticks。
4
It was followed by hand and a smoother face, covered with a semi-humid kitchen cloth and fermented in warmth。
5
The face was awakened to the original size two times larger and the interior was beehiveed (as graphs) and the finger-stamped flour was pressed under a lump, which, if not condensed, meant that the face was ready。
6
Put the haired pasta flat with your hands, drain the gas from the pasta, and grow the strip。
7
A small-faced agent divided into 35-40 grams per equivalent with a knife。
8
Each face agent is grown into a rounded face with two hand-to-hand internal harvest。
9
The cobblehead lids wake up and shine for 20 minutes, enter the steaming pot, burn the fire, turn the fire down 12 minutes later, and leave the pot five minutes later。
10
For beauty's sakes, we've got plums on each bun with our toothpicks. Yeah
11
The finished chart。