18-year-old souffle bag
By VicentaLakin
At the beginning of the day, there were only 14 buns, but later, a pastor discovered that 18 buns were more full, more beautiful and more rich, and now the "18" is a tune, slowly 18 buns. It seems to have become a law of custom, and it's always been my favorite, with lots of soufflés on it, with a bite open, with a thick smell of fragrance blowing up in my mouth, with soft skin, with sweetness. That's how I feel about the souffle bag, and that's one of the reasons I love it
Recipe Recommendations
- low-gluten flour 150g
- white granulated sugar
- salt 1/4 teaspoon
- water appropriate amount
- crispy fruit 60g
- salad oil 3 tablespoons
- yeast 2g
- sweetening
- steamed
- several hours
- ordinary
Steps for 18-year-old souffle bag
1
a mixture of yeast, salt and 3g white sugar
2
We'll put water on the table for a few minutes
3
Put yeast in the flour slowly and mix it with it
4
I'm not sure what I'm talking about
5
And formation, just formation. Don't overdo it
6
Cover it with a fermentation film, about 38 degrees in the oven, for an hour, until it ferments 2-2.5 times the original fermentation
7
A baked souffle
8
I'm not sure what I'm talking about
9
Add 1.5 times the white sugar
10
It's a good thing
11
Add salad oil
12
Put a little flour on your finger and press it into the noodle. If you don't fall down or shrink, it means you ferment
13
The air in the noodles
14
It's an equal amount of small matter
15
It's a small circle
16
Put the pie on
17
The buns are 18 in pieces
18
put it on the steam pan, 20min still,
19
it's a fire. it's about 20m
20
It's better when it's hot