Sixty-five-degree soups of super-soft buns
By VicentaLakin
I used 65 degrees of soup to make bread, and there's so much left, and all of a sudden I wanted to make buns, and I didn't know it was super soft. Let go of me。
Recipe Recommendations
- flour 600 grams
- water 260 grams
- yeast 6 grams
- soup seed 80 grams
- sugar 1 scoop
- high powder 20 grams
Steps for Sixty-five-degree soups of super-soft buns
1
Producing soup varieties: 100 grams of water and 20 grams of high powder。
2
It is better to keep the soup frozen overnight without heating the thermometer to the point where it is thickened。
3
It's twice as big to add all the buns to the bakery and the noodles。
4
The average is divided into 10。
5
The steaming pot wakes up for about 15 minutes, 25 minutes。
6
Very soft。