The parchment approach
By VicentaLakin
The buns consist of two parts: skin and platinum, which require attention to two issues: the activation of yeasts and the application of a package improvement agent, the main component of which is starch enzymes, which can hydrolyte ash into single sugar, provide a rich source of sugar for yeasts, and allow yeasts to fully ferment gas, which can easily evaporate white and soft packages
Recipe Recommendations
- flour 5kg
- dry yeast 50 grams
- Haiweili steamed stuffed bun improver 10 grams
- water
Steps for The parchment approach
1
Measuring Flour
2
Scale yeast
3
We're talking about the Heweli Packer
4
It is dissolved in warm water with yeast。
5
It is often dry yeasts that are commonly used in the process, and the method used by individual pack processors, because they do not know the characteristics of the dry yeasts, to disperse the yeast directly into the flour, does not work very well. The correct method is that the yeasts should be activated before they are used, so that their activity can be fully restored, i.e., the yeast is dissolved for a few minutes with warm water at 30-35°C (in case of non-hot hands)。
6
For domestic evaporation packages, due to their small volume, the full and surface water can be used to dissolve yeasts and seaweed packs, while for the bagrooms, and for large surfaces, appropriate water-activated yeasts and seaweed buns can be used。
7
And noodles
8
fermentation is enough