Egg and milk knife cut the buns

By VicentaLakin

Egg and milk knife cut the buns
It's not real, it's got a little color in it, and my son likes to eat this light yellow cleavage, and he thinks of eggs and milk, and he doesn't put water on it, and it's good

Recipe Recommendations

Steps for Egg and milk knife cut the buns

  • 1
    All materials are ready for five minutes after the yeast has been dissolved with milk, the rest of the material is evenly mixed and then poured into the milk yeast, evenly mixed, and the fridge is frozen for 10 minutes, so that its moisture is fully dissolved in flour。
  • 2
    The roller machine and the face program are open for 20 minutes, basically fermenting, and I use foam boxes to heat up water, making it fermentable twice as fast as possible。
  • 3
    Take out the noodles, drain out the air, use the pressurizers, but I didn't use the scepter, then grow the noodles, spread a little bit of flour, one third of each side folds in the middle, turn 90 degrees in the middle, turn again in the node, and one third of each side turns in the middle, so I repeat it about ten times, so that the buns can become more hierarchical。
  • 4
    The last time the square grew up, it rolled from the side of the rectangular longer, and then it was glued to it with water, but it was not watered to it, but it was more sticky, divided into 12 equals, cut it down with a facial cutter, and it looked good on both sides。
  • 5
    Each piece is covered with paper, so that the steam pot does not have to be oiled or wet towels, so that it works well, and is then packed in the steam pan, again for a period of 20 to 30 minutes, depending on the increase of about twice。
  • 6
    Cold water turns on the fire, and the lids are wrapped in wet towels to prevent the evaporation from falling, the buns are deformed, the fire turns on the fire, steams for about 18 minutes, and can't open the lids immediately, waiting for three to five minutes to open the lids

    • Recipe Categories

    Recipe recommendation