Douchebag
By VicentaLakin
I've been learning to do this before, but it doesn't taste good every time I steam it, not only does it taste hard, but there's always something that doesn't make sense. Now that I have learned from the experience of the people of Thailand, and in combination with the fermentation requirements of bread, it seems that I have learned my lesson, and this time I have finally steamed out both loud and soft。
Recipe Recommendations
- ordinary flour 500G
- bean dregs 180G
- water appropriate amount
- salt 3g
- sugar 10g
- yeast 6.5g
- corn oil 10g
Steps for Douchebag
1
So the raw materials were placed in the bread drums and a face program was opened。
2
Squeeze to smooth noodles。
3
Covered with protective film, without electricity, natural fermentation twice the size (about an hour in the summer)。
4
take out the exhaust, split into 60 g small agent, and hold it for 10 minutes。
5
Rounds all the noodles and drops them in the hot water steamer (in the winter when the steam boiler is released) to allow for secondary fermentation. Two fermentation times twice as big (about half a summer)。
6
Open the gas, steam the fire up to the top, and then steam the fire for about 10 minutes. When the fire closes, don't excavate immediately, wait three or four minutes to unmask, and be careful not to drop the steam water on your head。
7
Put the buns down on a clean table, remove the mats, hang them cold。