The whole wheat bun

The supermarkets have a variety of flour types that can't be seen, and they don't know what to choose, so let's find out first, how to choose the flour and how to use it: first, how to choose the flour, the self-made powder: by definition, a flour that can warm water and the surface without adding dry yeasts, and wake up to two times the size of the flour. 2 dumpling powder: This flour is more suitable for pasta, dumpling skin, mudskin, pie skin etc. This flour mouth is strong, it's uncooked, it's stretching better, and it's not easily broken. dumpling powder is not suitable for steaming buns and buns. 3 Rich powder: Rich flour is more sophisticated, has a high level of pasta and a low amount of impurities, which may be considered to be high flour. Rich powder with a proper fermentation is also evaporated. Common powder: common powder is thicker, known as low-banded flour. It's good for buns and buns. Standard powder: Standard powder is in between. Standard flour can be made of pasta. Wheat powder: Usually used to make buns, buns, noodles, Chinese snacks, etc. are good choices. 7. Whole wheat flour: The whole wheat flour is called whole wheat flour when it is grinding, only crushed and not subjected to a gill removal program. It is the whole wheat that contains all the flour and embryos. Whole wheat flour can also be used to steam buns. Several of the above flours, with the exception of spontaneous powders, do not require yeasts, and several of the flour varnishes require yeasts. 2. How yeasts use yeasts that are available in ordinary supermarkets. The yeasts need a proper amount of hot water to melt fully and then rub them in flour. The melted yeast water should be between 35 and 38 degrees, and the water temperature would burn the yeast to death. The average family is comfortable with warm and warm hands. 3. The proportion of yeast and flour is 1 per cent of flour and 5 grams of flour, and so on. 10 grams of yeast with a little 38 degrees of water to open and put in two pounds. 4. The awakening time shall be determined by room temperature. In the summer, the noodles will be awakened in about an hour, approximately 2 hours at room temperature 278 degrees and 3-4 hours at room temperature 178 degrees. Noodles are to be placed in the noodle basin, covered with a lid, otherwise the noodle skin will dry up. If room temperature is low and there is an oven, it can be fermented directly in the oven. It's enough when it wakes up to twice the size, and if it wakes up, it smells sour, but it doesn't affect consumption. It doesn't smell sour, but it tastes a little worse. 5. It will take about five minutes to wipe the face for the first time, until it is smooth. The noodles are awake, and a proper amount of flour is sprayed on the panel and rubbed again for three to five minutes. It is then plasticized, made up of little bunheads, which, after they have been rubbed, do not evaporate immediately and need to wake up again for about 15 minutes or so. In 15 minutes it will be obvious that the buns have grown. VI. Timing and techniques of the steamer 25-30 minutes. A proper amount of cold water is put in the pot, a tatter is brushed with a proper amount of vegetable oil, and a bun is placed on a steam cage, leaving a gap in the middle, because in the tatter, the tatter is larger. When the fire broke, it was seen with a thick white fog, which continued for 78 minutes and then became evaporated for 167 minutes. It is very important not to open the lid immediately after the fire has shut down. Open the lid three minutes after the fire is shut. If you open the lid immediately after the fire, you'll see the tumbler skin collapses. The three-minute plan is to keep the buns in the pot slowly in the heat for a second. I'd like you to see more clearly how you've sorted out so much steam. If you've got these things, you're going to steam the buns and buns。