Crystal bun
By VicentaLakin
The bun is our traditional breakfast food, and the bun is made up of two parts of the skin and the platinum, in which it is made so badly that it directly affects its taste. Full-sized, white-skinned and soft-sniffed buns are very popular with clients, and to be prepared, they need to be combined with special powdered powdered with seaweed buns。
Recipe Recommendations
- medium-gluten flour 1KG
- Haiweili steamed buns baking powder 20g
- yeast 8g
- water 550g
Steps for Crystal bun
1
First known as flour to calculate the amount of material used
2
The use of non-aluminium powder is 1-2% (in flour) and normal usage is 1.5%, depending on the circumstances and temperature. 1) At high summer temperatures, 1 - 1.5 per cent is used. The normal use during the summer is 1.5 per cent, with a lower use of 1.3 per cent if the hair is too fast. 2. When winter temperatures are low, usage is generally 1.5 to 2 per cent, with maximum use available。
3
The yeast should be dissolved with warm water (30-40 degrees) and placed for a few minutes to allow the yeast to fully activate, which would have a better effect。
4
Puff the buns with powder
5
Appropriately blended evenly; as pollen functions as a combination of acid and water and a certain temperature reacts, the buns are mixed with flour before water and flour is added to the surface and are not directly soluble in water。
6
With yeast
7
And noodles
8
And noodles合成表面光滑的面团
9
The best conditions for fermentation are: a temperature of 33-35°C; humidity of 75-85%; and fermentation of 30-40 minutes, with the actual fermentation of the face as long as the temperature is maintained。
10
When they're ready, they're about one times larger than the size of the original ones
11
It's inside
12
Once the noodles are ready, you can rub them
13
Size appropriate
14
Skin
15
Packet. Packed buns better be in the air for 10 minutes
16
Vapour
17
Steam buns are easy to evaporate when they're powdered with non-aluminium bubbles