The way of buns

By VicentaLakin

The way of buns
The bread is made up of two parts of the skin and the pate, in which the skin is made with a direct influence on its appearance and taste. Be careful with the choice of flour, the fermentation and fermentation of yeasts, and the use of buns。

Recipe Recommendations

  • flour 1 kg
  • water
  • Haiweili steamed buns baking powder 15-20 grams
  • yeast 8 grams

Steps for The way of buns

  • Make The way of buns step 0
    1
    First, to measure flour
  • Make The way of buns step 1
    2
    Scale yeast
  • Make The way of buns step 2
    3
    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。
  • Make The way of buns step 3
    4
    First, the buns are powdered with aluminum-free bubble and then added to the yeast, water-synthetic and smooth noodles。
  • Make The way of buns step 4
    5
    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。
  • Make The way of buns step 5
    6
    When it's ready, it's about one times larger than the size of the original one and has a beehive inside. When the noodles are ready, they can be sprouted into strips, scalded to the right size and then skin。
  • Make The way of buns step 6
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    Package
  • Make The way of buns step 7
    8
    Up the cage steamed

    • The way of buns Make Tips

    I. How to activate yeast: First, dissolve the dry yeast in warm water (35-40°C), let it sit for 10 minutes before mixing the dough, which will result in better fermentation. II. Fermentation time and how to judge: The fermentation time for steamed buns is generally about 1 hour, but it varies depending on the temperature and amount of yeast used. Therefore, it is best to determine if the dough is ready by looking at its state. III. How to judge if the dough is ready: The fermented dough should be at least double the original volume, and the interior should have a honeycomb texture.

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