The way of buns

By VicentaLakin

The way of buns
The buns are the more popular traditional pasta, and the evaporated buns tend to be soft in the house, and the buns don't taste well, and the fermented puffs with the non-aluminium bubbles and yeast hairs can easily be evaporated with white and soft buns

Recipe Recommendations

  • flour 1KG
  • Aluminum-free baking powder for steamed buns 15g
  • yeast 8g
  • water 600g

Steps for The way of buns

  • Make The way of buns step 0
    1
    The method of use of puffy powder: The method of use of puffy puffing is simple, starting with the mixing of aluminum-free and dry flour for the seaweed bun, followed by water and yeast and flour。
  • Make The way of buns step 1
    2
    First, to measure flour
  • Make The way of buns step 2
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    Quantities of bundling powder: 1 and the use of non-aluminium-free special powder is 1-2% (in flour) and normal usage is generally 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
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    Scale yeast
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    Let's mix the buns into flour. Medium
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    Then join the yeast, the water and the face
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    And smooth noodles
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    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。
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    The normal pasta is more or less one-fold larger than the size of the original noodle and has an internal beehive。
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    When the noodles are ready, they can be sprouted into strips and scalded to the right size。
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    Skin
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    Package
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    Vapour
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    Steam buns are easy to evaporate when they're powdered with non-aluminium bubbles

    • The way of buns Make Tips

    I. When steaming buns using Haiweili Baozi Baking Powder, the amount of water added to the dough should be appropriately increased; generally, add about 3% more water. II. National standards stipulate that starting from July 1, 2014, the use of aluminum-containing baking powder with alum in buns is prohibited. According to national standards, using aluminum-containing baking powder in buns constitutes an illegal act. It is recommended that bun processors exercise caution when selecting aluminum-containing baking powder to avoid bringing risks to their business operations

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