The way of buns

By VicentaLakin

The way of buns
One of the traditional foods in buns is usually fermented with flour, the size of the bun varies depending on the size of the heart, and the smallest consists of small cages; there are onions of pork, three fresh pies, celery, beef mushrooms, etc., according to the subdivisions; and there are dogs of Tianjin who don't wear buns, open soup buns, canton fork buns, Hangzhou cage buns, Yanzhou buns, etc. We will now focus on the hair of the bun, the skin, the wrap and the process of steam. The small cages are one of the famous features of our tradition, first in the area of Jiang Zhe, the centuries-old processing history, the preferred early point for the general public, the dead and hair of the small cages, and the northern part of the country, which prefers the small hair cages。

Recipe Recommendations

  • medium-gluten flour 1 kg
  • yeast 10 grams
  • water 600 grams
  • baking powder 20 grams
  • white sugar 2 grams

Steps for The way of buns

  • Make The way of buns step 0
    1
    , the method of use of bundly powder: The method of use of bundly powder is simple, starting with a mixture 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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    Quantification of bun powder 1 and the use of non-aluminium-free special powder are: 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。
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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

    1. When using Haiweili Baking Powder for steamed buns, the amount of water added to the dough should be increased appropriately, generally by about 3%. 2. National standards stipulate that starting from July 1, 2014, the use of alum-containing aluminum baking powder in buns is prohibited. According to national standards, using aluminum-containing baking powder in buns is an illegal act. It is recommended that bun processors choose aluminum-containing baking powder with caution to avoid bringing risks to their business operations!

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