Carrot egg buns
By VicentaLakin
THE BUNS AND BUNS, MADE OF CHINESE PASTA, ANCIENT. I'VE BEEN STEAMING SINCE I WAS LITTLE. BUT THEN IT TURNS OUT THAT IT'S JUST STEAM, THAT IT DOESN'T HAVE THE POINT OF STEAMING, AND IT'S STILL STEAMING. WITH REGARD TO SKILLS AND HIGH STANDARDS, THERE IS A LOT OF ROOM FOR GROWTH. I RAN INTO A PROFESSIONAL STALE AUNT, ASKED HER ABOUT THE STALE, TALKED TO HER A LOT, AND CONCLUDED BY SUMMING UP TWO POINTS THAT I DIDN'T PAY MUCH ATTENTION TO BEFORE: THE DEGREE OF FACE RUBBING AND AWAKENING. THE AUNT SAID THAT THEY HAD A LARGE VOLUME OF STEAM, AND NOW, IN ADDITION TO LARGE AND FACE MACHINES, HAD TO USE THE PRESSURIZER, AND THAT THE GOOD ONES HAD TO BE PRESSED REPEATEDLY AND REPEATEDLY BEFORE THEY BEGAN TO AWAKEN. AFTER REPEATED PRESSURE, THE NOODLES WILL BE FULLY AWAKENED AND THE EVAPORATED BUNS WILL BE SOFT AND TASTEFUL. IN OTHER WORDS, I USUALLY DON'T HAVE A FACE IN PLACE, OR BECAUSE I DON'T HAVE A FACE IN PLACE, OR BECAUSE I DON'T HAVE A FACE IN PLACE, IF I DO, IT'S NOT GOOD ENOUGH TO STEAM OUT THE BUNS, EITHER ON THE SURFACE, BADLY ORGANIZED OR LOOSELY ORGANIZED, WITHOUT CHEWING. THE REASON WAS FOUND, BUT IT WAS STILL NOT POSSIBLE TO DO WELL, BECAUSE THE PAIN IN THE ARM AND THE FACE WAS OFTEN A HEADACHE. SOMETIMES IT'S WORSE TO MAKE BREAD WITH A BREAD MACHINE AND NOODLES, AND THE BUNS RARELY THINK ABOUT THE BREAD MACHINE AND, THAT IS, THEY USE IT, THEY DON'T KNOW EXACTLY WHAT TO DO WITH IT, OR THEY'RE JUST SMOOTHER IN THEIR OWN OLD THINKING. ACTUALLY, THAT'S NOT RIGHT. THERE'S AN ACA FRUIT KILN BAKERY PROGRAM, AND I'M GOING TO USE IT. LEATHER: NORMAL FLOUR 400 G WATER 210 G YEAST 5 G PIE: CARROT EGG ONION SPICES: COOKING SALT:
Recipe Recommendations
- salty and sweet
- steamed
- several hours
- ordinary
Steps for Carrot egg buns
1
Add buns of leather to the bread drums and activate the buns。
2
And when you're ready, you can have three eggs with one and a half carrots。
3
And the carrots are made of raisins, and if you do not have the finest of them, you may cut them first。
4
The eggs are fried, the eggs are scattered with a little water, the eggs are very fresh, and more oil is added to the eggs, which is the basis for mixing。
5
The eggs are made and the carrots are broken, and the onions are crushed。
6
The salt is even. Only oil and salt are used here, carrots and eggs are very good foods, not too much sauce。
7
As can be seen from the size of the noodles that have been completed or the visual noodles that are ready, the size of the good noodle groups will be more than twice as large, depending on the season, deciding to use the fermentation function without a bakery, which can be used when the temperature is high and when the temperature is low。
8
A well-released noodle。
9
Integratively condensed。
10
Wrap the bag in your own way。
11
Incubated cages with a second awakening, placed in warm places, can be haired on hot pans, in ovens, or on the side of heating. Cages can be laid, oil painted, leaves laid, etc. After a second awakening, the cage evaporates, and when the water starts running, 20 minutes is enough。Carrot egg buns Make Tips
1. Using a bread machine to knead dough is quite hassle-free, and the dough is kneaded very thoroughly. 2. Plain flour is suitable for steaming buns and mantou. If using flour with a high gluten content, you must knead the dough thoroughly; otherwise, the steamed buns will look ugly.