Conch buns
By VicentaLakin
I've recently seen Yuha of the Methodist. So I took a serious look at the operational steps and finally got the drums. Later on, someone else imitated it and looked at the operational steps and discovered that he had a little mistake in making it. But in any case, the last snail look still has an approximate. Well done conch buns are soft, which is the result of some experience in making bread on their own. For the first time, I'm not willing to leave these pictures in the corner, despite some flaws. This is at least a record of your own growth. We'll do it next time, and we'll do it in accordance with Yuha's modus operandi. So this time the conch conch is different than theirs
Recipe Recommendations
- medium-gluten flour 300 grams
- qingshui 160 grams
- yeast 4 grams
- white sugar 15 grams
- Homemade peanut butter appropriate amount
Steps for Conch buns
1
Flour, water, sugar, yeast
2
Hand rubbing into smoother noodles, covered in wet cloths, laid in warm and wet areas for basic fermentation
3
When the noodles are twice as big, the fingers stick a hole in the top of them, they don't collapse, they don't shrink
4
Take the dough out, put it on the mats, and the exhaust is round
5
It's eight equals in electron scales. If there's no scales, it's probably fine
6
I'm gonna round up the little noodles, cover them up, and let them go for 10 minutes
7
Take a soft little noodle, make a thin strip, put some peanut butter in the middle
8
To the left, to the middle, to the right, to the middle
9
Scratch it down, press it down
10
Take a chopstick and walk through it
11
The left hand holds the left side of the face, the right hand holds the chopstick, turns out of the arms and forms a natural twist
12
Squeeze both ends of the face and form a conch
13
The chopsticks are out. The conch buns are finished
14
Once the remaining noodles are processed in sequence, they are fermented twice, for about 30 minutes, in the fermentation pan in the wet-shelter, and when they reach about twice as high, the fire starts and the water starts to boil for 20 minutes. Three to five minutes to open the cap
15
Looks like a pretty conch
16
The ordinary buns have changed againConch buns Make Tips
Flour use is determined by the amount of its own food, which is basically 50-60 per cent of the flour volume. The water is too small to meet hard, and the water is difficult to form; a little sugar is added to create an fermenting environment for yeasts; although the method of operation is somewhat different from the original, the overall snail pattern is still present; the plates and mats are used when I make bread, and if they are not available, then proper flour must be used to rub the face; the wreath is pressed with a knife; and peanut butter is homemade and rare, so they are painted less. The peanut butter can be replaced with onions, ham, pepper salt, or any other type of material that you like; the steaming time looks at the size of the buns and does not rush to the boiler to prevent their contraction due to sudden colds, affecting beauty and taste。