Chinese buns
By VicentaLakin
We all know that Chinese bread is softer than direct bread, and that Chinese bun is also better than direct buns! If you don't think your buns are soft enough and you'll try it for a while, you'll find the taste you like
Recipe Recommendations
- yeast 2 grams
- ordinary flour
- milk 120 grams
- milk fragrance
- steamed
- several hours
- ordinary
Steps for Chinese buns
1
2 g yeast pouring 120 g milk with chopsticks
2
Add 120 grams of flour with chopsticks
3
It's like covering the film and fermenting it in the warm
4
Triple fermentation is complete
5
Fall into 80 grams of flour and start with chopsticks to make it dry
6
Let's move to the lasagna and rub it smooth
7
Split it into ten pieces
8
Put the oil paper on the fermentation pads in the warmth
9
It's fermented to twice as high as the hot water evaporates for 18 minutes
10
We'll have two minutes before we start
11
The internal organization is like a sponge
12
You can tear skin
13
Completed ChartChinese buns Make Tips
I'll make 10 of these medium-sized buns, double the ingredients if you have to