Red-tree slag

1

(b) To pour well-measured flour into the basin and add red date bean and sugar;

2

The warm water is about 60 grams of yeast powder and open, slowly pouring into flour and mixing it with chopsticks;

3

Scratch it with your hands, scrambling it with your hands, scrambling it with your hands

4

Add tin paper, put in the oven to open the fermentation function, and fermented about twice as big

5

The fermented noodles are poked down with their fingers, do not shrink, and the internal tissue is removed to beehive form;

6

Dry flour is spilled on a silica pad, the fermented flour is removed, a proper amount of dry flour is added to the rigidity, and the pressure is repeated for 20 minutes, the air is smoothed out completely and the surface is smooth;

7

Split the noodles into two (the other one is covered in the basin) and take a round with a bumper stick, about 0.5 centimetres thick

8

And roll up bars

9

Scratching of an embryo with a razor in the right amount, and the same way for the other dough

10

(b) Steam pots with a proper amount of cold water, with the buns placed on the rags, with an appropriate gap between them

11

(a) Half an hour ' s silence on the pan cover (the summer can be shortened to 15 minutes)

12

The fire is evaporated, the water is evaporated and turned into the fire, and the fire lasts 15 minutes, depending on the size of the buns, and it is evaporated for 5 minutes

1. The quantity of water is to be adjusted to the dampness of the soybean slag, which, because of its different water content, is to be adjusted to the appropriate amount when added to the flour so that it is not particularly sticky, and the flour is smooth and smooth. If you have a high content of soybean slag, you can omit the water from the distribution table; 2 or a small amount of sugar can help fermentation and improve the taste of the fermentation; or not; and 3 or the paste can be too hard to rub. 4. The fermented pasta must be fully balanced and can be covered with dry flour until the gas produced during the fermentation process is fully excreted, so that the finished buns have a sense of taste and taste; A second awakening is required to allow the firing to take place, otherwise the optimal ratio of flour to soybean slag, which affects the taste, is 2.17. At the time of the closure, every effort is made not to allow the water vapour drops on the lid to fall on the buns so that they do not collapse。