Chinese buns
By VicentaLakin
It's the first time I've tried to make Chinese buns. It's so unusual. It tastes like bread
Recipe Recommendations
- flour
- milk 120 grams
- yeast 2 grams
- milk fragrance
- steamed
- several hours
- ordinary
Steps for Chinese buns
1
Get all the food ready
2
Pour the yeast into the warm milk and mix it evenly to melt or freeze for 10 minutes
3
Put the milk that just fit the yeast into 120 grams of flour and mix it evenly
4
It's mixed flour
5
Tighten the mixed flour with a skin bag or cover it with a film
6
Into the pot
7
Put a bowl of noodles in the pot, ferment it for an hour, and change the water for the middle (or for the warm) depending on the temperature
8
It's made of flour. It's twice the size of a beehive
9
Put the fermented flour into a bigger pot, then pour another 80 grams of flour and mix it evenly. If you rub it a little sticky at the end, you can rub it with a little dry flour until it's soft enough not to touch it
10
It's made of good noodles
11
Scratch the noodles into 10 squeaks on average, 36 grams each. Round
12
This is 10 rounded noodles
13
Add water to the lower part of the steam pan. Put the noodles in the steam pan, cover it, and wake up for 20 minutes
14
It's a nice, waffle
15
Put hot water in the pot, fire for 18 minutes, 5 minutes
16
Let's go
17
Product Advantage
18
We can tear the skin open, tear the internal tissue loose
19
Product Advantage
20
Product AdvantageChinese buns Make Tips
I woke up at the end of the day in a double steam pot, with open water in the pot, and half an hour later I found that the lower one was big, the upper one could actually be a little longer, maybe better。