Shantung's face
By VicentaLakin
My husband likes to eat buns, and I learn to do it. It's different everywhere. It's different. We don't make buns, eat pasta at the most and never see our parents as children. But ever since I learned to do, I've liked it. Today's Shandong Mask, which is simple, does not ferment for long periods of time, and is too short to rub it up, and seems to be a bit of a workout. It's a good taste. I ate two at a time. I can't believe I've made progress. The so-called fermented flour, which is fermented into the fermented pasta, today omits the middle fermentation step, which is relatively short. If there is time, you can also try to ferment and then add dry flour, and believe that it will be better. It's more suitable for work today. It's short, but it's delicious。
Recipe Recommendations
- dry yeast 5 grams
- baking powder 5 grams
Steps for Shantung's face
1
Get all the food ready
2
500 grams of wheat powder, dry yeast, powdered powder, white sugar in a clean tub
3
We'll mix the pot with chopsticks
4
When you pour the warm water into the side of the water, you mix it with chopsticks, and you rub it into a soft face
5
Spill some dry flour on the mats in advance, move the covered flounders on the mats and put another 150 grams of flour next to them
6
Add a bit of dry flour to the rubbing and continue to crush into the noodles. Scratch it, put some dry flour on the dough, then squeeze it and do it again and again until all the dry flour is added
7
It's time to show you your kung fu after all the dry flour has been put on, and it's soft and smooth, and it's nice and chewy. One hour to wake up
8
I'll split the noodles into 12 noodles, 80 grams each
9
Squeezing each of the facial agents into a small, round bun, "Note: Squeezing to the face is a little wet, your hands can feel, so round, shapes are good-looking and there are no creases " , while rubbing the face, covering the other face with a shampoo。
10
It's a nice little noodles, 80 grams each
11
Put a shampoo on the dough and wake up for 20 minutes
12
Wake up a good face and put your finger on it
13
It's a nice, waffle
14
When the water on the stove is burned, put the noodles in the steam pan
15
Cover the lid, steam it for 20 minutes, and don't start the pot immediately after it's ready, so that it doesn't wrinkle back and wait five minutes. And don't cover it for too long, lest the steam drops on the bun's skin. Soft
16
All right, we're ready
17
Product Advantage
18
Bite it, it's soft, it's not hardShantung's face Make Tips
A: THE DRY FLOUR ADDED TO THE BACK CANNOT EXCEED 30 PER CENT OF THE FLOUR PREVIOUSLY MADE, 500 G * 0.3 = 150 G. IF YOU LIKE TO TASTE HARDER, YOU CAN ADD 40 PER CENT B: WHEN RUBBING, YOU MUST BE VERY PATIENT, RUBBING NICELY, AND DECIDING DIRECTLY HOW TO MAKE A BUN. ALL SMOOTH AND THIN IS HAND C: DON'T RUSH THE BOILER WHEN IT'S EVAPORATED, WAIT FOR FIVE MINUTES. DON'T OPEN THE POT AS SOON AS IT'S EVAPORATED, SO THAT IT DOESN'T WRINKLE BACK. AND DON'T OPEN THE POT TOO LATE, SO THAT THE STEAM DROPS FALL ON THE BUNS AND SOFTEN THE SKIN。