A fragrance bun

1

250 grams of flour, placed in a slightly larger container, 2 grams of salt modulated; 130 grams of water split into two, sequestering the yeast into a small amount of warm water for a few minutes to melt it completely, and the melted yeast slowly fall into the flour, and then fall into the remaining warm water

2

Smash it with chopsticks

3

Then he rubbed it with his hands, then he rubbed it into a smooth face, and then he put on a lid or a wet gauze, and put it in the warmth and fermented it up to 2.5 times the size

4

The fermentation of the fermentation leaves the fragrance dry

5

It ferments to twice the size and the internal tissue is beehive-like

6

Put a little corn starch on the silicate pad, take fermented pasta out on the silica pad, pump it in for 20 minutes, then rub it in a smooth surface, then put the lid back on the pelvis for about 15 minutes

7

We'll use the 15-minute static node to handle the thorium. Scratch: Ginger wash and pork cut apart and cut together. Done. Meat. Paper

8

Cracked meat in the bowl, with beryllium oil, vanilla oil, raw, soy sauce, wine, black pepper powder, chalk, chicken powder, salt 1 gram with your hands. Snap

9

Then we'll cut the fragrance and mix it with the meat

10

Take out the noodles, cut them to about 30-pound noodles with a razor. Circle

11

Put the tumbled buns in the right amount. The perfume. Paper

12

Squeeze it from one end to the other, then press it in one direction until the edge of the skin is finished, the mouth is closed, and it's a child

13

Placing the buns evenly in the oil-skinned pan with the pan cover, awakening again for 15 minutes, then burning the small and medium fire to a bit of fray at the bottom of three to five minutes

14

Add a small bowl of clean water to one third of the bun, put it in the water and put it on the lid

15

It's about five minutes. It'll turn off the fire. Pot

1. When making dough, the water temperature should be lukewarm (not scalding). The temperature must not be too high; if the water is too hot, the yeast will lose its activity and cause the fermentation to fail. 2. If the dough feels too hard while kneading, you can wet your hands and continue kneading. 3. The time required for fermentation is closely related to the ambient temperature. Higher temperatures result in a shorter fermentation time, while lower temperatures require more time. In summer, due to the high temperatures, the dough can ferment at room temperature. In winter, the dough needs to be placed in a warm location. For example, in the north, the container with the dough can be placed next to a radiator; in the south, you can boil a pot of warm water, place the container with the dough in the warm water, and cover the pot, which can also shorten the fermentation time. If you have an oven with a fermentation function at home, you can use it directly (about 1.5 hours in winter, about 45 minutes in summer), which is convenient and quick. 4. A simple method to judge if the dough has fermented well is: dip a finger in flour and insert it into the dough. After removing the finger, if the dough around the fingerprint does not spring back or collapse, it means it has fermented just right; if the dough around the fingerprint springs back quickly, it means it has not fermented enough; if the dough around the fingerprint collapses quickly, then the dough is over-fermented. Generally speaking, when the dough volume has doubled and the inside is filled with honeycomb-like pores, the dough is ready. 5. The ratio of flour to liquid for making buns is 2:1, and the amount of liquid must not exceed 60% of the flour. 6. The method to check if the buns are pan-fried is: first, observe if the water has completely disappeared; second, gently lift a bun, and if the bottom is golden brown, it is done. 7. Pan-fried buns rely on the evaporation of water in the pot to expand and cook, so the amount of water must be suitable; approximately 150 grams of water is needed for one pot of pan-fried buns.