Brick
By VicentaLakin
The buns are the most common staple food, and they have a good stomach-to-intestinal face, and many young friends are afraid of steaming, and, to be honest, I used to be bad, and that's a lot of work. There's three key points: one on the side, two on the side, three on the side, and don't open the cover to avoid backsliding. Eat
Recipe Recommendations
- flour 520 grams
- yeast 5 grams
- white sugar 2 tablespoons
- warm water 270 grams
Steps for Brick
1
Get your food ready. Pick out some tougher buns. Eat
2
Put all the food together and rub it in a smooth face
3
It's fermented with a protective film
4
It's fermented to about 2 ~ 2.5 times the original
5
A small amount of flour was spilled on the scene, and it was smooth and cut open with no big holes
6
Grow the strip
7
Scraper
8
Scroll into circles
9
The steam pot is filled with cold water at once, a thin layer of vegetable oil is painted on the drawer, a blank code is left on the box, a lid is on, and a second hair is 20 minutes away
10
The fire opened and closed in 18 minutes, so that in order to avoid a condensation, the lid could be opened in three minutes。
11
The steamy buns are so soft, they'll come back and they're light
12
Product Map AdvantageBrick Make Tips
1. Use warm water to knead the dough for faster fermentation.
2. Adding sugar promotes fermentation and improves the taste.
3. Proper fermentation is crucial for making mantou. Do not steam the buns until the dough has doubled in size; otherwise, they won't rise and won't taste good.
4. The second proofing is essential. Without this step, the mantou will not be fluffy and will be hard.
5. Wait 3 minutes after steaming before opening the lid to prevent the mantou from shrinking.
6. Knead the dough until smooth so that the finished product turns out smooth.