Frozen bean buns

Recipe Recommendations

• Medium gluten flour 500G
• milk 270G
• dry yeast 6G
• green vegetables 750ｇ
• mushrooms appropriate amount
• fragrant dried appropriate amount
• salt 4g
• sugar 15g
• sesame oil 15g

• original
• steamed
• three-quarters of an hour
• ordinary

Steps for Frozen bean buns

1

I'll pack it up. Clean up the cabbage. Make a pot of water and prepare a pot of ice water! When the water boils, the raisins are thrown into it, burned for 10 seconds, and the ice water is immediately in the ice water, which suddenly becomes warm water, and continues to wash and wash. Until the temperature comes down. The food becomes green and green。

2

pick it up, pick it up, chop it up, squeeze it up! there are only 400 g left in 750g green. if you don't do it, the buns won't taste good

3

Dry bean. Burn it with a boil, Chetin。

4

Mushrooms are shredded, a little oil is added. Fire it, sprout it out。

5

Put all the material together. Add salt, sugar, oil, blend. Frozen refrigerators, freezer for 1-2 hours, ready to be packed. (If there's no time, try. It tastes good when it tastes like it's salty. And it's cold to pack. Don't put a hot bag in it. It'll burn the yeast's bun and it won't come out

6

And the noodles, mixed with the yeast and dry flour, added to the water, mixed with chopsticks, and the flour turned into a moist. We'll rub our faces together. A lot of people rub their faces together and it's over. That's definitely not gonna work. While not requiring thin film to be removed like bread, it also needs to be put in place so that the face can be heard and a good-looking tatter can be drawn. How do you qualify? It has to be smooth. It's always smooth and soft. It's like rubber mud! Put it in a big bowl, cover it, and ferment it twice as big, about an hour。

7

fermentation is done, exhausting, split into a single agent, about 35g, divided, covered, fresh membranes set for 10 minutes. (silence makes the bun softer)

8

Scramble around thin, mid-heavy, pack it。

9

It's better to squeeze a little bit more of the hammer, and a little bit of the hammer is tied up by a hammer, and it's half-turned。

10

I'm squeezing less, a little rough。

11

Packed bags are placed in a steam cage with oil paper or cloth on it. The pot is poured into an appropriate amount of hot water, with a steam cage, a lid and a second fermentation for 10-15 minutes。

12

When the buns became apparent, the fire steamed for 10 minutes, because the vegetable buns themselves were easily ripe. Don't steam long, or the food won't be green

13

fermented well, steamed in. Turn off the hood, the buns won't collapse! It's normal to swell and freeze! There are, but this isn't falling. The buns are still in between. If it collapses, there must be other problems, such as the fermentation when the water is warm or something. Take a bite, Vassar! Isn't it different from the buns sold outside

Frozen bean buns Make Tips

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