Shandong's big-faced bun
By VicentaLakin
When I first sent my daughter to college in the North, I thought it was different from the South, and it tasted like a big, colorful, white, skin-skinned, and tasted like a little bit less, like the South's. Live
Recipe Recommendations
- flour
- yeast 5g
- water 260g
- white sugar 10g
Steps for Shandong's big-faced bun
1
Flour with yeasts, sugar and a proper amount of water and smooth noodles, covered in wet cloth for the first fermentation
2
The fermented noodles
3
The noodles are removed from the palette, then they are removed by a few strokes, then they are thrown into the dry flour, then they are plattered with the flour, so many times
4
i've probably got 170 g dry flour, and some prawns say the amount of dry flour is 30-40%, the more they chew. power
5
I'll break it up
6
Each of them is rubbing again and in half a circle。
7
I'm gonna put a flat code in the box, put corn leaves on the floor, and a lid for 20 minutes
8
Cold-water boiler. Fire starts fire and turns into fire evaporation for about 20 minutes
9
It's a big, steamy bun