Old-faced bun making methods

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I'm going to share with you today the fermentation of the old paste before I give you lessons。

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This is the look before the old face fermented。

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This is what the old face looks like

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When fermented, the pasta can be fermented with the same look of pasta as pasta。

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It's bigger, it's about a pound of flour with 5 grams of yeast and 12 sugars, it's a little bit harder to make a bun than a bun, it's more tasteful and it's not easy to fail

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I usually fermented for about 40 minutes at 30 degrees, because I'm about 5 degrees on average, and it's usually a trick to ferment, a little bit of water on my finger, a little bit of resistance to you when I touch it, and fermented like cotton. If it's a little hard, it's not fermented enough. If you touch it, if you don't, it's fermented。

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There's also the technique of drying out the hair of the hair, touching it with a more accurate hand, and scrambling on the picture。

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That's the basic common sense of old-fashioned buns. Next time I'll share a bun made out of a different face, mind the group announcement。

This recipe has been edited by my sister in accordance with the lectures given by the lecturer, and has been supplemented by a warm note to the family, which is small, with slow-head embryos producing about 30 to 50 grams a piece, steamed buns, which are measured in the atmosphere, 10 minutes before the fire is shut down, and five minutes before the boiler continues to be suffocated, so that it sells and does not shrink. Old formula: 3 pounds of flour, 15 grams of filament, 8 pounds of water, 8 to 12 hours of fermentation, and 8 grams of alkalis to water when making buns。