Bag buns
By VicentaLakin
This method of production is based on the face-to-faces shared by the masters of group management, and will be followed by a step-by-step teaching of more face-to-face production, with interested friends keeping an eye on the group announcement。
Recipe Recommendations
- flour 500G
- sugar 35g
- yeast 5g
- lard appropriate amount
- water 260g
Steps for Bag buns
1
Today we say that ordinary flour is made of buns, and ordinary flour is the general flour that is bought in the outside market。
2
Spring and summer water can be half or less of flour, and because of air moisture problems, both seasons of flour will have to be a little more, mostly good。
3
There's also a hairdressing technique, which is to use warm water for sugar, so don't worry about the sugar inside。
4
The face rub is usually fermented a little longer than the bun, which is a little harder than the bun。
5
These are before the fermentation. I won't repeat them when we talk about what it's like。
6
It's fermented well。
7
The buns were fertilized in eight minutes and the buns were fertilized in seven minutes。Bag buns Make Tips
THIS RECIPE HAS BEEN REWORKED BY MY SISTER AND THE MASTER OF THE BOOK, AND I HOPE YOU WILL UNDERSTAND IT BETTER. ALSO, THE Q GROUP OF FOOD APPENDICES, WHICH IS TIED TO THE FOOD CONCERTATION NATION, HAS BEEN OFFICIALLY LAUNCHED, MAKING IT EASIER FOR THE NEW GROUP TO SHARE AND LEARN, AND TO WELCOME RELATIVES TO THE Q CONCERTATION CONCERTATION: 52648013, CONTINUING TO FOLLOW AND CONTRIBUTE TO THE SPIRIT OF MUTUAL LEARNING。