Plum buns
By VicentaLakin
The bun is a technical job. Other people's buns are always pretty and their buns are either gone or mixed. Too often, they look far away and do not dare to approach. It's full of dead grass and it tickles. At last, the hard-earned grass. The hair. Not just one or two buns, but big buns are good, one or two, and it's pretty easy. It's still coarse when it's squeezing, but it looks like a good bag. There's a lot of progress. The heat and the sense of achievement are full。
Recipe Recommendations
- flour 360 grams
- water 180 grams
- dry yeast 3 grams
- Plum and vegetable meat filling 280 grams
- salty and fresh
- steamed
- several hours
- simple
Steps for Plum buns
1
Flour: 360 grams of flour, 180 grams of water, 3 grams of dried yeast pie: 280 grams of plumb meat
2
I'm not sure what I'm talking about
3
Smash it into smooth noodles, seal it up, ferment it in warmth。
4
The headmaster is as big as twice the size of a beehive。
5
Take out, exhaust, rub。
6
I'm not sure what I'm talking about
7
Split into 10 points。
8
Pump it, pack it。
9
Squeeze the hammer, shut up。
10
Put it in the steam closet, cover it up, wake it up for about 40 minutes。
11
Cold water in the pot, steamed in the fire for 15-20 minutes。
12
Cut out the fire, get out of the pot。
13
Eat while it's hot。Plum buns Make Tips
The timing of fermentation and final awakening is subject to temperature conditions. Steaming requires the use of high air. Steamed buns need to be out of the pot in time to be wet by water。