Salmon

By VicentaLakin

Salmon
OUR USUAL BUNS ARE MEAT OR VEGETABLE PIES, WHICH ARE RARELY EATEN, BUT ONCE THEY HAVE BEEN EATEN, THE BABY WILL LOVE IT. TODAY'S FISH BAG CONTAINS SALMON AND CELERY, WHICH ARE VERY NUTRITIOUS. SALMONS CAN COMPLEMENT NUTRIENTS SUCH AS PROTEIN, DHA, CALCIUM, ZINC, SELENIUM, ETC.; CELERY CAN BE ADDED NOT ONLY TO THE TASTE BUT ALSO TO VITAMINS。

Recipe Recommendations

  • flour appropriate amount
  • the salmon appropriate amount
  • celery appropriate amount
  • yeast appropriate amount

Steps for Salmon

  • Make Salmon step 0
    1
    The yeast and the flour are evenly mixed, the water is poured into the barbed flour, and the sides are mixed into the face。
  • Make Salmon step 1
    2
    The face fell on the board, rubbed in a smooth face
  • Make Salmon step 2
    3
    When the noodles are covered, they are placed in large bowls, with hot water of 50 °C in the steam pan, with a cap on it, and fermented as much as two times as possible, usually for an hour or two。
  • Make Salmon step 3
    4
    At the same time as fermentation, salmon are cut into small pieces, with a few gingers or lemons for 10-20 minutes, and celery is cut to shreds and placed aside for use。
  • Make Salmon step 4
    5
    When it fermentes, the whole noodle will be twice as big, and the beehive will appear
  • Make Salmon step 5
    6
    The noodles are removed, the surface is covered with a little flour, and then the strips are sprung up, cut into a small, similar agent, and a skin
  • Make Salmon step 6
    7
    Put a little bit of pie in the skin, don't put too much, or it'll break easily when wrapped
  • Make Salmon step 7
    8
    When you're packed, put a silica or gauze in the steambox, and then put it in the bag, so that it doesn't stick to each other. A sticky home without a silica paper can also paint a little bit of the baby's oil at the bottom of the bag, and now don't rush into the pot, with a lid on the steam closet, for a second natural fermentation。
  • Make Salmon step 8
    9
    When the fermentation is complete, cold water boils, the fire evaporates for 20 minutes, and the fire shuts down for 5 minutes

    • Salmon Make Tips

    Sugar Mom says: 1. This type of dough that requires fermentation needs to undergo secondary fermentation to achieve a fluffy texture. The first fermentation is after kneading the dough, and the second fermentation is before steaming—moms, don't forget this! Additionally, the first fermentation can use the warm water method, which is especially suitable for seasons like this that aren't very hot. The second fermentation can be done at room temperature; just let it sit for half an hour. 2. Moms must learn the warm water fermentation method: Place the dough in a container twice its size, then place it in a pot filled with 50°C water to ferment. It usually takes 1 to 2 hours to double in size. 3. How should you store extra buns? Fermented dough products like buns and mantou need to be steamed before being stored. This won't affect the soft texture and can extend the shelf life; my family usually stores them for about 7 days.

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