Brick
By VicentaLakin
Recipe Recommendations
- flour 1KG
- yeast half a pack
- milk
- baking powder three scoops
- white sugar 4 tablespoons
- warm water half a bowl
- sweetening
- steamed
- an hour
- ordinary
Steps for Brick
1
I USED HALF A PACK OF HIGH-ACTIVITY DRY YEASTS. FLOUR 2 KG (ORDINARY FLOUR) (1KG). LOW FAT MILK BOTTLE (250 ML). FOUR SPOONS OF SUGAR. TWO SPOONS OF POWDER
2
Try the water with a little bowl of water
3
With a bowl of flour pouring in (I use the crumbs of old electric rice) and pouring two-thirds of the flour into the basin (because the water is hard to control and one-third of the flour is for flour and flour). Add the yeast water, and then the white sugar will be poured into the bowl with hot water。
4
Then you pour a whole bottle of milk, and it feels a little wet. Smash the flour with chopsticks and then add another third of the flour that was just left. Looks like the flour can almost get out of hand. Because it's bread that makes the noodles wet as much as possible。
5
Put the tangled approximately humid noodles on the tablet in the kitchen. Some dry flour and powdered flour were mixed on the slabs。
6
It's not like it's a special sticker. Put a piece of fermented in the basin. One hour fermentation time (currently around 28-30 degrees)
7
In an hour's time, the noodles will be rubbed on the stone. Powdering and dry flour mixed together。
8
Take a bunch of growth strips and slice them with a knife. Or a little circle
9
Put it on the steam pan, 15 minutes
10
A little carrot. I made two buns and it tasted goodBrick Make Tips
And face is the hardest part. Flour can't be too dry, otherwise it won't come out. Too wet to take shape. So rub it up more sticky. It's easier to use dry flour as much as possible. We'll see about that