Super soft fork buns

1

temperature water is mixed with sugar, 5g yeast, mixed, static。

2

The static yeast water has many small bubbles, which are produced by yeast breathing. That means yeast is working! If bubbles had not been produced after static, the cause would have been the case. This step is critical

3

flour is added to salt, 2g yeast, and 2g bubbles are mixed. one side of the water and one side of the mix。

4

Scratch the face, smooth the surface, and softness is fine. If it doesn't feel soft enough, it can be properly re-entered by putting its hands in the water, then taping it on the face, and then squirting it until it's hard enough。

5

Shape, cover, put in the oven, put four bowls of water and close the door. Wait for fermentation。

6

Waiting for the fermentation gap, we started preparing the material. You can buy a roasted fork outside, cut the pelts with fork sauce, of course. The way the fork is made is detailed in my other recipe! The frying pans are oiled, put in the crumbs, add a little fresh water, fork, sugar, sauce, salt, fried, juice。

7

Plutonium is placed in a filter, filtering out excess oil. It'll be easier to wrap it up。

8

About two hours, the finger went down, the hole didn't shrink, the fermentation was complete。

9

Take out the dough, exhaust. Ten minutes still, double fermentation。

10

Noodles grow in several equals。

11

It's thin and thick in the middle。

12

Wrap it in the shape you like, make sure you put the cake paper on it。

13

Put it on the steam tank, ferment it again for about 10 minutes and then start the steam tank for 15 minutes。

14

When it's ready, don't open it right away, keep suffocating for two or three minutes, or it'll shrunk. Look, my bag is full。

15

So soft。

16

So delicate。

One, flour with a normal flour. I'm using a multi-purpose wheat coring for the gold dragonfish. When melting fermented powder, sugar is added because it is the favorite “food” of the fermented powder, which makes the noodles ferment better. 3. The melted fermentation powder, because warm water can also contribute to better fermentation, cannot be too hot (no more than 40 degrees), otherwise the yeast will be “burned” to death and will lose “activity”, so the noodle will never come out. 4. When it is felt that the hand and face of corn oil will not stick when it pours into it, it can also prevent the face from drying out, resulting in the evaporation of the buns. 5. The package will continue to ejaculate for 20-30 minutes because the skin releases part of the air in the dough, and the condensation will allow more evenly full (a crucial step). 6. The fire evaporates when the water rushes. When it's steamed, do not lift the lids immediately, because the buns shrink from heat to cold。