Potato buns
By VicentaLakin
The buns are the main food that we northerners love to eat, and when we were kids, mothers used a piece of old fat water to put flour in it, and then sprayed some alkalin water in it before steaming. Too bad I'm too stupid for that. But it's okay. I'm gonna use the fermented flour. It's really thanks to my own books. I steamed a lot of potatoes the other day, and I couldn't eat. It's a shame to throw it. The first is because of the cost, and the second is because the potatoes are rich in dietary fibres and have the effect of reducing fat and intestines. What should we do? Hey, put it in the flour. It's nice to use it for steamed potatoes. The noodles were soft, and the buns were bound to collapse, so I put a lot of flour in it. The steambox steamed eight buns at a time, and the rest couldn't wait, so I branded eight waffles with an electric waffle. Look at this half of the red potato that's made so much of it. They also do not see the colour and taste of the potatoes, but they also appear to be “silent。
Recipe Recommendations
- sweet potato 190 grams
- flour 500 grams
- milk 70 grams
- cold water 150 grams
- yeast 6 grams
- oil a little
Steps for Potato buns
1
Half a piece of red potatoes2
Potatoes go to the skin, crush it with a spoon, put it in the bread can, then pour it into flour, yeast3
I'll pour the remaining half a bag of milk into flour. Medium4
Then you pour in the right amount of cold water, and the thinness of the potatoes is not well managed, so the water can save a portion5
PLACING BUCKETS IN THE TONCO 3C BAKERY, STARTING THE LATCHING PROCESS, QUICKLY BECOMES A NOODLE, RE-ENTERING THE RESERVED WATER ON A CASE-BY-CASE BASIS; WHEN THE NOODLE IS COVERED, A WET SHEET IS COVERED TO PREVENT THE SKIN FROM DRYING DURING THE FERMENTATION PROCESS; AND THE "FERMENTATION" PROCESS IS INITIATED, WITHOUT REGARD TO TIME AND PRIMARILY TO THE FACIAL STATE6
It's two-and-a-half times the original hour, a small amount of flour on the finger, a hole in the top of the face, no collapse, no fermentation7
The noodles are taken out on the mats, but they're used to rub some flour, which is more gnawing, and they're delicately organized8
The dough is split into two, and each piece is divided into eight pieces on average9
Scratch every little noodle into a ball, then rub the bottom up, a little height10
Put the corset on the tarp, drop it into the steam tank, and ferment it for 20 minutes; without it, put it in the usual steam pan, and don't forget to lay a wet drawer or put a little oil on it11
20 minutes later, the buns have become round and steamed, plus three minutes of preheating, for a total of 20 minutes; if you use a normal steam pan, you can steam the fire for 15-20 minutes, see the size of the bun. Freeze12
When the buns are evaporated, don't rush out for 5-10 minutes. Baba13
While steaming, the rest of the dough is split into eight pieces, rounded and flatted14
In the waffles, two sides of the waffles are oiled and branded. The cakes are as small as possible, so they heat up and down, they're good for the middle15
Pie's cute16
It's delicatePotato buns Make Tips
The first time the noodles fermented, it was too little water, too little for the yeast's growth, and some flour could be rubbed in after the fermentation, which would be more fine; the pancakes would be thinner, so that the tacos would fit the top cover, and would be more conducive to heating and internal maturity。