Red rose buns
By VicentaLakin
It was made on the seventh holiday. I haven't had time to sort it out. It happened to have a little soybean slag in the morning, and then it went in.
Recipe Recommendations
- medium-gluten flour 300 grams
- bean dregs appropriate amount
- qingshui appropriate amount
- yeast powder 3 grams
- red yeast rice powder 2 grams
Steps for Red rose buns
1
Solution of yeast powder in an appropriate amount of hot water (30 degrees of hot water) without which cold water can not be used to boil water.2
Add a big spoon of soybean to the flour, and the rest of the soybean slag in the morning.3
The solution of yeast powder is slowly pouring into the flour, with a light mix of chopsticks, so that the flour is stylish.4
Scratch your face with your hands.5
Put the mask on it and ferment it twice as big.6
Take the noodles out of the face.7
Rolling up the noodles.8
Stitch it to the flat.9
Round and flat.10
It's full of skin.11
Take seven or eight in order.12
Roll it up from the end.13
Roll over.14
Put it up. There's some roses.15
Break or cut from the middle.16
It's like a map.17
A little plasticization to open the petal layer.18
Put it in the steam pan.19
Put the lid on for 15 minutes and re-ferment.20
It's half an hour of steam, and three minutes after the fire's off, it'll open.21
It's not beautiful.Red rose buns Make Tips
It must be fermented twice, with the buns in the pot, covered with a cap and then fired in a minute or two. After the fire, wait two or three minutes to open the pan, or it'll turn back when it gets cold.