A broad bun
By VicentaLakin
As a Cantonese, he always liked to eat a wide-blank spot, but he couldn't do it himself. After the master's advice, today a way has been found for the lazy to make Cantonese buns, which can be soft and soft without taking time。
Recipe Recommendations
- low-gluten flour 500G
- yeast 3g
- baking powder 3g
- white granulated sugar 120g
- milk appropriate amount
- milk fragrance
- steamed
- an hour
- simple
Steps for A broad bun
1
Low-banded flour is added to yeast, powdered and white sugar。2
Milk or fresh water warms up to no hot hands。3
Pour warm milk or water into flour and rub it in a smooth, non- sticky face。4
Scratch the face with a scepter, then roll it up, and cut it with a knife。5
The steam pot contains about 50 degrees of hot water, the steam cage is painted with a layer of oil and the buns are put into the steam cage for about half an hour。6
The fire evaporated for 20 minutes after awakening and the ceasefire was declared three minutes later。