Red-tree red sugar buns
By VicentaLakin
THERE'S BEEN A MOTHER LOOKING FOR BUNS, AND I'VE HAD A COUPLE OF BUNS, AND, UH, I HAVEN'T HAD ONE. THE MOST IMPORTANT REASON IS THAT I'VE HAD TWO FERMENTATIONS ON THE HARD-EARNED FACE, THERE'S NO MEAT, THERE'S NO FOOD IN THE MIDDLE, THERE'S ONE-TON NUTRITION FEELING SORRY FOR MYSELF, AND THE SECOND IS THAT THE BUNS I MAKE ARE REALLY UGLY AND NOT SMOOTH AND UGLY. THAT LED YOU TO SEARCH: BUNS, BLADES, GUSHING. THERE'S NO BUNS JUMPING OUT. UNTIL I MET THE MASTER WHO TAUGHT ME HOW TO MAKE BUNS, WHICH WAS THE EASIEST AND THE BEST. I'VE NEVER HAD ONE LIKE THIS BEFORE. I'VE TRIED AND FAILED MANY TIMES, AND TODAY'S RED-TREE BUNS ARE THE PERCENTAGES I'VE MADE, ESPECIALLY THE SWEET PASTA. THE BIGGEST BRIGHT SPOT IN THE RECIPE IS PARTICULARLY SOFT AND SUITABLE FOR CHILDREN. THE SECOND IS TO FERMENT ONCE, SUITABLE FOR THE MOTHER AT HOME, WHO SLEEPS FOR 20 MINUTES. YOMA TINKER BELL IS JUST FOR HOME FOOD, NOT FOR OUTSIDE, HUH? IT'S SO SOFT WHEN IT'S HOT, IT'S A LITTLE SOFTER WHEN IT'S HOT. MONTHLY REFERENCE AGE: 9M+
Recipe Recommendations
- Dry crushed red dates 50 grams
- low-gluten flour 135 grams
- pure milk 110 grams
- brown sugar 5 grams
- yeast 1 gram
- edible oil 10 grams
- sweetening
- steamed
- ten minutes
- simple
Steps for Red-tree red sugar buns
1
Food products: 50 grams dry date, 135 grams low-banded flour, 110 grams pure milk, 5 grams red sugar, 1 grams yeast, 10 grams edible oil2
Red date dryers go to the core with scissors, and red date shredded with pure milk into red date milk. 50 grams of red dates in the formula are denuclear weight. Under one year of age, milk is replaced by formula or water, which is 10 per cent less than milk。3
Red-tree milk pours out, red sugar adds evenly. Red dates are sweet, but sugar is yeast's nutrient, so there's less red sugar, which, if not, is a little slower when fermenting。4
And pour the yeast in and mix it up. The yeast is already working, and if the room is hot, it'll be a little bit faster to rub the face down。5
Low-banded flour pours in, with a razor. There must be low-banded flour here, not alternatives! Normal flour: corn starch = 4:1 can be replaced. Because of a fermentation, yeasts need to hold their faces up quickly, only low-banded flour can do that。6
It's almost impossible to see dry powder and move on to the mat. Scratch your face with your elbow and never rub this smooth side. How can you rub your face? Faster? That's the point. The elbow is rubbing your face, the most powerful place on the hand, the more powerful it is, the faster it is, and the better it is not to waste what's at home. His strength is making the whole progress much faster. That's why I can't have more than 300 grams of face at a time. It's really limited strength. How do you understand “this side that never shines smooth”? Two strokes, one long strip, one smoother, the other smoother, and this smoother side, which is not smoother, is always repeated。7
It is accompanied by a double-handed stretching of both sides and then rubbed up to make the face smoother. It's been five and six steps over and over again. So noodle I rubbed for about 10 minutes。8
The oil was poured on the dough. Erase it, grab it, and rub it again. Any oil you want, if you can. I've tried not to refuel, it doesn't affect the shape, but I'm a little bit down。9
Just rub it to the surface and leave it alone for three minutes. If your noodles are tougher, please cover your skin。10
Spectrums grow into squares, which are often lifted to prevent their contamination。11
Put a layer of water on the surface and keep the end as thin as possible. The surface is covered with water, which appears to have been cut out in the video, and the water has made the rolls tighter。12
Roll it up, roll it tight。13
Three fingers, one cut, right in the steam pan。14
Under the steam pot is 40 degrees of hot water, fermenting for an hour and cold for winter with hot water once. The temperature of the water cannot be too high, the high surface of the fermentation will crack and I have broken more than once. Did you notice anything? Save time. Do this, sleep with the kids, hard-working mom, and just make a snack when the kids wake up. There's more to the fermentation than that, and I'd like to know what else。15
The fermented bun looks like it's a very large circle, with hot water evaporating the pot for 8-10 minutes, evaporating it and eating it. Hot water on the pot, you need to take off the buns, burn the water and put it on。16
If you say so many good things, then it's a disadvantage to eat at home. It's so soft when it's hot, it's a little softer when it's hot. We'll get another five minutes。