Handmade white buns

By VicentaLakin

Handmade white buns
When I was a kid, my mother steamed a couple of pots every year, with a big rural wood pot, a very good one, a big one with two bowls, a small one, a quarter full of bread. When I got home, I was used to my mother's habit of steaming a few pots a year ago, but not as big as that, and they were reduced in size, and the steamed buns were probably a circle smaller than the bowls of the usual family bowl。

Recipe Recommendations

  • flour
  • yeast
  • white sugar 2 tablespoons
  • vegetable oil 2 tablespoons
  • qingshui appropriate amount

Steps for Handmade white buns

  • 1
    Flour with yeast, sugar
  • 2
    Smash it, then add vegetable oil, then mix it
  • 3
    Dig a pit in the middle of the flour and pour in the water
  • 4
    Water doesn't go up at once, it goes in a little bit, it goes up and down, until there's no dry flour, and it's soft
  • 5
    Keep rubbing on the face and rubbing on the face, the pelvis, the handlight
  • 6
    A nice, lided face, fermented in a warm place to the original 1.5-2
  • 7
    It's fermented inside the fermented noodles
  • 8
    Noodle exhausts
  • 9
    Let's try to split it into smaller ones of the same size
  • 10
    Take a little noodle and press again and again
  • 11
    Crushing and crushing
  • 12
    So many times until the noodles get bigger and smoother
  • 13
    I've usually had a small noodle rubbing for 20 times
  • 14
    I made three curtains
  • 15
    Cover up the pan and gill again for more than 10 minutes, the noodles will get bigger. Two rounds and a fire
  • 16
    After the fire, 15 more minutes
  • 17
    White and fat, smooth and soft. New Year's must be a new year

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