Brick

ange 5g with 30-35 degrees of hot water, 300ml with a drop of water on the back of the hand, melted with sugar. 5-10 minutes of static fermentation。

You can add sugar to flour if you like。

flour 500g is added to 2g small sodas (a little soda is enough, more buns are yellow and tastes too alkaline. a little soda was added in order to avoid the fermentation of acid. it's actually the principle of alkyl

Add a mildly warm yeast to the flour and join it several times, adding a little water to the side of the mixed snowflake and adding a little more water. So it's still snowflakes up to the bottom of the flour. Then put the snowflakes and pack them with your hands. And then he starts rubbing his face like he's naked, rubbing his face and falling a few times. If this process drys up, you can use some water on your hands to keep rubbing. Don't add water to the dough, even if you think it'll make it sticky. ♪ Until the three lights ♪

The fermentation is done with a piece of dry cloth (deforested or wet as far as dry or wet cloth is concerned, depending on the dry wetness of the fermenting environment, which can be used as dry cloth if wet). In the winter, I opened the oven with a bowl of hot water (about 80 degrees) for 180 degrees three to five minutes, so that the temperature would go up and open it for one minute, so that the temperature inside would not be cooked. The temperature of the oven can be increased to around 35 degrees and 120 minutes if the hand reaches the oven. Fermentation. The duration of the fermentation depends on the temperature, and the success of the fermentation ultimately depends on the finger sticky flour pressing a hole in the face of the face, which smells fermented。

The fermented pasta unmasked the finely balanced hive. A small amount of flour was sprayed on the board, which was then ploughed in groups, and then pumped again with a coat. Because the pasta fermentation process produces gas, if one hole in the bun is not fully excluded. It affects beauty and taste. The pasta is soft and sturdy after two rubs。

Growing up strips, thinly determined the length of the bun. Then cut into a section. Swords grind as fast as possible, and knives as fast as possible. It's only even. It's out of rectangles. Two irregular shapes can be rubbed together into round buns. The round-head technique can be used to push inward, i.e. to point in the index finger, and to press downwards in the mouth of the thumb, so that it repeats the face into a circle. It's a round bun。

Steam pots with hot water, oil sheet adhesive under bunhead embryos (a roll of oil paper I bought in small pieces). The buns continue to enter the steaming pan cap for a second time for 20-30 minutes, until the original embryo is twice the size. At this point, the temperature of water in the steam pan is almost cool, and it's 12 minutes after the fire. (It is better not to have a big drop of steam in the pot, which can easily deform a hole in the bunt. Don't open the hood in the middle of the trip, fire will stop when the buns double again in 12 minutes, and it will be cooled in 5 minutes

The buns are done. The buns are basically the same. It's just that there's an extra process in the middle of it, of making and decorating。

Plumby, chewing out the greasy buns, full-faced, sweet and smelly. Don't worry about what you made。

A little soda, beer, etc. could also be added to the first fermentation in order to accelerate the pasta. The southern summer temperature is so high that it can ferment directly into the room. The good ones are the key. If you add a little soda, you can add some vinegar to the steam water. This way the yellow buns can return to white。