Double-coloured buns
By VicentaLakin
I'm the one who's gonna make a groceries that's worth a lot of money. There are also people who say that my baby eats nothing, so it's empty in front of the kids。
Recipe Recommendations
- high-gluten flour 170g
- low-gluten flour 130g
- water 142g
- yeast powder 2.5G
- sugar 20g
- milk powder 20g
- red rice flour 3g
- salt 2g
- milk fragrance
- steamed
- three-quarters of an hour
- simple
Steps for Double-coloured buns
1
With the exception of red flour, all materials are evenly mixed and placed in a bakery into a smooth pasta. In order to evaporate with smooth surfaces and taste good, the noodles must be covered。
2
On average, the gravitated pasta is split into two, one of which is added to the chorus and continues to be rubbed to the full balance of the chorus and the flour. The remaining half was put back in the bread-crumbs to prevent the face of the dough from drying up。
3
The covered noodles are covered with a bag of fresh meat, which is loose for 20 minutes, and must be lax in order for the next operation to proceed。
4
the thin side of the two pieces of noodles is reduced to one millimeter each, ensuring that the heads of the two sides are roughly equal in width and even in size。
5
Red noodles do the same thing。
6
I split the two colors into two, one with the red skin and one with the white skin, so that the two rolls of color would be different, and this one would overlap the two pieces of the face in a personal preference, press the pressure gently with a cane, flatten the two skins completely. A little water on the overlapping skin and as even as much as possible could not be ignored, and the order of overlap was not specified。
7
The steam pans are connected to water, and the sliced buns are coded in the evaporated form, with a lid fermenting twice the size. My fermentation took almost 40 minutes。
8
The finished chart。
9
The finished chart。
10
The finished chart。
11
The finished chart。
12
The finished chart。Double-coloured buns Make Tips
One, if you make bread in the summer, it's two and a half grams yeast, and in winter you have to adjust it properly. It is suggested that 10-15 grams of water (liquid) in the square be set aside and adjusted appropriately. 3. It can be incorporated and it can be used in accordance with the preferences of the individual. Four, double the square if you want to do more. Don't forget to keep it sealed in a bag if you can't finish it, or the skin will be killed. The buns are frozen for three days. If it takes more time to freeze, the next meal does not need to be unfrozen, and it can be evaporated for 10 minutes。