A wide-range honey sauce fork bun
By VicentaLakin
ONE OF THE COMMERCIAL PRACTICES OF THE FOUR KINGS (SHRIMP DUMPLING, DRY STEAMING, FORKBREAD, EGGBREAD) OF THE GUANGDONG REGION, WHICH IS A REPRESENTATIVE FEATURE OF THE TRADITION, IS THAT THE FINISHED PRODUCT WILL HAVE BIG CRACKS AND WILL EAT SOFTLY AND EASILY. THIS FORMULATION AND PRACTICE, AS WELL AS A SOFT MOUTH (FORMULATED REFERENCE HOUSE AND ROAD) BAKER: ORINGER 6D (BM1352B-3C) FLOUR: FINE GRAPHITE GRAPHITE POWDER STEAMER: WESTHOUSE WTO-PC3001
Recipe Recommendations
- stone mill flour 350 grams
- yeast 5 grams
- sugar 60 grams
- milk 200 grams
- corn oil 25 grams
- Shunnan roasted pork stuffing 250 grams
- salty and sweet
- steamed
- several hours
- ordinary
Steps for A wide-range honey sauce fork bun
1
Add all the mains to the bread drums。
2
Bread machine runs the "and face" program and selects 20 minutes。
3
At the end of the procedure, the noodles were removed and their hands were rubbed for 10 minutes (with powder) to smooth the surface。
4
Scratch the noodles into bars。
5
Split into 12 doses。
6
Take a formulation into a circle with thin middle edges。
7
Add fork in the face。
8
Just shut up。
9
It can also be closed。
10
Encoded into the oven, the membrane room is cooled for 20 minutes (34 degrees) and this is the only fermentation during the entire production process。
11
When the static is over, the size becomes slightly larger。
12
Put it in the middle of the steam oven for 12 minutes。
13
After three minutes of suffocation。
14
Eat the best while it's hot。
15
DoneA wide-range honey sauce fork bun Make Tips
It's like a once-fermented bread. Handmeal is the same formula