Lotus bun

1

Flour opening, yeast in the middle。

2

Puffed around, then put in sugar (no powdered powder, maybe)。

3

I'll add water and rub it in a seafood chef。

4

split the noodles into a 40 g agent。

5

The desktops are coated with a layer of powder, contours, thin surroundings, thicker in the middle。

6

put a 25-glin in the middle。

7

Your left hand is in a hole and you're wearing the skin. The right thumb is behind it, the index finger is ahead of it. Next: the thumb stays where it is, the right hand squeezes forward, and the thumb and the index finger bind together. The left hand follows with the shakes. Keep your mouth shut, keep your mouth shut (focus: pull your face up and move forward in a step)。

8

Pack it up, put cold water in the pot, line it up on the oil-painted steam shelf, leave a gap between the embryos, cover it up, and freeze it。

9

The face is fermented, hot water is burned and then in the steam closet, and the fire is 12 minutes。

1. Each flour is of a different water-sorting nature, so water is slowly added. The pasta, which is temporarily not used during the pasta, is covered with a membrane covering; 3. When the bag is packed, a suitable amount of water is sprayed on the skin, so that the skin is not fractured; 4. In the square, there is powdered powder, which can be applied directly to the water, and once it is completed, the covering is fine (because powdered powder can compensate for and enhance the shortage of gas produced by the yeast). In the absence of powdered bubbles, it is recommended that the cold water boiler evaporate so that, during the period between cold water and boiling water, yeasts can undergo an adaptation process of three minutes after steaming to prevent collapse and contraction; and that the preservation of 5。