White, fat, fat buns
By VicentaLakin
He often listens to his partner saying he doesn't know how to make good pasta, that he'll get sick when he talks about flour, and this time he talks about making buns. It's spring season coming up. Make your own white, fat, sweet, delicious buns。
Recipe Recommendations
- flour 2000 grams
- milk 250ml
- sugar 10 grams
- yeast powder 10 grams
- qingshui 750 grams
Steps for White, fat, fat buns
1
THE MILK 250 ML ADDS 500 GRAMS OF FRESH WATER TO THE BOILER AND HEATS THE FIRE。
2
Heated in the yellow lump, fully melted, milk boiled。
3
1,200 grams of flour in the basin, solid and condensed。
4
Milky butter, when the heat pours into the pressured face。
5
A layer of dry flour is sprayed with milk and yellow sugar。
6
It's hot and warm。
7
Touch the pelvis from time to time when it's covered by cooling。
8
At this point, the finger can be inserted into the milk and yellow sugar fluid for a long time, and it doesn't feel like it's hot。
9
They mix milk and flour with chopsticks。
10
250 g clean water and a layer of yeast powder (10 g). Mixed even。
11
The yeast is added to the milk flour。
12
Continue mixing in one direction and evenly。
13
Make sure there's no noodles in the paste. "Stick pasta can't be too rare, can't be organized, can't be too thin, can be the first fermentation"
14
It fermented for about four hours, and it was opened with a smell of wine and a large blizzard。
15
Put the remaining flour (about 500 grams)。
16
The hand-separated flour closes the paste from the outer circle to the middle, keeping an eye on the middle in one direction and keeping eye on the dry flour that separates the hand from the paste so that the hand does not stick too much paste。
17
The pasta and flour harvests were rounded up。
18
It's a softer face, and it's three-faced. Gagabovin fermented again。
19
It fermented for about one to two hours, increasing to two to two and a half times the original, and it was covered with a slight smell of wine。
20
Inside the dough is a dense, fine bubble。
21
The rest of the flour (about 300 grams) is put on the panel, the fermented face is fermented on the panel, the top is thrown, and the molluscs are made into a slightly hard noodle。
22
Split it up, throw it up, rub it in a bun。
23
The lid hair is 40 minutes and the buns are about 1.5 times larger and can steam. ♪ Hand-to-hand ♪
24
Hot pots with buns, (more full hair, roll-on cages, less full hair, hot pans)。
25
The fire evaporated for 50 minutes, and the fire evaporated for 5 minutes and the pot was uncovered。
26
The skin is smooth, the entrance is sweet。
27
Breathing buns, flat-intensity bubbles, stretches, sweets。