Milky-smelt
By VicentaLakin
Twenty-nine, steamy. Today we're going to steam two pots for spring festival. This is one of them, three-story curtains, five per floor, and the steamed buns are about the size of the bowl. Look at these big, fat, white buns and believe my 2019 must have hair。
Recipe Recommendations
- flour
- yeast 1 tsp
- sugar 2 tablespoons
- milk powder 约50 grams
- corn oil 约20 grams
- qingshui appropriate amount
Steps for Milky-smelt
1
Flour is filled with yeast, sugar, milk powder。
2
Smash even。
3
Flour with water。
4
Smuggle into a form that does not see dry powder。
5
Add corn oil。
6
The grouping took place at a time when it was a little rough and covered with face on its hands。
7
Keep rubbing on the face and rubbing it over and over again until it's three-ray state. I've been rubbing my face for about 10 minutes. It ferments to 1.5-2 times the temperature。
8
It's a nice pasta。
9
The finger was covered with flour, a hole was inserted in the middle of the flour, the hole was not condensed, and the face did not collapse, indicating that it was fermented。
10
It's the state inside the noodles, in an even and delicate beehive。
11
After the noodle is removed, the exhaust is pressured repeatedly and divided into a small agent of as equal size as possible. Covered with film or gauze to prevent surface drying。
12
Take a agent, rub it over and over, and a agent rubs around 30。
13
Clean it up, preferably in a slightly fine spherical form, such as a light bulb。
14
It was drained into the steam curtains with silica pads, leaving enough space between the dough。
15
Three curtains。
16
Five for each curtain. Cover the lid, hair for more than 10 minutes. It's a fire. It's 15 minutes of air。
17
Steamy buns, fat and fat, smooth and thin。
18
Today's first pot, one fat, smooth, tastes good, with a light cream。
19
I wish you the same bun, hairy。