Two-faced buns
By VicentaLakin
Recipe Recommendations
- cornmeal 200g
- boiling water 250g
- white flour 600g
- warm water 170g
- yeast 3g
- alkali noodles 1g
Steps for Two-faced buns
1
the 200g corn paste is boiled with 250 g of water, mixed to dry powder and released to warm hands。
2
add 600 g of barbed wheat flour, using 3 g of yeast, 170 g of warm water and smooth noodles to the dry-to-temperature corn. water reduction, as appropriate, due to different water intakes of flour。
3
It's twice as big as being warm。
4
it's full of gas. it is easier to rub the alkaline flour in the face case, with a knife-side pressure on the alkaline flour. the pressure is to prevent the alkaline noodles。
5
It's got to be strong, smooth and long, and find the right size。
6
Round and round。
7
It's light and big。
8
A boiler in the water, air and light fire, maintaining a steam spill, evaporated for 18 minutes and caps for two or three minutes。
9
The interior is soft。