Mother's Day
By VicentaLakin
The second Sunday in May of each year is Mother ' s Day, which first appeared in ancient Greece, and the modern Mother ' s Day, which originated in the United States, is a festival of gratitude to mothers, who usually receive gifts on that day, and carnations are seen as flowers for their mothers. A carnival bun has been made for Mother's Day, milk has been used instead of fresh water and noodles, calcium has been added to the diet and the taste of milk has increased. When it's evaporated, put a bouquet of flowers in a wrapping paper for my dear mother, and the five-dollar buns are a hundred dollars in sight, and the mother's favorite is the one with the economy
Recipe Recommendations
- flour 250 grams
- milk 110 grams
- red rice flour 5 grams
- Colorful essence appropriate amount
- yeast 1 gram
Steps for Mother's Day
1
Prepare your food。
2
Flour and yeast in the basin, pour milk。
3
The cook's machine was mounted with a face hook and opened the second set of mixes。
4
Smash the smooth noodles。
5
Cover it up, ferment it in the warm。
6
Flour fermented up to 1.5 times, and when the beehive is organized, the air is flattened。
7
The noodles are split into one large and two small pieces, with large and red chords and small chords。
8
The red noodles cut into small pieces and grew thin。
9
The middle pair folds from the beginning and gathers into the middle。
10
Green noodles make flowers。
11
Under the flowers, a little bit of water is glued, the code is fermented twice on the voltage, leaving a gap between them。
12
Once the fermentation is complete, the oven will be fertilized 100 degrees for 30 minutes, and then suffocated for one minute。Mother's Day Make Tips
1 There is no plaster with spinach juice, and red chords can be replaced with mashed potatoes. Two steams, depending on the size of the buns, actually my steam is about 15 minutes, but I forgot to adjust the time, so I set the time to open the oven. Three summer yeasts are of low use, and an appropriate addition of yeasts can be made during the winter, and cold water can be converted into warm water to contribute to winter fermentation. Noodles are too soft to be made, less hard to squeeze and are not susceptible to deformation。