Brick
By VicentaLakin
The buns are the preferred main pasta product, which is made of flour as the main raw material, and which has been evaporated. Flour is not only easily digested, but also easily stored, so it is popular. In order to steam the buns, the wafers can be used alongside the yeast. The two main functions of blistering, namely, producing carbon dioxide gases and increasing the volume of the baking; and improving whiteness in the skin of the baking, making it easy for the processors to evaporate white, large and bright。
Recipe Recommendations
- flour 1 kg
- Haiweili steamed buns baking powder 5 grams
- water
- yeast 10 grams
Steps for Brick
1
The material is referred to by reference to the above-mentioned buns and flour, yeasts, mackerel powdering and water, in which the flour is selected by choice of the congested flour, rather than by choice of the congested flour or congested powder. Cereal:
2
(b) Catalyst powder: It is generally 0.3-0.5 per cent and is recommended to start with 0.5 per cent。
3
Call yeast: The yeast quantity is followed by water solution and activation。
4
Water:
5
The use of chord powder indicates that the use of bubbly powder is simple, with the requirement that the powder be mixed in flour and then added to the active yeast, water and flour。
6
The main function of the description and face-to-face approach is to create a good face network for the noodles, so that the carbon dioxide gas can be properly covered, the internal structure of the buns can be so full that it requires no sticky and surface smoothing。
7
Styling step diagrams of strips:
8
Separatizer subgraph:
9
Scroll in a round image:
10
In order to be able to wake up, the most suitable conditions for awakening are: temperature of 33-35°C; humidity of 75-85%; and wake-up time of approximately 40 minutes。
11
When the steaming of the buns wakes up, the buns can evaporate out of the soft and full。
12
Aluminum-free follicle powder can co-result with yeast gas, which makes the steamed buns very loose and full of fresh technology。Brick Make Tips
I. Flour powdering and flour formulation 1 and flour formulation (manual) 1 kg yeast: 10 grams of Heweles Puffed head: 5 g water: 0.45 kg2, hand-to-hand and flour ratio (in flour) yeast: 1% Hawelis Puffing: 0.5 per cent water: 45 per cent note: if the mill uses machinery and flour, reduce water additions to 42 per cent。