Pocket rice buns
By VicentaLakin
It's very interesting, especially by the children, that the mics, the southerners, call them "poachers."
Recipe Recommendations
- Xinliang Medium Gluten Flour 100g
- water 50g
- milk powder 5g
- fine sugar 10g
- yeast 1g
- corn oil 2.8g
- cocoa powder 0.5g
- pumpkin powder 1.5G
- sweetening
- steamed
- an hour
- ordinary
Steps for Pocket rice buns
1
Smelts and yeasts pour into the hot water, mix and dissolve, flour and milk powder pour into the facet. Medium
2
Pour yeast and oil into flour and mix it with chopsticks. Status
3
Scratch it with your hands, maybe for a few minutes, and then split it into 105 grams of white noodles for banana fruit
4
The rest of the dough goes to pumpkin powder
5
Scratch them in yellow, so they can rub the pumpkin in
6
Split white and yellow into six
7
The white noodles are longer, the two heads are sharp
8
The yellow noodles form a thin elliptical shape, which is slightly longer than the white-faced captain. Put a layer of corn oil on the surface (outside the formula) and no oil on the interface, with white noodles on it
9
Squeeze the mouth, shut it down, rub it down, make the meat and skin a little bit closer, squeeze three or four twigs with a thumb and an index finger, squeeze out a banana handle at one end, put a good banana in the steam pan, and put a silicate steam pad under it
10
0.5 grams of cocoa powder, with 1.3 grams of water
11
Put your finger on the cacao and rub it on the banana skin
12
Covering the pan and fermenting in warm places for about 30 minutes (with hot water in the pot) can be seen to be clearly large and time-bound, depending on the fermentation. When the water in the pot is boiled, put it on the steam pot, turn it on fire for about 13 minutes