Handmade buns in the private room
By VicentaLakin
Recipe Recommendations
- medium-gluten flour 3 cups
- normal temperature water 1.5 cups
- white sugar 1 tablespoon
Steps for Handmade buns in the private room
1
flour, sugar, warm water pouring into the kitchenaid and face group. put it in a bowl and put the lid on for one night and prepare for the bun the next morning。
2
Open the bowl, it smells slightly sour and it softens. Open the noodles. There's a big, small air hole inside the noodles。
3
Scratch the face with a little soda or a noodle, smooth and un sticky hands to the face, and beat the face with the sound of bang and bang. We'll have the noodles in nines. The left hand holds the face of the face in a right hand-to-hand circle, and the face-to-face turns a more round in the hand。
4
It's cold water under the pot. It's a cm down to the steam tank. Steamed four buns in a box。
5
There was a fire on the gas stove, and the water turned on the fire for 20 minutes。
6
Cooking, this is a hand-made, non-fermented mackerel that takes one night to hair. If you want to make a hand-meat, add a spoonful of dry yeast to the formula, you can reduce the duration of the face to one or three hours at a temperature. Natural fermented buns are thicker and sweeter than yeast hairy buns。