Brick
By VicentaLakin
Recipe Recommendations
- low-gluten flour 200g
- warm milk 100g
- Angel yeast 2g
- Walnut raisins, etc. appropriate amount
Steps for Brick
1
The yeast powder is placed in warm milk, mixed, static for 10 minutes. I'm lazy here。2
Hot milk pours into flour while it mixes with chopsticks into dry powder. I actually put more milk on it, and different flour uses different water。3
Three-swipe hands4
The packaging is covered with protective film and fermented twice as much in warmth (in sunlight, in the oven ' s steambox) (or finger-tip flour, with a hole poking without condensing)。5
Scratch the face, and scratch the face。6
Slice the buns: open the bar, roll it up, slice it up. It can be cut into walnuts, raisins, black sesame。7
(b) Second fermentation: The sheet of fermentation is placed in the steam tank and the water is fermented to 1.5 - 2 times the size of the surface. It's gonna get smooth on the surface。8
Steam, cold water steam. 10-15 minutes, look at the size of the bun. When it's evaporated, wait three to five minutes to cover and avoid a contraction。