Shell buns
By VicentaLakin
The Shanghaiers call these buns buns buns, and the Shanghai early-night stand owners are used to the Shanghai-seaped buns of meat, vegetables and soy sauce. And sometimes it's called buns, such as scabs, knives, red sugar, etc., and sometimes it's called bread, so my mother-in-law calls it bread, so often I mistake that she wants Western bread. I don't make buns, they're hard to do, they're learned to wipe, ferment and steam. Fortunately, I have a bakery machine, I have experience in making bread, and although it's two different things, there's always a connection. Besides, it's not enough technology, it's worth it, it's worth it, it's worth it, it's worth it, it's worth it。
Recipe Recommendations
- medium-gluten flour 230 grams
- cocoa powder 10 grams
- water 140 grams
- yeast 3 grams
- salt 3 grams
- sugar 20 grams
Steps for Shell buns
1
Material collection 1 white noodles: 120 g of condensed flour + 60 g of water + 1.5 g of yeast + 1.5 g of salt + 10 g of sugar + 2 cocoa noodles: Medium-banded flour 110 grams plus cocoa 10 grams plus water 80 grams plus yeast 1.5 grams plus salt 1.5 grams plus sugar 10 grams
2
Scrambling: First, rub the white noodles, put all the material on the white ones into the toaster mixer, mix them with chopsticks into a stubble, and take a domino programme (20 minutes)。
3
In turn, the two noodles were fermented with their hands, and then again with their hands, so that the two were fermented simultaneously, covering the film for 20 minutes。
4
THE WAKING FACE IS IN TWO SQUARES OF THE SAME SIZE, ABOUT 5MM THICK. BRUSH WATER ON WHITE SKIN。
5
Cover the face of cocoa on the white skin, which is brushed with water, and pull the face of cocoa lightly, so that the skin is the same size。
6
Water is also brushed on the face of cocoa, rolls up along the long edges and tightens。
7
Cut the agent, I cut 14。
8
Take a formulation and put it in a circle, with a focus on making the white and brown layers clear。
9
Pumping is rounded or elliptical, e.g. scraping marks on half the circle, be careful not to cut。
10
Pushing in the edges with fingers or chopsticks, they turn to moon teeth。
11
The thumb and the index finger are in the middle。
12
Puncturing, squeezing a little tip, sorting out the shell shape。
13
It's good to have a shellfish。
14
Steam cages are covered with silica, with raw embryos, with sufficient space between them. A pot of hot water, about 80°C, steam cages on hot water, fermentation caps for 30 minutes. I'm a 3-layer steam cage, so every 10 minutes, change the top-down steam cage position。
15
The fire will be burned for another 10-15 minutes and the caps will be shut down for two minutes。
16
If you like, don't forget your homework, and welcome to my food public name, "The Eyebrow", more recipesShell buns Make Tips
The ratio of flour to water is 2:1, but cocoa powder is more water-intensive, so more water is needed. If other colour powders, such as potato powder, are used, the amount of water is adjusted to the water intake of the powder. 2 Water should not be added at once, especially cocoa pasta, which should be added at the discretion of 10-20 grams. Three salt sugars are not flavoured, and salt makes the noodles tougher, and sugar helps to ferment。