The rice mushrooms
By VicentaLakin
When the rice was roasted with wheat, some more casseroles were prepared, some bread. The smokers also like rice buns, big, white, black, but mostly sweet. It's only salty, but it's a little plum。
Recipe Recommendations
- flour 750ｇ
- glutinous rice bacon stuffing appropriate amount
- Angel yeast 5g
- white sugar 15g
- baking powder 2g
- lard 15g
Steps for The rice mushrooms
1
See my last recipe, "The Bartender Bartender. " Practice: One night with rice bubbles, 40 minutes with the fire burning and steaming, and then, with the exception of onions, all the materials are put together, with salt and salt sauce and steamed fish, with white peppers, which are then fixed and then placed in the gravy and onions。
2
Flour filtered。
3
Flour is sifted with yeasts, sugar, powdered bubbles, proper water grafted into groups, 15 grams of pig oil, then smoothed for 15 minutes, and then rubped the face of the face with smoother hands。
4
Fermentation up to twice the size of the vent. The cold in winter allows for the first night of the day, and the next morning, the first morning, the face is right。
5
It is formed behind a flat-teaming of the face, into a single-size formulation, rounded and then placed into a proper amount of guacamole, which is pressured with a piece of bamboo or spoon。
6
Squeeze the hammer and shut up。
7
Keep your mouth shut, you can make it any way you want. Just keep it tight and look good。
8
It's twice as big as the steampot。
9
When the fire broke, it was evaporated for 20 minutes。
10
Steamy fat bun。
11
Find a nicer picture。
12
Inside the bun, the face is soft and thin, a little sweet. It's good