All handmade buns

By VicentaLakin

All handmade buns
It's a custom in our home year that our family and family were going to have to steam their faces, steam them up and do well in the next year

Recipe Recommendations

  • flour 500 grams
  • yeast powder
  • white sugar 10 grams
  • warm water 250 grams

Steps for All handmade buns

  • Make All handmade buns step 0
    1
    Food: flour, yeast, sugar。
  • Make All handmade buns step 1
    2
    A small bowl pours into a small amount of warm water, pours into approximately 5 grams of yeast powder, fully mixes in the warm water to melt completely, and is set aside for a few minutes. The water must not be too hot, more than 40 degrees of water will burn the yeast to death, which prevents the fermentation of the noodles, and warm water about 35 degrees of water is the best and accelerates the fermentation of the yeast。
  • Make All handmade buns step 2
    3
    500 grams of flour and 10 grams of white sugar are evenly mixed into static yeast water and mixed into stale form。
  • Make All handmade buns step 3
    4
    Scratched into a smooth face and covered with a warm membrane。
  • Make All handmade buns step 4
    5
    It'll be fermented when the noodles are twice the size of the old ones, and if you stick some flour in your fingers and don't turn back。
  • Make All handmade buns step 5
    6
    Take a close look at the fermented internal tissue and see a dense beehive, so we can move on。
  • Make All handmade buns step 6
    7
    A layer of dry flour is placed on the board and the flour is removed from the basin and placed on the board. (If the noodles are softer at this point, the dry flour can be added to the flour again
  • Make All handmade buns step 7
    8
    The evaporated buns are delicious, the surface is smooth, the face rub is critical, rubbed over and over again for 10 minutes, and the covered face is cut open, and the internal tissue of the noodles is very delicate and unfermented。
  • Make All handmade buns step 8
    9
    Scratched noodles are divided into small agents (approximately 100 grams each) and a small one is taken with the palms of the hand and several dozen strokes。
  • Make All handmade buns step 9
    10
    It's sorted into a bunhead。
  • Make All handmade buns step 10
    11
    Placing well-stamped buns on the steam closets, be careful to leave some space to prevent the collage of the evaporated buns. Two wakes up for 20 minutes。
  • Make All handmade buns step 11
    12
    A second wake-up call for 10 minutes, with a little push of your finger. Cover the lid and steam it for 20 minutes. (Voving time adjusted to the size of the buns)
  • Make All handmade buns step 12
    13
    You don't have to blow it up when it's off, five minutes before you take it off, and a big, fat, fat pot will steam。
  • Make All handmade buns step 13
    14
    It's a little red-hot practice in our home, so we've got a red, bi-holy seal in our home, and a double-holy seal

    • All handmade buns Make Tips

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