A fan bag of pickles
By VicentaLakin
I think a lot of people used to eat their mother's. Now that you can't go out now, you can try to do it at home, make buns, mainly on the face and hair, and just notice that the buns are 100% successful, that the chefs in the hotel usually use a single fermentation method to save time for buns. I'm using a secondary fermentation method today, and two buns eat more fermenting
Recipe Recommendations
- flour 600 grams
- baking powder 1 gram
- white granulated sugar 10 grams
- yeast powder 6 grams
- qingshui 310 grams
- leek a
- eggs six
- sweet potato vermicelli a
- salt a little
- shisanxiang a little
- sesame oil a spoonful
- chicken essence a spoonful
- salty and fresh
- steamed
- several hours
- ordinary
Steps for A fan bag of pickles
1
The yeast powder is watered open for two minutes so that the activity of the yeast can be fully realized, cold can be used in winter and cold water can be replaced by high summer temperatures。
2
Add flour, white sugar, powdered powder, flour is a common medium-band flour。
3
The pasta can be smooth and thin, too many can be covered with a cook's machine, and a few can be rubbed with hands when you are not tired, but it must be in a delicate state, with no bumps on the surface, no fractured face bands, and then covered with a shampoo, which is fermented in warm ground for about an hour。
4
The fermented pasta comes to prepare the buns, the red potato fans are cooked in the pot, they're cooked, they're cut out, and friends use green beans, but I don't think they're good enough。
5
The beryllium is washed clean, the root of the beryllium is cut, the most easily leftover pesticide is cut clean, then dried up and cut with a knife。
6
You can have more eggs at home. I used six, not many。
7
The eggs are boiled with a boiler, which is then taken out, dumped on the tablet and cut with a knife。
8
Put herbs, fans, eggs in a bigger pot, add soy oil, salt, chicken, 13 fragrances, and make it into a bun。
9
When the noodles are fermented, they become twice the size of the pasta, opening them, and there are small holes in the interior that are visible, and there is a slight smell of wine。
10
A few flours had been cast on the tablets in advance, the fermented noodles had been removed, smoothed again, and a large amount of gas had been released from the fermentation。
11
Scratched pasta to grow stripes, cut out a single-size facial agent with a knife, and spread a layer of dry flour over the surface to prevent each other from being attached。
12
With the palm of the hand, press a dose beneath it, and then stow it in a circular shape, slightly thick in the middle, slightly thin in the surroundings, wrapped in a large spoon of cuisine eggs。
13
It's been my greatest achievement to squeeze it with my hand in the form of a bag, a skin-skinned bone, and awake for 15 minutes again。
14
The fermented buns steam in a cold-water pan, 10 minutes after the water starts to steam, and the steaming time depends on the size of the buns, usually ten minutes enough to steam, and the buns don't collapse, they don't collapse, they don't collapse, they don't melt, as long as the dough is in place。A fan bag of pickles Make Tips
Steamed flour, we use ordinary Chinese flour, and the resilience and flaccidness of the flour is more appropriate. If you want to make buns whiteter and softer, you can add a spoon of solid pig oil to flour. Flowing powder is a very safe additive, sold at ordinary supermarkets, unsafe additives are aluminium-containing powder, and when purchased, the choice of clearly marked non-aluminum-free powder is more reliable. In order for the buns not to collapse and the wrinkles to be clear, it must be smooth and thin, not too long or too short to wake up, too short to ferment, and the buns made are prone to death, stiff skin, water, too long awakening, and usually evaporated buns will not see the wrinkles or wrinkles。