White buns
By VicentaLakin
It looks good, fat and fat, and it's fine inside, tastes good and tastes so good。
Recipe Recommendations
- flour 750ｇ
- yeast 5g
- white sugar 15g
- baking powder 2g
- lard 10 grams
- warm water appropriate amount
Steps for White buns
1
Flour filtered。
2
Add yeast, powdered powder, sugar, pig oil, and flatten. The pig oil was added to make the tissue more nuanced。
3
A little bit of warm water is added, with chopsticks in the form of tatters, and 10-15 minutes of wake-up. And then they rub their faces to the surface smooth, and they rub them in a way that is not sticky and flexible. It's a good move. It's a good move. The yeast can also start with warm water。
4
Put it in a container and ferment it to twice the size。
5
Internal beehive。
6
When the air is smoothed, it is divided into 16 equals (size of ping-pong ball), rolled round and fined, with a little higher in the middle of the bunt and fermented. When the fermentation gets bigger, it doesn't look high because of gravity。
7
Send it twice as big。
8
Cold water on the pot steam。
9
The fire was steamed for 20 minutes and then shut down for another five minutes。
10
Conditional use of a scaffold, no return of water, no drop of soda, and smooth and thin surfaces。
11
Two pots of fat and white buns。
12
Whispering to look at the back, it's delicate, it's delicate, it's flexible, it's delicious。
13
One more inside, good. We're almost there. If you can't finish the steamed buns, you can put the freezer in the conservatory bag。