White-faced buns
By VicentaLakin
Recipe Recommendations
- medium-gluten flour 2 pounds
- water
- yeast 5 grams
- salt 1 scoop
- white sugar 2 tablespoons
- edible alkali 3 grams
Steps for White-faced buns
1
When yeasts are put in warm water, experiments have shown that 36 degrees of water is the most active of divorced yeasts, that too hot water can burn the yeast to death, that too cold water is not hairy, that there are no thermometers to try the temperature by hand, and that it feels a little hot (temperate)。
2
Smuggle evenly。
3
Flour with a spoon of salt, about two grams。
4
Two spoonfuls of sugar。
5
Add warm or cold water (temperature fermentation, not too high) or a milk mixer to smooth the face. I added the milk left by the kids. If there's any left or broken milk in the house, don't throw it, burn it, cool it, ferment it in the flour, make it better
6
I fermented in two ways: 1. Heat the cast pan for a while, heat the whole pot, but not the hand. Put the rubbed noodles in the pot, cover them, and cover them on the side of the pot, maintaining its temperature balance. 2. Noodles are placed in the basin with protective film and fermented in an oven。
7
After an hour, the noodles are ready。
8
Put the edible alkaline in, make a noodle。
9
Dissociate the agent, rub it in a bun and wake up in 20 minutes. It's important to wake up, to see the wrinkles on the face, to see the whole body grow, to light, to steam。
10
The water will be boiled before it's opened (about eight separate) and will be covered with a lid, waiting for the water to be burned to count。
11
The buns are on fire. Don't lift the lids until three minutes later。
12
Let's get out of the pot, it's hot. Every time I'm home, I eat two。