A spinach sesame soup bun
By VicentaLakin
This bun is made of spinach juice and noodles, spinach-rich vegetables, spinach juice and noodles, well-dressed, well-nourished pasta, non-making and non-mixing, but rather of black sesame soup, a noodle bag, rubbing, steaming on the pot, sweet inside, sessamel smelt, smelt-smelt-smelt-smelt-smelt-smelt-smelt-smelt-smelt-smelt-smelt-smelt-smelt-smelt-smelt-smelt-smelt-smelt, smelt-smelt-smelt-smelt-smelt-smelt-smelted-smelted, smelted-smelted-smelted-smelted-smelted, and children like it. 400 grams of flour, 210 grams of spinach juice, 3 grams of yeast, 5 grams of sugar, 1 grams of salt; 130 grams of sesame soup。
Recipe Recommendations
- medium-gluten flour 400 grams
- spinach juice 210 grams
- sesame dumpling 130 grams
- yeast 3 grams
- sugar 5 grams
- salt 1 gram
- sweetening
- steamed
- several hours
- ordinary
Steps for A spinach sesame soup bun
1
Prepare spinach juice, spinach juice, mix it with fresh water into a wall breaker, get 210 grams of spinach juice。
2
Flour is placed in a condensed drum, with spinach juice, yeast 3 grams, sugar 5 grams, salt 1 grams, mixed into a group of flour, rounded and fermented twice as much in warmth。
3
The fermented lasagna is inside the beehive and needs to continue to be ventilated and split into a noodle. When the noodles are venting, it has to be smooth, so that the steamed bun is not smooth。
4
Take a pasta and flatten it, put a tonic on it and shut it down。
5
All ready buns can be awaked for 15 minutes, then evaporated through the waking buns, and the finished product will be more soft。
6
It's on the steam tank, and it's 15 minutes. The evaporation tank will be steamed in three seconds, with a 360-degree steam cycle, a evaporated bun beauty, and no steam drops returning to the outer layer of the bag。A spinach sesame soup bun Make Tips
1. The amount of water in the buns is generally 50 per cent; 2. The yeasts may, depending on the temperature season, be fermented in small-scale fermenters, less so that the room temperature is 4 grams low; 3. The fermented face must be rubbed to smooth, so that the product is beautiful; 4. The made buns should not be evaporated directly in the pot, awakened and steamed, and their mouths softly。