Slice the buns

1

Fresh potatoes go varnish。

2

A very small amount of water is used to make mashed potatoes, and it would be more subtle to suggest a few more times with a cooker。

3

The ratio of mashed potatoes to flour is 1:1 best, and I have 500 grams of mashed potatoes here, so 500 grams of flour, because it's warm now, and three grams of yeast, if you can use 100 grams of flour for winter. Whether yeasts should be warmed up early, winter suggested warmed up early

4

Because each individual has a different amount of water and flour intake, if the pasta appears too dry or too wet, it can be used to refill the face and dry the flour in the form of hand-held water and finger-pecked face, never to be used to fall down, because too much can be done once and for all if it is not determined。

5

Flour and mashed potatoes can be dropped directly on the board when they are mixed into dry powder-free shrouds with chopsticks in large basins。

6

The face-down plate is covered with smooth, non-particleed noodles。

7

It's better to put another wet sheet on the skin of a warm fermented fermentation on the surface of a warm water cap, if it's in a hot pot。

8

The fermented pasta is 1.5 to 2.0 times larger, a small hole is poked in the middle of the group with a little dry powder with a finger. A small hole is fermented if it does not collapse or bounce back. Because the temperature of the season is different from the fermenting time, the fermentation must be done with more attention to the changes in the noodles, and never overferment, nor with the habit of overfermenting, because the fermented musk is sour. Over-fermented white flour can also be used for small sodas or acids in alkaline noodles and lasagna, but the alkalineity of mashed potatoes can become dirty green]。

9

The fermented pasta pulls a little bit of thin flour out of the big bowl. [I've always been very fond of rubbing on the board because it's not only a little bit more energy-efficient, it's a little more fermented, and the proteins in the flour come together, they form a bit of a face, and they're made to make a little bit of a small gas hole. On the other hand, with little face, the tissue is thick, so it's better to push the noodles。

10

If the noodle is too large to operate in three or four operations, the temporarily inactive noodle should be covered in time to prevent surface wind drying。

11

Scrambling can be done with a cane and then folded... so that not only can it be fully ventilated, but it can also produce surface smooth water-phorous muscle buns. This step with a pressurizer can also be replaced by a pressurizer, and the buns from the pressurizer are also top water-photo muscles。

12

The well-breathed face group grows in squares with a stick。

13

It rolls slowly from side to side and turns into a stick. A bit of fresh water can stick stronger at the end。

14

When they are rolled, the knife marks are pressed on the face stick, each of which must be a little longer than the diameter of the face stick, so that the cutter would be more beautiful。

15

If it's a warm fermentation in the room, all of it is cut and a small canteen is sprayed with a thin fog on the surface of the bun and then the lid is put on the warmth for final fermentation. The purpose of this operation is to prevent excessive evaporation of the surface skin from causing the finished product to develop rigidity]。

16

There's no map of the water sprayed with mashed potatoes. You can spray it at two heights, and you can ferment it。

17

When the cork is fermented up to 1.5 times the weight of the bollard is reduced and the quick return of the bollard is sufficient for fermentation. The anti-embroids are intact, and they have to wait. Note: If the embryo is many times bigger, it is fermented too much when it collapses on the basis of the embryo. [The taste of pasta is crucial, and fermentation is a top priority, so it is important to learn how to judge the fermentation of pasta each time, because there is no video, so it can only be filled with brain.]。

18

When your hair is fermented, you steam in the steam pot for 12 minutes and then you don't have to put a cap on it, and then in three minutes, you're gonna turn back. [Note: When steaming, be careful not to leak, one or two of the dead-faced buns will appear。

19

It's so delicate。

20

When evaporated, the cotton frame is removed in time to avoid wetting of the boiler ' s vapours。

It is important to check if the yeast is out of activity. The way to keep the yeast after the opening is to put it in the freezer, the ice cream floor. It is best to use the temperature of the watered yeast, within 38 degrees, i.e. close to body temperature, and more than 38 degrees of yeast are burned to death. How's the hot pot fermented? A little warm water is burned in the pot, and it's up to 50-60 degrees, and the bunts are fermented. If there is too much advice for the first time that the freezer in the freezer is the ice cream that keeps the ice cream when it's completely cooled, then it's as fresh and soft as the fresh buns that you want to eat for 10 minutes. The freeze can be kept for more than two weeks。