The wrinkled knife cut the buns

1

Materials are ready: small-scale southern bun powder, fresh milk, beet root powder; the bun powder is of unlimited type and can be replaced with barbed flour and proper dry yeast; fresh milk can be replaced with warm water or vegetable juice; beet root powder can be replaced with other colours of natural fruit and vegetables。

2

240 grams of buns are self-puffed into the basin。

3

Fresh milk is poured into flour and mixed into the form with chopsticks; the thinness of milk is different from the temperature of the room, so milk can be added to it on a case-by-case basis and see how the face of the face can increase or decrease。

4

Hand rubbing into dry flour-free flour。

5

Split the noodles into 2 equals。

6

One, with a rinsing basin, prevents the water from evaporating; the other, with a little pressure, for about eight minutes, adjusts the time to the strength, the face is thin, the surface is very smooth and round; the time and strength of this step cannot be saved。

7

Compared to two noodles: the left pits are unpaved with yellow colours; the right-painted ones are not only smooth and thin, but also white, and the naked eye can see elasticity。

8

The gravitated white noodles were tied with a scab, another scavenging, red beet root powder and a few drops of water。

9

Scratch it with a little graft, fine, light, soft and flexible red。

10

The red noodles were placed in a rinsing basin, completely covered with a bag of fresh meat and protected from evaporation。

11

It grows about 35 centimetres and is about 15 centimetres wide and about 2 mm thick。

12

It is formed into thin rectangles of the same size as the white one; it is laid down with a small amount of cool water sprayed with a canteen, then covered with red noodles, with a few strokes of a cane, and pierced with toothpicks of the bubble hidden in it。

13

From the top to the bottom, the roll stops halfway, and the rest ensures that the parts of the roll are fully wrapped。

14

Cut the face below with a sharp knife into approximately 8 mm wide。

15

Twirl the noodles three times in one direction, in the form of plumes between red and white。

16

Rolls, interfaces down, strips off the irregular ends with a sharp knife, and divides the middle section into four sections of equal length, each of which is approximately 3.5 centimeters; the rest of the sides grow bars, the plates are in the form of sticks and candy, and the mouth is pressed below。

17

The steambox is filled with a steam closet, with the raw code placed on the steam pad, with sufficient expansion space; the fermentation in the steambox or the steam pan for about 30 minutes。

18

The steamer is 1.5 times the original hour, and the steamer can steam up and down 100 degrees, 20 minutes, 5 minutes and then out of the box; if the steamer is used, the fire can steam for 20 minutes and 5 minutes。

19

The wrinkled knife cut the buns, fermented at once, and the softness is worth it

1. There are no bundly powders that can be replaced by barbed flour and dry yeasts: 240 grams of condensed flour, 3 grams of dry yeast, and white sugar can be placed in approximately 5-10 grams; 2. If the buns are to be evaporated, the liquid is not too much, the fermentation time is too long, it is 1.5 times the fermentation; 3. The steam tank is high, but the surface surface is dry, so the steam can be sprayed between the surface in order to increase the humidity of the surface; whereas the metal lid can produce a large amount of steam drops on the surface of the collage, which can affect the smoothness, so the lids can be fully wrapped with large cotton veils, preventing water evaporation drops on it; 4. The varnish used is so that it changes colour; and, if it is a chemical, it is a colour。