♪ Misty black pepper buns ♪
By VicentaLakin
Recipe Recommendations
- high-gluten flour 250 grams
- qingshui 120 grams
- yeast 3 grams
- salt 5 grams
- Midixiang appropriate amount
- black pepper appropriate amount
- salty and fresh
- roast
- several hours
- senior
Steps for ♪ Misty black pepper buns ♪
1
Preparation of food products: high-banded flour, water, yeasts, salt, edifice。
2
Pour water in the basin。
3
With a razor。
4
Into the edifice, salt and yeast。
5
It's been a long time since I've been able to get to work。
6
Flipped from the edge of the basin at 360°C with a razor and pressed the face。
7
We'll cover it again for 20 minutes。
8
Repeated flip-and-press the face one to two times。
9
The flour spreads out of the silica pads。
10
Round up the noodles。
11
First fermentation in the fermentation basin。
12
Fermentation to twice the size。
13
Split the noodles into four points。
14
After the rounding, cover the film for 10 minutes。
15
Take a face group and press the flat circle to the thin shape of the middle edge。
16
It's like squeezing a bag and closing down。
17
Covered by a 30-minute membrane laxity and a 220°C pre-heat oven。
18
Quite a bit。
19
Spraying water into black pepper shreds and roasting it in the oven for 20 minutes。
20
The finished chart。