Donut buns
By VicentaLakin
The diet is now consummated and consummate, and even ordinary buns have to have fun. Look, I made a couple of doughnuts, a few more steps than a normal one, and it's so small and delicate。
Recipe Recommendations
- medium-gluten flour 200 grams
- dry yeast 2 grams
- fine sugar 5 grams
- milk 140 grams
- purple sweet potato powder 2 grams
- pumpkin powder 2 grams
- spinach powder 2 grams
- Butterfly bean pudding flour 2 grams
- sweetening
- steamed
- an hour
- ordinary
Steps for Donut buns
1
Materials ready: barbed flour, dry yeast, fine sugar, milk, natural fruit and vegetable powder (Vioc powder, pumpkin powder, spinach powder, butterflies pollen)
2
Flour, dry yeast, fine sugar, milk mixed into the basin with chopsticks
3
Scratch, 10 minutes
4
Scratch the face slightly for three to five minutes, smooth and thin, and rubbing out the "water-photo muscles"
5
(b) The face is formed into thin slices of approximately 3 mm thick, with a round emulsion carved out of a cookie mold, with a small simulator emptied in the middle; without a cookie simulator, it can be replaced with a cup and bottle cap
6
The rest of the noodles are covered in pieces and continue to carve large and small doughnuts
7
The remaining white noodles are divided into four pieces, each of which is covered with natural fruit and vegetable powder
8
(a) Take a coloured group of noodles and strip it into a thick line
9
(a) Other coloured lasagna are formed into approximately 1 mm thick face, and the pattern is carved out with flower molds
10
A little water sprayed on the doughnuts and pasted the decorative noodles according to their preferences
11
fermentation in evaporation tanks up to 1.5 times the size; evaporation for 12 minutes and thorium for 5 minutes
12
Donut buns are ready, soft and pretty。Donut buns Make Tips
1. No non-basic fermentation, smoothing and direct fermentation, which can effectively control the fermentation speed of the face and bring about consistency in the buns made at different times; 2. The colour colour of the face and the pattern of flowers, etc., are irregular, operated and decorated as they please; 3. The milk used for paste can be replaced with water, vegetable juice, etc.; 4. It is not too soft to make the face too soft to prevent evaporation and deformation; and fermentation up to 1.5 times can be evaporated, fermented too long and can result in the transformation of the product。