Stuffy buns
By VicentaLakin
Recipe Recommendations
- flour 500 grams
- yeast 5 grams
- salt 2 grams
- qingshui appropriate amount
Steps for Stuffy buns
1
500 grams of flour in the basin。
2
Add 2 grams of salt to improve the strength of flour and 5 grams of yeast。
3
Scattered flour with chopsticks into the water, mixed with water, and made of a large coat of face。
4
Down into a smooth pasta。
5
Put the lid on and ferment twice as big。
6
The niced noodles are beehive-like。
7
Full exhausting and flattening makes the noodles tougher。
8
Split the noodles into two-and-a-half lengths。
9
A small face squeezed into dry flour with a cow tongue。
10
The rolls were rolled up again and evenly covered with dry flour, so that it was repeated four or five times as an embryo。
11
It's all done。
12
Take a raw embryo to the centre with a hand around the noodle。
13
It is then sprouted into a bun shape and placed in the oven of the loose steam oven。
14
Send the dish into the steambox for a second awakening。
15
Sets the time for the evaporation of the lasagna: the temperature is set at 180°C, the original vapour is 20 minutes, and the furnace is 5 minutes。
16
A map of the product (very soft, one layer torn when the buns are out)。