Homemade buns
By VicentaLakin
The difference between croquettes and croquettes is that: the former uses fine flour, whereas the latter uses ordinary flour; the latter is different in thickness and is thinner than croquettes; the latter is more difficult to make than croquettes because of their thinr and more cheesy characteristics; and the latter is not as soft as their tastes, but rather as their mouths, which are soft and stretchy, and the resilience of the bullet is fractured and less vulnerable。
Recipe Recommendations
- high-gluten flour 300g
- boiling water 90g
- cold water 90g
- egg white one
- mung bean sprouts appropriate amount
- edible oil appropriate amount
- salt 1g
Steps for Homemade buns
1
the flour is then evenly mixed with 90 g of open water and evenly mixed with 90 g of cold water, which is then rubbed into a lasagna for 15 minutes。
2
An equal amount of small agents is produced, which are then rounded。
3
In the past, flour has been added to the hot oil to make the souffle dry。
4
The small flour is crushed into a round skin, a soak is painted and a layer of skin is placed。
5
Split into two groups of eight pieces each。
6
One of the skins was pressed gently with a cane, and then over and over and over and over again。
7
The water in the pot is burned open, placed in non-stick paper, then placed on the cake covers with a lid evaporated for 10 minutes。
8
The first pot is evaporated, two pots。
9
Put a plate on the steamed pie, cut the circle off the irregular surroundings and rip it open while it's hot。
10
Put one on the table, make it look like a wing, a soft stretch and not vulnerable。
11
Summer weather is hot, making a burrito sprouts, fresh。