Steamhead
By VicentaLakin
As a northerner, breakfast is used to buns and buns, and it's not so good out there. It's often steamed up for breakfast, recording。
Recipe Recommendations
- wudeli flour 1500g
- yeast 10g
- water 850g
- white sugar 15g
Steps for Steamhead
1
A little hot sugar, and then 10 grams of yeast melted in the water, and 1,500 grams of flour, about 850 grams of water covered in smooth noodles, which is not so smooth for me, and still needs to be fermented。
2
Half of the fermentation starts with rubbing, then split into 12 small pieces, one of the buns that continues to be rounded, and then continues to waking up in the pot for about half an hour, and it takes longer in the winter to get up and feel lighter, which is almost half the size of the original。
3
Put your hair in the pot。
4
It's only 20 minutes after the water starts steaming, and three minutes from the fire is enough to eat the big, fat, white and fat buns. It's really much better than the one that was bought outside。
5
Steam rolls grow the squalls, oil, salt, onions, ham sausages。
6
Fill it up。
7
Onion ham。
8
A few discounts。
9
Right folded。
10
Cut into even strips, fold them together and press them with chopsticks, then stretch them over each side, and roll them in the back with chopsticks on both sides。
11
Roll it up。
12
You can eat a nice, soft roll for 20 minutes。