Ham bun
By VicentaLakin
Last time I made a braid, the kids liked it, so I changed it. At noon, it was decided to cook green bean congee at night, so the porridge was made in the afternoon, and it was later, so the picture was not particularly clear. This time, I made the buns like cakes, wrapped them in ham and smelled like ham。
Recipe Recommendations
- flour 300 grams
- boiling water 140 grams
- white sugar 40 grams
- yeast 3 grams
- salt 1/2 teaspoon
- ham appropriate amount
- sweetening
- steamed
- an hour
- senior
Steps for Ham bun
1
Sugar is added to the bowl, and yeasts are added when they are released with open water. The water's warm when yeasts are added, about 30 degrees, not when the water's running
2
Ten minutes, or so。
3
The salt is mixed with flour, and the yeast is slowly added to the flour, while at the same time it is mixed with chopsticks。
4
Then it's made of noodles. It's a very rough time to start with。
5
Move the noodles to the operating table and rub them in a smooth and fine one and put them in larger containers. (The noodles must be smooth so that the buns can be made better, both tissue and skin)
6
The fermentation of the filament chamber is twice as high as before, and the fermentation of the noodles is done。
7
The fermented noodles, with a small amount of dry powder on their fingertips and a hole that does not shrink。
8
The fermented pasta takes out the exhaust and then rubs it back to the size of the original one。
9
Prepare ham。
10
Cut into the right little piece. By the time it was finished, I split it in two
11
Take half the noodles to grow bars。
12
Growing squares of buying noodles, divided into three. ♪ With a knife ♪
13
2 cuts vertically, divided into 9 pieces。
14
Put a piece of ham on the head of each small piece of noodles。
15
Half-roll first, then a thin layer of water at the end of the face。
16
And then it all goes to the end。
17
The made buns are evaporated with a thin layer of oil and fermented twice as big as the original one and a half. I've put cold water in the pot so I don't have to ferment it
18
Cold water enters the pot, the fire turns on the fire and evaporates for about five minutes, and after the fire closes, it continues to suffocate for three to five minutes before the top is lifted。Ham bun Make Tips
Poetic heart phrase:
1: The whole step of kneading dough is no different from the basic white flour steamed buns. The main thing is to knead the dough smoothly so that the surface of the steamed buns is delicate.
2: In Step 12, when dividing the dough sheet into small strips, first compare the ham strips with the same. The width of the dough sheet should be shorter than the ham strips, because the steamed bun embryo will expand during the secondary fermentation, so that the fermented steamed bun embryo will be just as long as the ham strips, which is more beautiful. On the contrary, if it is the same width at the beginning, the ham strips will be wrapped in the steamed buns after they expand.
1: The whole step of kneading dough is no different from the basic white flour steamed buns. The main thing is to knead the dough smoothly so that the surface of the steamed buns is delicate.
2: In Step 12, when dividing the dough sheet into small strips, first compare the ham strips with the same. The width of the dough sheet should be shorter than the ham strips, because the steamed bun embryo will expand during the secondary fermentation, so that the fermented steamed bun embryo will be just as long as the ham strips, which is more beautiful. On the contrary, if it is the same width at the beginning, the ham strips will be wrapped in the steamed buns after they expand.