White buns
By VicentaLakin
Recipe Recommendations
- flour 300 grams
- white sugar 35 grams
- yeast 3 grams
- water 150 grams
- sweetening
- steamed
- three-quarters of an hour
- simple
Steps for White buns
1
The white sugar and yeast melt into the warm water, slowly adding yeast to the flour, while mixing it with chopsticks into a swirl, rubbing it in a smooth face and fermenting it twice as warm as the original wet drawer。
2
The fermented noodles, with a small amount of dry powder on their fingertips, and the hole will be ready if it does not shrink or collapse. Summer usually takes 30 or 40 minutes。
3
The fermented pasta takes out the exhaust and then rubs it back to the size of the original one. It doesn't feel like it's out of the bubble. It's not smooth。
4
Cylindrons in cylindrical form with rubber razors。
5
Put the agent in a bun. Placing bunheads in steam cages and incubating them in cold-watered pans, fermenting twice as big as the original 1.5, or 15-20 minutes。
6
The fire opened, turned into fire, steamed for 7 to 8 minutes, and shut the fire for 2 or 3 minutes before opening。White buns Make Tips
1. It usually takes me more than 10 to 15 minutes to knead the dough smoothly.
2. Use your fingers to dip in a little dry powder and poke a hole in the fermented dough. The hole will be ready without retracting or collapsing.
3. When fermentation is carried out for the second time, it usually takes 15 to 20 minutes in summer. Winter takes a long time. (When you are not proficient at it, you can open it often and see that the steamed buns have become larger and plump.)
2. Use your fingers to dip in a little dry powder and poke a hole in the fermented dough. The hole will be ready without retracting or collapsing.
3. When fermentation is carried out for the second time, it usually takes 15 to 20 minutes in summer. Winter takes a long time. (When you are not proficient at it, you can open it often and see that the steamed buns have become larger and plump.)