Double-coloured buns
By VicentaLakin
MY BREAKFAST IS BASED ON PASTA. IT'S USUALLY DONE ONCE. I CAN EAT FOR A FEW DAYS. IT'S SO HOT, IT'S A LITTLE FADED, BUT I THINK IT'S A NICE, SOFT TASTE. CHRYSOTILE DRY POWDER IS BOUGHT AT TB, AND CHILD SHOES THAT ARE NOT AVAILABLE IN THE HOME CAN BE MADE DIRECTLY FROM STEAMED POTATOES, WITH A BETTER COLOR. IT'S 55 GRAMS OF FRUIT JUICE THIS TIME, AND THE MASHED POTATOES ARE ALMOST UNSCALED. I USE A MEDIUM-BANDED FLOUR THAT'S A KITE。
Recipe Recommendations
- medium-gluten flour 200 grams
- Purple sweet potato freeze-dried powder appropriate amount
- orange one
- carrot appropriate amount
- water appropriate amount
- sunflower oil 10 grams
- Rapid yeast powder 3 grams
- white granulated sugar appropriate amount
- sweetening
- steamed
- several hours
- ordinary
Steps for Double-coloured buns
1
Materials: Potato dry powder, pickles, carrots, rounded flour, 200 grams, white sugar, 30 grams, sunflower seed oil, 10 grams, yeast powder, 3 grams
2
Potato powder with water, 1.5 grams of yeast, 15 grams of sugar in pixie form; radish radish with a cuisine mixer, with 1.5 grams of yeast, 15 grams of sugar mixed
3
100 grams of flour each, mixed in with lasagna paste and fruit juice, and 5 grams of oil each
4
It ferments twice as much in warmth
5
I'll take out the fresh pasta, take out the exhaust, wake up for 10 minutes, and weigh it into a small agent
6
Put the lasagna on the thick side of the middle, wrap it in the juice, squeeze it tight and close it down
7
With a sharp blade, the blade is oiled, crosses the top of the face
8
Yellow buns are the same as above, and the leather is swapped. When they're done, put them in the steam cage and ferment
9
The cold water boilers steam, the water rolls and turns into fire for approximately 20 to 25 minutes, and the steam is covered in five minutes。