Soo Sanctuary
By VicentaLakin
The bun is one of the most popular pasta in the North, and it's made a lot of buns, but it's the first time that you've had a good taste, you've come back to try to make it, and don't say it's really good. More important is a health bag with a bowl of porridge for breakfast
Recipe Recommendations
- salty and fresh
- steamed
- several hours
- ordinary
Steps for Soo Sanctuary
1
Flour-duging pits are placed in yeasts, mixed in around 30 degrees of warm water and then fermented in smoothed face。
2
Prepare the pap food. And clean up the carrots。
3
Shrooms and muscular poaching are clean。
4
Carrots are gravitated to the ground with silk。
5
The eggs were scattered, the oil pan was hot and the eggs were spilled。
6
Washed mushrooms and wooden ears and onions and ginger cut to pieces。
7
Then mix the dried eggs with carrots。
8
Then put the mushrooms and the wood and the sauce and the ginger mush。
9
Finally put it in the onion。
10
Smash it and flatten it。
11
It's been fermented more than twice as fast as the beehive。
12
Then a little flour was thrown on the board and the face was smoothed over and over again。
13
Then, in about 5 to 10 minutes, it's easy to get a strip in shape。
14
Cut it into a agent and tumble it into a thinner skin on the middle side。
15
Put it on the skin。
16
Packages in washed shape are placed in the steam pan, and if there are no drawers or leaves, some oil is brushed to prevent adhesiveness。
17
The bun cools the pan and steams for about 15 minutes, depending on the size of the bag. When the bag's steamed, it waits for a little two minutes。
18
You've got a good taste, good nutrition and good healthSoo Sanctuary Make Tips
1. The water temperature for proofing the dough must be controlled between 30 and 35 degrees; this is one of the keys to successful fermentation.
2. The dough must be covered tightly, otherwise the surface will dry out.
3. Proofing at room temperature currently takes about 3-4 hours. If you want it faster, you can add more yeast or use the oven's fermentation function.
4. Do not use regular soy sauce or dark soy sauce for these buns, as that will make them very dark and unappealing.
5. Some people say the dough cracks and is difficult to shape; the kneaded dough needs to undergo a second resting period before shaping. If you handle it right after kneaving, separation layers will form where flour is dusted, and the dough will become too tense, making shaping difficult.