A hand knife to cut the buns

By VicentaLakin

A hand knife to cut the buns
And it is like rice, and there is no radiant appearance, nor colour, but it is not obstinate, but it is true. The handmade buns in the family, which are more or less “air” on the outside, are the result of the fact that there is no way to completely remove the bubbles from the face of the face, as is the case with the face rub. Even though it is good to say that you do it in good health and taste, it is still desirable to be able to do both things, because beautiful food always brings better appetite。

Recipe Recommendations

  • flour 220 grams
  • warm water 100 grams
  • white sugar 10 grams
  • yeast 3 grams
  • lard 2 grams

Steps for A hand knife to cut the buns

  • Make A hand knife to cut the buns step 0
    1
    The warm water is poured into the bowl, then the white glucose is removed and the yeast is dissolved for five minutes。
  • Make A hand knife to cut the buns step 1
    2
    Flour pours into a bigger basin。
  • Make A hand knife to cut the buns step 2
    3
    Gradually pour yeast into the flour, while adding a tatter with chopsticks。
  • Make A hand knife to cut the buns step 3
    4
    Scramble the noodles into thick ones, and then add the pig oil to a smooth, delicate tri-shrimp。
  • Make A hand knife to cut the buns step 4
    5
    Cover the lid and ferment the original double。
  • Make A hand knife to cut the buns step 5
    6
    The fermented pasta is removed, aired on panels with a small amount of dry powder, rubbing it again into smooth ones, and then tumbled into thin strips. (There's no bubble on the surface of the buns. This step needs to clear out as much as possible.)
  • Make A hand knife to cut the buns step 6
    7
    Sliced with a knife into an embryo of similar size. (The buns are cut not as slowly as the cutner, but as a cutter. I can't cut it the same size on my own, but it's a perfect thing to do, to practice more and naturally to progress. I'm not sure
  • Make A hand knife to cut the buns step 7
    8
    The cut-off face should be smooth and not see any bubbles。
  • Make A hand knife to cut the buns step 8
    9
    Cutted buns are placed on a steam shelf with a thin layer of oil and fermented twice for half an hour. Or it'll be okay to put a drawer on the steamer
  • Make A hand knife to cut the buns step 9
    10
    In cold-water pots, the fire starts burning and turns into fire evaporation for about five minutes, with the steaming time increasing or decreasing depending on the size of the buns. I put cold water in the pot when I had a second fermentation
  • Make A hand knife to cut the buns step 10
    11
    The steamed buns should not be opened immediately, and continue to suffocate for about three minutes, and when they are opened, do not as much as possible let the water drop on the lids fall on them so that they do not collapse。

    • A hand knife to cut the buns Make Tips

    Poetic Mindful Thoughts: 1: The ratio of flour to water is generally 2:1. If making mantou, the dough should be slightly firmer; if making baozi, the dough should be slightly softer. 2: The water temperature for dissolving yeast should be around 30 to 35 degrees Celsius. If it is too high, it will kill the yeast. In summer, you can also use cold water directly. 3: To ensure the surface of the mantou has no bubbles, try to expel as much air as possible during the degassing process. 4: When steaming mantou, use cold water. This allows the temperature to rise slowly, ensuring the mantou heats evenly and expands gradually, resulting in a soft and fluffy texture. 5: You don't need to add lard, but adding a little bit will make the mantou shinier. 6: Regarding the details of kneading dough, I previously compiled some personal insights. See the log: How to make beautiful baozi and mantou ---- A detailed discussion on manual kneading techniques: http://home.meishichina.com/space-454155-do-blog-id-354289.html

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