Handmade buns
By VicentaLakin
Used to be a steamer, mostly small, and used to be a groceries. A while ago, I did a couple of big, white cleavers in a hurry because I couldn't stand the dough, and then my husband took a bite of it, and he was exaggerating, "Well, it's still good and strong! I like to eat these white buns. I don't like groceries." "And every time you steam a bun like this, I'm gonna have to take two of them and look at me like I'm doing more." And I said, "Okay, I know. You're a good mouth. You're gonna have to eat it with your big white ass." So today, I made him this big white bun, which was long, fermented, long, like bread-making, and when I breathed, I heard a lot of cracks in that bubble。
Recipe Recommendations
- flour appropriate amount
- yeast appropriate amount
- water appropriate amount
Steps for Handmade buns
1
Preparatory material: Flour is in the basin and yeasts are partially hydrogenic。
2
Put yeast in the middle of flour and mix it with chopsticks. And then slowly add water and make a face
3
Scratch it up, and a few minutes later, it's sprouted and smooth。
4
Rounded, covered with fresh film, room temperature fermented 2-2.5 times larger。
5
Take out the exhaust, rub it
6
Split into several equals。
7
And then we'll rub it in a pile
8
Put a sticky layer of oil on the steambox, put the buns in, leave a gap in the middle
9
It's about 10 minutes
10
The fire broke open and turned into fire for about 15 minutes. Three to five minutes to cover。
11
The fire broke open and turned into fire for about 15 minutes. Three to five minutes to cover。