steamed buns
VicentaLakin
What I'm going to do today is not just a white one. I added black whole wheat. Black whole wheat powder is grounded by black wheat, which keeps its gills to make their nutrition more comprehensive. We all know that black crops are rich in melanone, with high nutrients, high nutrients and high immune efficiency, and that recent breeding winds have raised the price of these black foods, but the total amount of black whole wheat flour proteins, fats, starch, dry matter, 18 amino acids is higher than ordinary wheat, as well as spleen life, intelligence enhancement, algebraic balance regulation and osteoporosis control, so black wheat is also referred to as “favouring wheat”. The key step in order to be smooth and fermented is to rub the face behind the base fermentation. It's nice to have two faces in the face, to make the former “sweet” face soft and smooth again, without a visible air hole inside. And don't wait until the buns get twice as big and steamed, for 20 minutes, and the buns get a little more round than before, and then they start to steam in 1.5 times larger hours, so it's got a better shape and a soft bite. If you wait twice as long to start steaming, you'll continue to ferment in hot pots, and you'll lose your head。
