hg1998.com How to make beautiful bun buns

How to make beautiful bun buns

Source of information: Time: 2020-02-21 02:47:31

Millennium Tongzhou vitality north stream

How to make beautiful bun buns
Dishes taste: sweet
Main process: skills
Time required: 廿 minutes
Production difficulty: Normal
Kitchenware used: Other
(60 reviews)
Details of ingredients
300 g flour
150g warm water
Yeast 3 g
1/4 teaspoon salt
White sugar
Steamed buns and buns are common pasta dishes in our lives. Seemingly simple things, there are still many details that need attention. Wanting to make the finished product have a smooth and delicate skin, which has a lot to do with kneading, baking, and steaming. I have done a little bit of pasta recently, and posted several articles in succession. In the comments, I received a lot of relatives who said that the steamed buns they made were not smooth, or they were collapsed or numb. What was the problem? To be honest, this is not clear in the comments. So I put together the detailed process of this kneading. As long as the dough is in place, it's not far from making beautiful buns.
The dough is well kneaded, and the steamed buns are beautiful. Otherwise, the dough is very rough, and the outer skin of the finished product is rough. The picture shows the dough when I just knead it, not steamed buns. As can be seen from the figure, the dough surface is quite delicate. I usually knead the flour for 8-10 minutes after kneading.
See the log for more precautions (baking, steaming, etc.).
Place the flour in the basin.
Use warm water to turn the sugar first (if you don't put sugar, this step can be omitted).
Add 3 grams of yeast.
Let stand for a while.
Add the salt to the flour and mix well, then slowly add the yeast water to the flour and stir with chopsticks (if the yeast water is used up, if it is not enough, just warm the water). Small and flocculent dough is just fine without dry powder (pictured).
Knead the floc noodles together to form a preliminary dough. At this time, the dough is quite rough. (Pictured)
Move the dough to the operation table (because the operation table must be more convenient than kneading in the basin), use the strength of your wrist to press on the dough and push the dough forward.
Use four fingers to pull the dough out, and then push it out with your wrist.
After kneading, the dough will become longer, and then pull back with your fingers.
Pull the dough to the side near you.
Keep pushing it out and pull it back.
When you let go, the dough looks like a horizontal bar.
Change the dough to straight.
Start kneading from the end that is not in front of you, and push out the dough with the strength of your wrist.
Continue to pull back after launch.
Pull to the top half of the roll, and continue pushing it out.
Rubbing repeatedly like this.
Until the dough is smooth and smooth. The whole process is actually like rubbing clothes on a washboard when washing clothes. There are steps here so it seems to be very fixed. It is actually a series of movements when kneading.
Put the kneaded dough in a larger container and cover it with plastic wrap.
Fermented to about twice the size of the original dough, the volume of the fermented dough becomes larger, but the surface is still smooth. If the surface seems to have a lot of air bubbles, and it looks soft, it must be over-fermented.
twenty one
Dip the fermented dough with a bit of dry powder with your fingers and poke a hole.
twenty two
Take out the air from the fermented dough and knead it back to the size of the original dough. At this time, the dough can start to be shaped into a bun.
Poetic Heart Phrase:
1: Compared with the dough for making buns and the dough for making buns, the dough for making buns is harder, while the buns are softer.
2: Do not use warm water when soaking the yeast into boiling water. It will burn the yeast, which will not play the role of fermentation. Warm water is generally about 30 to 35 degrees. You can also use cold water directly in summer, but I like to use warm water and it will ferment slightly faster.
3: When the finished steamed bun embryo is placed on the steam rack, leave a proper distance in the middle, because the steamed steamed bun will become larger after fermentation and steaming. (Remember to brush a thin layer of oil on the steam rack to prevent the buns from sticking)
4: After steaming the steamed buns and turning off the heat, continue to suffocate for about three minutes before opening the pot, and do not drip water on the steamed buns when the lid is removed.
5: I suggest that when you first learn to make steamed buns, it is best to make white steamed steamed buns with no fillings and shapes. When you can make beautiful steamed steamed buns, you can make other steamed steamed buns with constant changes.
6: Ordinary flour is generally divided into high flour, medium flour, and low flour. Medium steamed flour is usually enough for steamed bread (high flour is also possible)
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