Our whole family loves to eat pasta, especially big bags. Summarize this recipe, just for the record, this recipe is very easy to use, if it can help you, it is excellent!????
Warm water (not hot, too hot, it is easy to make the yeast hot face can not be sent) Add sugar, add sugar to the yeast, cover the lid and so on for about 5 minutes, see a lot of floating foam ok! (Note yeast The bacteria are alive and can be used for fermentation.)
Slowly pour the yeast water into the flour, pour it into a snowflake with chopsticks, then knead it into a smooth dough, and apply it to the plastic wrap for 3 minutes. (In the summer, it can be expressed at room temperature. With the increase of temperature, the bursting time can be shortened. In winter, you can sit in warm water.)
The dough is divided into 14 equal parts (about 6 og each), and then simmered for 5 minutes.
After the 14 equal portions, you can wrap the stuffing! After the package is finished, then the steamer will be boiled, and the water will be turned into a small fire and put on the steamed buns!
Put the buns and steam for 2o minutes, turn off the fire and then simmer for 5 minutes to open the lid and take the steamed buns!✌
1. The bun skin should be thick and thin in the middle, and the stuffing should not be too much to steam out the big white bag! The skin is too thin and the filling will be steamed out of the dead skin! 2. I like to use A special oil paper pad for baking is under the buns. 3. It is best to cover the plastic wrap when the dough is cracked during the buns!