I have been swearing for a while, and I have a quick and easy time. I have a small amount of dough for the temporary scent. A bit of a tough burger is more popular than a soft bag~~
Add all the butter to the expansion stage after mixing
Divided into small dough of about 80 grams each (I temporarily added an old face into it, so divided into six, if you do not add the old noodles, just five small dough) round the back of the wet cloth to relax for about 15 minutes
The loose dough is rounded and the bubbles are taken off by hand.
Turn it over, parallel to the body, and fold it on the console from the third. Fold the palm of your hand to prevent air.
The lower third is also folded inside, pressed
Folding on both sides, pinching
Slowly use the palm of your hand to lengthen it, about 21-22 cm in length.
When you are squatting, the end of the left hand side is slightly thinner. The right hand ends with the palm of your hand and the rolling pin is thin.
The ends of the face are butt jointed and have a round shape
Wrap the thin left hand end with the open right hand end and squeeze the small position slightly.
Finish it and put it on oil paper
Put it in order, put it on the cut oil paper (take it when you cook it), put it on the baking tray
Cover the fermented cloth and put it in a warm place to wake up for about 30 minutes.
When the time is coming, cook 50 grams of sugar and add 1000 grams of water to boil until it is nearly boiling.
The oven opens 200 degrees and starts to preheat the sugar boiled and boil close to the boiling. Put the shellfish into the dough. (The last time there was a small partner saying that the bottom of the oil paper would stick, so this time the oil paper was put together, actually I didn’t stick when I did it. ~~ Everyone is free to cook for 30 seconds with a colander
Turn over and boil for 30 seconds, drain and drain the water on the baking tray with the viscosity of the sugar water, sprinkle with a little oatmeal
Put it into the preheated oven and bake the mixture in the upper and lower tubes for 20 minutes.
Tips 1. The dough is less hydrated, not as easy as a sweet bun! Please insist, must be smooth, to the expansion stage ~~2, see the steps in the shaping process, all the steps of pressing and pinching must pay attention to pinching (pressure) tight ~~3, the process of fermentation after shaping is not more than half an hour 20-30 minutes is enough. If you cover the wet cloth, please remember to wring it out! ! You can cover the plastic wrap or put it in a sealed space~~4, don't cook for too long, move quickly, pick up the colander, put the water on the bake plate, and decorate the surface at this time. Be sure to warm up in advance! 5, more detailed tips can look at other recipes in the kitchen, write in detail ~~https://www.xiachufang.com/recipe/100601403/