Recipe: One-time fermentation method (applicable to all kinds of taro buns)

Home Cooking Recipe: One-time fermentation method (applicable to all kinds of taro buns)

Notes:

At dinner, I want to say, "Mom. I haven’t eaten buns for a while. I really want to eat buns for breakfast tomorrow." I’m studying bread recently. I’m basically eating bread every day at breakfast. I’m tired of eating. Ok, as long as you I want to eat. Mom, I will do what you eat. Many people think that doing Chinese-style noodles is complicated and time-consuming. Actually it is not. Just not finding good methods and points. This is a time-saving and labor-saving method. Everyone follows the steps. Must be a success.

Ingredients:

Steps:

  1. Home Cooking Recipe: Add 38 °C warm water or warm milk to the yeast and mix well. Allow to stand for 5 minutes to wake up the yeast. Add salt or sugar to the flour and mix well. Start the chef machine. Pour the yeast water slowly into a smooth dough. If you use it, use it first. Chopsticks are mixed into cotton batt. Then knead into a group and put it on a board to form a smooth dough.

    Add 38 °C warm water or warm milk to the yeast and mix well. Allow to stand for 5 minutes to wake up the yeast. Add salt or sugar to the flour and mix well. Start the chef machine. Pour the yeast water slowly into a smooth dough. If you use it, use it first. Chopsticks are mixed into cotton batt. Then knead into a group and put it on a board to form a smooth dough.

  2. Home Cooking Recipe: I took a handcuffs. I must have patience.

    I took a handcuffs. I must have patience.

  3. Home Cooking Recipe: The handcuffs are about 20 minutes. Start with a group. Then push it with your right hand and fold it back to change direction. This way, the dough will be smooth. The chef's machine takes about 10 minutes. Super smooth. (My It is 1st gear, 2nd grade, 5th grade, 5th grade, 5th grade, 5th minute.) Remember. If the finished product is also smooth and beautiful, this step is very important. If it is not smooth enough, it will directly affect the appearance of the finished product. The dough can be directly shaped.

    The handcuffs are about 20 minutes. Start with a group. Then push it with your right hand and fold it back to change direction. This way, the dough will be smooth. The chef's machine takes about 10 minutes. Super smooth. (My It is 1st gear, 2nd grade, 5th grade, 5th grade, 5th grade, 5th minute.) Remember. If the finished product is also smooth and beautiful, this step is very important. If it is not smooth enough, it will directly affect the appearance of the finished product. The dough can be directly shaped.

  4. Home Cooking Recipe: Stuffed stuffed buns, simmered into strips. Cut into 9 doses. Each about 25~30g. Spread the powder and squash into a thin intermediate thick skin. Pack the filling you like. The meat pack is pinched into a pleated side. Close the mouth. The sweet bag is pinched directly to the mouth. (I won't pinch the last video of the step).

    Stuffed stuffed buns, simmered into strips. Cut into 9 doses. Each about 25~30g. Spread the powder and squash into a thin intermediate thick skin. Pack the filling you like. The meat pack is pinched into a pleated side. Close the mouth. The sweet bag is pinched directly to the mouth. (I won't pinch the last video of the step).

  5. Home Cooking Recipe: Taro: Sprinkle powder on the chopping board. Stick the dough into a rectangular piece. About 3mm thick. Roll up from your side. Roll the solid point. (If you are too troublesome, you can divide it into 9 equal parts). The dough is first opened like a steamed bun. At this time, sprinkle a little oil. Salt, pepper, and chopped green onion. Use a rolling pin to press the chopped green onion. Roll it up from the side of the body. After the roll is finished, the mouth must be facing down.

    Taro: Sprinkle powder on the chopping board. Stick the dough into a rectangular piece. About 3mm thick. Roll up from your side. Roll the solid point. (If you are too troublesome, you can divide it into 9 equal parts). The dough is first opened like a steamed bun. At this time, sprinkle a little oil. Salt, pepper, and chopped green onion. Use a rolling pin to press the chopped green onion. Roll it up from the side of the body. After the roll is finished, the mouth must be facing down.

  6. Home Cooking Recipe: The texture that is tightly rolled out will be beautiful. Then cut the sharp knife into 9 pieces. Cut the flower roll into 18 pieces. (Because the flower rolls are to be folded in two or two. The finished product is also 9)

    The texture that is tightly rolled out will be beautiful. Then cut the sharp knife into 9 pieces. Cut the flower roll into 18 pieces. (Because the flower rolls are to be folded in two or two. The finished product is also 9)

  7. Home Cooking Recipe: The steamed bread is cut and placed on the steamer for fermentation. The cuts of the rolls are folded two or two times. Use chopsticks or bamboo sticks to press in the middle. Can not be crushed. Hold the two ends together. Pinch the ends. Finish the steamer Fermentation.

    The steamed bread is cut and placed on the steamer for fermentation. The cuts of the rolls are folded two or two times. Use chopsticks or bamboo sticks to press in the middle. Can not be crushed. Hold the two ends together. Pinch the ends. Finish the steamer Fermentation.

  8. Home Cooking Recipe: Finishing. Fermentation at room temperature. Cover with clean and dry cage cloth or steamer cover. It can be fermented in about half an hour in summer. It can be done in 1~2 hours in winter. Here is the state of fermentation. The dough is not in place. The taste will not be hard enough. It's soft. The dough that is over the head will turn yellow or have yellow spots on the surface. The taste will also be a little bit sour. So it is very important to master the fermentation time.

    Finishing. Fermentation at room temperature. Cover with clean and dry cage cloth or steamer cover. It can be fermented in about half an hour in summer. It can be done in 1~2 hours in winter. Here is the state of fermentation. The dough is not in place. The taste will not be hard enough. It's soft. The dough that is over the head will turn yellow or have yellow spots on the surface. The taste will also be a little bit sour. So it is very important to master the fermentation time.

  9. Home Cooking Recipe: Fermentation is good to the original 1.5 to 2 times larger. Steam the steamer on the cold water pot and steam the meat for 15 minutes. Vegetable package. Flower roll. Steamed bread for 8~10 minutes.

    Fermentation is good to the original 1.5 to 2 times larger. Steam the steamer on the cold water pot and steam the meat for 15 minutes. Vegetable package. Flower roll. Steamed bread for 8~10 minutes.

  10. Home Cooking Recipe: Do not open the cover after turning off the fire. It must be suffocated for 5 minutes before opening. If the cover is opened immediately, there will be shrinkage and thermal expansion. The finished product will shrink and affect the appearance.

    Do not open the cover after turning off the fire. It must be suffocated for 5 minutes before opening. If the cover is opened immediately, there will be shrinkage and thermal expansion. The finished product will shrink and affect the appearance.

  11. Home Cooking Recipe: Several fancy styles are changed. Good looking and delicious ^_^

    Several fancy styles are changed. Good looking and delicious ^_^

  12. Open your eyes and look at the organization. There is no hole in the hole. The taste is soft like cotton. It is delicious and addictive ^_^

Tips:

1. Do 9 finished products for the recipe. Because 9 is just the right size. If you like a little more or do it for children, you can make 12. 2. Be sure to master the fermentation time and state. Overheating will affect the appearance and taste.


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