It is said that the buns are delicious and not on the pleats. If it is beautiful and delicious, isn't it perfect? So, with a delicious filling, give it a beautiful appearance, even if you don’t eat it, look at it! This recipe is a former rise, and many places have seen it. I thank the friends in the kitchen. Dislike, it is necessary to amend the squatting today (with a new video of the new shoot, I hope you don't take it too!)
A good dough, a long strip of smashed into a uniform size
The agent is pressed into a thin skin on the middle thick side.
Put the dough in the left palm
The right pleat pinches the side of the dough from the first pleat. Here, the pleated thumb is placed on the outside of the dough, and the buns are easier to collect the nipple.
The thumb does not move, the index finger pulls up the surface to form the second, the third pleat, and so on. Pull the pleat and gently pull up, so that the pinch pleats will be more even and smooth.
This way to the closing point
Squeeze all the pleats of the mouth, pinch them together, do not leave a slit, and pinch the dough into a nipple
Closed bun finish
The open-type bun pinching method is that when the pleat starts, the thumb is always placed in the dough and pinched, and the pinch is connected to the place where the pleat is started, and the pleats are not pinched, which is an open type.
The buns are wrapped
its not bad, right!
Wait for the buns to wake up
The steamed buns are uniform in size and full of fluff, and the pleats are clear, which is eye-catching and successful.
It is also satisfying to eat or not to eat! ????
I want to make the bun pleats well, provided that the face must be made well! The buns face should be softer than the taro surface, and the perfect hair surface is soft and elastic. It is not difficult to master the water temperature and quantity of the steamed buns as long as the yeast does not expire.