Flattering the instructions of the owner, relying on the gourd painting. @指尖留云????????群主,收课课????
Mix all materials 1 and pellet them. The materials are given in very small quantities, mainly because I am doing small. Each flower is 20 grams. You can also make big flowers as you like.
First divide the 5 grams of the noodles into the pumpkin powder. The white dough was divided into two equal parts, and the red yeast powder and the purple potato powder were respectively weighed. Red yeast powder, purple potato powder, a little added to open. It’s just a little color, the color is too deep, it’s not good-looking, and there’s no appetite.
The pink dough is divided equally into four parts. Each is about 20 grams. Exhaust, round.
Press flat, use a knife to draw a dotted line
Each flap, pinch
Press a small angle with a hexagonal star mold
Yellow dough, round first, then take out the long tail. a flower 搓 five cores and then five together
Help with a toothpick and stick it to the center. The water in the pot is almost 45 degrees, and the steamed bread is put into the fermentation for 40 minutes. Fermentation time fermentation time is only a rough, specifically to see the status of taro fermentation, lightly rebound, large, light. It can be steamed.
Spring is full of
1. Fermentation problem Fermentation time is only a rough idea. To see the situation of taro fermentation, lightly press back, make it big, and have a light feeling. It can be steamed. 2. Hot and cold water problems Many other kitchen friends are entangled in cold water or steamed. Usually I am the water in the original pot (half temperature), steamed in medium heat. I feel that the steamed buns need to be bigger and steamed. The taro is fermented and steamed in hot water. 3. Uncovering the problem The iron pan is the one I use the most. After shutting down the fire, in addition to one or two minutes, I have to do a small movement, holding a chopstick on the side of the pot, the toothpick is also good, * (this little action "E road picks up the edge" The teacher and the teacher "Wang Meiji" have shared the convenience of the high-pressure gas inside. The heat is running out and the door is quickly released. To ensure that the United States and the United States (not beautiful themselves have to review) 4. Mazi problem uncovering the perfect action, Shantou is still the words of Ma Zi. It’s not a dripping problem. The dough is not well ventilated. 5. Deformation problems Many people have a question, why do you not deform after steaming? ? What is no deformation! After the fermentation, the steamed bread became bigger and fatter. Therefore, it is the ideal state for the green body to be long and thin, and to be fat after steaming. If you come to a green body, you will become bigger and fatter. After fermenting and steaming, think about what it will be like. 6. Flour problem * gluten: low gluten, medium gluten can do hoe. High gluten, if you like it, it is ok. This population has a preference for softness, and generally uses low-gluten flour. In addition to playing some shapes that require three-dimensional points, it will use medium-gluten flour. Also ask what brand is good, the basics are good, and the brand is good! *colour? ! Many people have the same question, why is it white, why it is soft, add additives or baking powder! Do you want to add yourself to yourself? Direct bun shop to buy just fine, why bother to torment yourself to be white, add milk, add lard. Evenly spread, hair, steamed, whiter and whiter. Today is a bit sloppy