This recipe is mainly about how to make a steamed buns and steamed buns. In fact, many Chinese pastry chefs use the fermentation method to produce the same taste and traditional secondary fermentation, but it is required for the noodles. The face must be thoroughly smashed. That is to be very soft and smooth
Mix all the ingredients and knead the dough to a smooth finish. Note that it is smooth and smooth as shown. If you have a bread machine, you can throw a bread machine and it will be easier.
Do not need to wake up after squatting, and directly shape as needed. Made into steamed buns or buns
After shaping, put it into a steamer for fermentation. Fermentation to 1.5 times larger
Cold water pot, after the fire is boiled, turn to the fire for about 15-20 minutes. After closing the fire, suffocate for 3 minutes and then open the lid to remove