Recipe: Method of making a fermentation taro/bun (quick hand)

Home Cooking Recipe: Method of making a fermentation taro/bun (quick hand)

Notes:

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

Ingredients:

Steps:

  1. Home Cooking Recipe: 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.

    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.

  2. Home Cooking Recipe: Do not need to wake up after squatting, and directly shape as needed. Made into steamed buns or buns

    Do not need to wake up after squatting, and directly shape as needed. Made into steamed buns or buns

  3. Home Cooking Recipe: After shaping, put it into a steamer for fermentation. Fermentation to 1.5 times larger

    After shaping, put it into a steamer for fermentation. Fermentation to 1.5 times larger

  4. Home Cooking Recipe: 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

    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


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