Do not soak the powder, nor do you need the second bun. The soft and sweet skin is very delicious! Be sure to read all the steps, recipes, and tips before you do. Do it again. My formula has no reservations, please don't change it! Thank you! First of all, I really appreciate those good kitchen friends who have carefully read the recipe, thank you for your attention and upload. I am very happy, you have made successful buns and gimmicks, and also taught homework. The method of pinching the buns has already done a good job of uploading the video. Welcome everyone to watch! Learn together and make progress together! Https://www.xiachufang.com/recipe/102784447/ Answers to many questions: 1, such as flour, well written in the middle of the powder, but many people can ask if you can use low-gluten flour, high-gluten flour. You can use ordinary flour or Chinese flour, others can't. This kind of problem does not reply, it can't afford to hurt. 2. Will it fail in one fermentation? It’s not easy for everyone to be a steamed buns. It’s also very tired. I will never write those deceitful recipes for the kitchen friends. So this recipe will definitely not fail! But please strictly follow the grams, balance, and steps of the materials. According to the prescription, 100% can be successful. 3, about the chef machine: I am kitchenAid 7Q, the United States direct mail, China has 5Q, there is a kitchen to buy, please search for yourself. 4, about the amount of yeast, say again, this is buns, fermentation must have these amounts, do not doubt, the amount is no problem. 5, on the amount of sugar: a kitchen friend said that the skin is too sweet, to reduce sugar, can, up to 10g, can not be less. Because sugar is a good helper to keep it soft, help ferment and keep water. 6, the dough will leak stuffing: If you press a 40g-43g, stuffing 25-28g to do, certainly will not leak stuffing. If you pack 40g of stuffing, don't blame it. So please do according to the prescription, thank you 7, the brand of ingredients: medium-gluten powder: Xinliang, Lu Wang, kite. Yeast: swallow high sugar yeast. Sugar: ordinary fine sugar. 8, on the handcuffs: no chef machine and novice operation, please halve and halve, or do 1/3 amount. Because maybe you can't move, you can't get the package, it will affect the quality of the finished product. In particular, the key to making the pleats, the forming of the pleats and the smoothness of the dough is to make the dough smooth, delicate, soft and tough.
⚠️This recipe is about 18 buns. If you have less or less steamer in your home, please reduce it yourself, so that the buns can't be steamed and over-fermented, which affects the quality of the steamed buns. Thank you! 1. Put all the ingredients into the chef's machine and knead them into a smooth dough. My KA7Q/3 file only takes 10 minutes. (Handcuffs and novices do the first time, please reduce the amount of trial, thank you!) 2, prepare the hand powder, rub the dough for another 2-3 minutes, (hand rubbing this part, directly loose) to make the dough tight The light is clean and delicate, then covered with plastic wrap and allowed to relax for 2-3 minutes. (not fermenting, you can relax)
Under the agent, the agent dough is about 40g each.
Put the agent flat and prepare the mink
The thinner dough is slightly thicker in the middle (see above), and the finished product is about 18 (half the amount of about half). Each dough is about 40-43g
4, then wrapped into the favorite filling, wrapped into a steamed buns. 5, meat, I usually put 28-30g each, 20g-25g of bean paste, 20g-25g of black sesame seeds. The package is over. There is no need for fermentation in the middle, direct suede stuffing, do the steamed bread, directly round, then ferment, jump to the sixth step -