不会蒸包子?面点师教你3点,保证个个松软,不塌陷,家庭做实用!【阿胖面食】
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不会蒸包子?面点师教你3点,保证个个松软,不塌陷,家庭做实用!【阿胖面食】

March 1, 2020


Hello,this is Apang I’m gon na talk about today How to make a bun When you get it out of the pot, it’s pretty good Super detailed It’s as soft as cotton It’s the same thing as the bun shop The most important thing is that you don’t use any additives The first thing to do is to prepare the dough Yeast quinces Warm water 270 ml So we melt the yeast, and that stimulates the activity of the yeast Prepare 500 grams of all-purpose flour We have the melted yeast water And then slowly, slowly, slowly, slowly, into the flour Thousand stirred into floccus You don’t stick your hand when you’re kneading When the dough is smooth, add a little cooking oil to it So even though the dough is very, very large They don’t stick to the plastic wrap You can use a layer of cooking oil on both sides And then we cover the plastic wrap Today I have a sunny day and the sunshine is very good It’s about 16 degrees outside I’m just going to put the basin outside on the outside It took about an hour And then we have the dough and then we prepare the filling part I’m gon na boil water first Go down to your favorite vegetables Blanching, popularly known as killing green And the vegetables are green in color It’s very nice I put it in cold water Five eggs in a bowl I’m gon na heat the oil and I’m gon na go ahead and pour the egg mixture Set aside for egg Force the water out of the vegetables Chop and chop And prepare some of the coarser corn flour And this is really a super yummy stuffed bun I suggest you have to try it out And it’s a coarse grain It’s also good for our bodies We’re gon na start with 60 degrees of hot water to wet the corn and not get wet It’s a very messy state Prepare a powder strip to pre-bubble Minced And then we add 13 oyster sauce and we have a little bit of flavor And after that Add in the frozen chicken eggs And then we add the salt to our individual taste After cooking oil And we can see that the dough is very, very large They don’t stick to the plastic wrap The tear in the cell is particularly rich Take out the dough Just a little bit of a little bit of tidying up Don’t rub your face too hard It’s about three, four minutes And if you rub it too hard it will prolong the secondary fermentation The other thing is to make the bun and the noodles must be soft That’s one of the keys to making fluffy buns And then we’re going to divide it into smaller and smaller sizes I made 15 buns in a kilo of dough When I’m rolling a bun We have to be careful not to roll it too thin It’s too thin to burn the yeast So the steamed buns are dead noodles Put in a good filling And notice that when you look at the bag you have to pull it up So you can get the stuffed bun in there And it’s easy to pick up After the baoyan bun Don’t rush to the wok I’m gon na make a second fermentation This is the most important place to steam the fluffy buns Cover cloth Antidrying The second fermentation is nice and you can get it up and feel light And then we have the cold water on the pan The good thing about the cold water is to give the steamed buns a full fermentation time again Apply cooking oil To prevent the bun from falling off the bottom of the pan Steamed stuffed bun I usually start with the lid of the pot and I’m going to smoke it for about 25 minutes or so If you get big It’s gon na be a long time And then when you steam it, let it go and let it go for five minutes The white and fat bun was born Without any additives It’s very soft and fluffy And it doesn’t collapse Distill Very good When I open it I can smell the corn And the taste of the mouth is scratchy It’s really delicious The thing to note is that I’m gon na use a grain of corn flour Steamed stuffed bun One side and two packages And then you have a secondary fermentation Three cold water boiler Like, you know, just collect it

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