[How to make soft buns]_How to make_Production method

[How to make soft buns]_How to make_Production method

When making buns, in addition to better preparation of the fillings, the bun skin is also important. Especially when baking, only the dough can be well wrapped to make the soft bun skin, and the taste is more delicious.To make a soft bun skin, we must first pay attention to the hair surface, pay attention to wake up noodles, there are certain skills in it, let’s take a look at the following, we will look at the practice of the soft bun skin.

How to make soft buns (A) The first fermentation dough (old noodles): warm water (40 degrees)-80 grams of granulated sugar-2 teaspoons of yeast 1 teaspoon of low-gluten flour / flour-160 gramsSecond fermentation dough: the first fermentation dough-the whole portion of low-gluten flour / wrapped flour-80 grams of clear flour-75 g (without clear flour can be replaced with corn starch) fine sugar / sugar powder-75 grams of lard or cooking oil or whiteOil-15 grams of stinky powder (edible in Ammonia)-1/2 flat teaspoon (2g-can also be used)-30 grams of water (if the dough is too dry, you can add another tablespoon of water)Baking powder-1/2 tablespoon (6g) Method 1) In a mixing bowl, first dissolve yeast, sugar and one tablespoon of flour from the first fermentation dough (A) material in 80cc of warm water.After the yeast is active (with rich foam), add all the low-gluten flour and knead it to a uniform mass. Cover and let the dough ferment at 30 degrees for 6 hours.

After six hours of fermentation, the dough will swell more than double and produce a strong wine flavor.

@ For more detailed pictures of the baking method, please refer to the baking method of the fragrant, soft and soft buns in the warm kitchen.

2) Sweet dough practice: 1.

First add 6g of double hair powder to sieve and low-gluten flour and sieve for use.

(You can also choose to dissolve the hair powder and odor powder into the water together to avoid freckles from buns caused by insufficient dissolution of the hair powder) 2.

Then dissolve 1/2 teaspoon of stinky powder into 10g of water, then add (A) dough that has been fermented for 6 hours, and add (B) other fine sugar, oil, water and other materials and knead until the sugar is dissolved.

3.

Finally, add the sieved dry powder and knead it on the workbench for about 10 minutes to form a uniform sweet dough (this kind of dough is high in sugar powder, it will be sticky and dry).

The dough should not be too soft, otherwise the buns will be difficult to fluff and bloom.

4.

Put dough dough 10?
12 doses, round one by one.

5.

Squeeze the filling and wrap it into 1 filling, about 20?
25 grams.

Close the mouth, the upper skin is a little thicker. The soft bun skin is not as thin as ordinary buns. It has a soft skin texture. Secondly, if the leather is too thin, especially if the upper skin has no thickness, it willThere is a phenomenon of dead skin.

6.

Put steamed buns in a steamer, cover them, and place them in a warm place like a stove.

After 20?
Start burning 1500 in a steamer after 30 minutes?
2000cc of boiling water.

Add a tablespoon of white vinegar to the water so that the steamed buns won’t turn yellow.

7.

After the water in the steamer is boiled, the steamed buns can be steamed for 10 minutes, and the steamer shell should be tightly closed to prevent air leakage.

Tip 1.

How can I make sure there is not too much warm water (excess water will kill the yeast)?

It’s very simple, just 2 servings of cold water and 1 part of hot boiling water are almost 40 degrees C.

Here, about 15ml of hot boiling water + 25ml of cold water (Malaysia cold room temperature is about 26 degrees) “Unit of water: 1g = 1ml = 1cc” 2.

Test the yeast powder for activity in advance.

Dissolved in the flour water, left the active yeast for 15 minutes, and made a lot of fine foam. If the yeast powder has expired, the yeast powder will settle on the bottom of the quilt.

Clear gouache.

3.

Tips: If the weather is cold, you can use your home oven as a fermentation box: Preheat the oven for 2 minutes, turn off the power, put a large glass of boiling water in the oven, and put the dough and covered pots in the ovenFermentation.

If the hot water in the cup is cold, take out the bowl of the dough, repeat the action of preheating for 2 minutes, and change to a cup of boiling water.