Today, Tianfang steamed buns joined the small edition to share with you the skills of making bean pasta bags, I hope you like it!
Practice steps: 1. White sugar is dissolved in warm water, yeast powder is stirred with warm water for five minutes, then warm water is added to flour, first stirred with chopsticks into flocculent, then hand and smooth. Make sure the bags are ready for fermentation and prepare the bean paste filling during fermentation.
2 Bean paste filling can be bought off-the-shelf, about 7-8g per serving, rounded and reserved.
3. Divide the dough into three parts and cut the dough into about 30g dosage. Rub the dough round and flatten, place the bean paste filling in the middle, wrap it up and close down. Rotate and grind the circle in the free nest. Till the surface is smooth and free of cracks.
4. Brush the steamer with oil, set the steamed buns well, and leave enough fermentation distance between the steamed buns. Cover and ferment for about an hour. Look at the spacing of steamed buns to know that the fermentation is good.
5. Boil the water first, then put the steamed steamed buns in a steaming cage and steam for 10 minutes.
1. Fermentation can be done twice at a time. Freshmen suggest two times. 2. The lid should not be opened during the steaming process. The fermentation process is as sealed as possible to reduce the number of openings. 3. Boil the water and put it in the steaming cage.
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