Soup-filling bag is a very famous snack. Today, Tianfang Baozi joins us to share the practice of soup-filling bag. I hope you like it!
1. No yeast or baking powder is used for filling soup steamed buns, that is to say, dead bread. Put the noodles in the water directly and evenly until three lights (hand light, pot light, face light), in fact, it's almost the same as dumpling noodles, just for noodles.
2. The noodles should be thrown to the strength (you should know after eating the noodles, but not too strong, to moderate)
3. Generally speaking, we don't need to say much about rolling the skin. A good face is the filling. The ingredients for filling steamed buns with soup are certain. They are weighed by scales (the secret recipe is not willing to say more, everyone forgives). Generally, they are calculated by ten kilograms, and then they are put into the filling with broth (the proportion of one kilogram of stuffing to four or two soups).
4. Packing method. Bread does not necessarily die, but it does. We are all a cage of ten noodles and stuffing together generally in about two, its characteristics are like lanterns. Put down the chrysanthemum. The skin is thin and sunken, the soup is filled with oil, soft, tender and fragrant.
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