Steamed buns (mixed fermentation, one proofing)

2024-06-30 22:50:52  Views 2 Comments 0

Ingredients

Flour ( appropriate amount )
Noodles ( piece )
Yeast ( 1g )

Steamed buns (mixed and fermented once Method of proofing)

  • How to make steamed buns (mixed fermentation and once proofing) Illustration 1

    1.A piece of dough

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    2.Look inside

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    3.Soak in warm water and crush with hands

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    4.After it is completely soaked, add one gram of yeast powder

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    5.Add a small amount of flour

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    6.Stir into a paste and wait for fermentation

  • Steamed buns (mixed and fermented once) Illustration of how to wake up) 7

    7.This is the fermented starter

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    8. Add some warm water and flour

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    9.Knead into dough and cover it Wrap the plastic wrap and wait for fermentation.I made it in warm water

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    10.This is Fermented

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    11.Look inside

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    12.Add alkaline water and knead evenly

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    13.Layered small dosage

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    14.Make steamed buns

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    15.Put it in the steamer for ten minutes to wake up

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    16. Prepare cold water , I cooked black rice porridge below and steamed it on top.Please ignore the color of the bottom of the pot, it is boiled red

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    17.Cold water pot

  • Steamed buns (mixed fermentation and one proofing) Illustration of how to do it 18

    18.Steam for 25 minutes, simmer for 5 minutes, and remove from the pan

  • Steamed buns (mixed fermentation and one proofing) Illustration of how to do it 19

    19.Turn it upside down

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    20.Remove the steaming cloth

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    21.Look at the internal organization, it’s not bad

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    22.I also made a pancake

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    23.Look, the hair is good

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    24.Turn over

  • Steamed buns (mix and ferment once Illustration of how to wake up) 25

    25.After taking it out of the pan, half of my pancakes are leftover after the fermentation of rice wine.They have been used for "two generations", but this pancake can still smell the obvious aroma of fermented rice cakes

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    26.This is the remaining dough, put it in a box with dry flour

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    27.Cover it with flour to keep it dry and will not affect the pocket Flour

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    28.Cover the lid and store at room temperature

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