Baiji steamed bun

Baiji steamed bun

Introduction:

"Every time I make a lot of them, I can put them in the refrigerator for quick freezing. When I eat them, I take them out and bake them in a pan. The two noodles are more crispy, plus my favorite dishes or meat."

Production steps:

Step 1: pour 100g high flour and 650g low flour into the basin, add yeast and alkali, and mix the flour evenly.

Step 2: add warm water and noodles, mix well, cut a few holes above, sprinkle a little warm water, cover with fresh-keeping film, ferment for 20 minutes, and start slightly.

Step 3: ferment into two large portions of dough, divide them into 12 small ones, rub them into long strips, roll them into tongue shape with rolling pin, then roll them up from top to bottom, and then stand them up.

Step 4: after rolling, press flat with your hand and roll it into a cake with a rolling pin.

Step 5: put the electric cake into the tray and take it out after the fire goes out.

Step 6: let it cool out of the pot, cut it from the middle with a knife and put in your favorite meat or vegetables.

Materials required:

Low gluten powder: 650g

GAOJIN powder: 100g

Yeast: 4 g

Edible alkali: 2G

Warm water: moderate

Note: 1, I use leen cake file, used for many years, good to use. 2. If the surface is a little sticky, put a little dry powder, but not much. 3. The crust will be more crispy with soda.

Production difficulty: Advanced

Process: Baking

Production time: half an hour

Taste: Original