One Hour Eats Quickly On Heat Vacates Steamed Stuffed Bun (the Time That Includes To Prepare Stuffing)

Ingredients

• Face 300g
• Water (replace with the grandma about 190g) 165g
• Yeasty 3-5g (but cannot come less with 4g more)
• White sugar one spoon (make an appointment with 6g)
• More or less does stuffing makings consult of brief introduction the capacity that dish stuffing meat stuffing needed at 7 o'clock has apparently different

Tips

Do not have a law to rise active of yeast of a lot of reasons is the most possible occurrence problem still have everybody to think the temperature in prescription and the steam box internal diameter that actually difference knead dough cannot get the state proper motion that the basis describes every pace to succeed in prescription to adjust me according to the time in prescription completely have. . Steamed stuffed bun is quite big really

Directions

1. Wen Shuizhong puts yeasty agitate to dissolve (brief introduction 3) say flour puts candy to pour water to use chopstick agitate again equably next the hand kneads a group a few times a little need not wait a few minutes to be kneaded again glossily (brief introduction 4) oven warm-up
2. Dough puts a face cap is added to put oven to ferment in the basin 15mins you can mix this time stuffing (brief introduction 4)
3. Ferment 15mins as it happens ferments dough of double big drawing has a honeycomb-like thing (the face can feel very soft to be taken knead 5&6 of filling face brief introduction)
4. Dough kneads strip hold tight 10 agents child every probably roll of 47g left and right sides becomes intermediate webbing to go up thin the skin of smaller than the palm circuit (if the face is sent the face skin that crosses roll to arrive from the back a bit has had attack Chi attacks the bleb sound of Chi is represented
5. The steamed stuffed bun that has wrapped puts drawer to go up directly (if roll from time to tome sneer sound shows sneer Or of the evaporate on very active now horse 5 minutes again if without sneer sneer ferments also do not feel to become special to wait for 10-15mins to assure then greatly when dough,evaporate is sure quite
6. Need to close the 5-10 such as fire next minute make its nice and warm angry come loose slowly some won’t collapse immediately so