Using the way of baking bread: baking buns(yong kao mian bao de fang shi kao bao zi )

Using the way of baking bread: baking buns

Introduction:

"Two days ago, there was still a small bowl of stuffing left when steamed buns were steamed at home. All of a sudden, there was a flash of inspiration. Would you like to have roast buns? When I was a child, I always like to put steamed buns on the fire to make them brown. This time, in a different way, cook the steamed buns directly. Isn't there roasted buns in Xinjiang? "

Production steps:

Step 1: prepare the dough

Step 2: pour all the dough into a large bowl

Step 3: manually stir into flocs

Step 4: use a blender to make a smooth dough

Step 5: put into a large bowl, seal the plastic film, and ferment in a warm place

Step 6: double the dough

Step 7: take out, exhaust, divide into 9 equal parts, round and relax for 10-15 minutes

Step 8: rolling into a wafer

Step 9: turn over and pack in the filling

Step 10: make the pleats

Step 11: put in the baking tray,

Step 12: finally ferment for 15-20 minutes, the dough rises to 1.5 times the size, and the surface is smeared with oil

Step 13: put in the oven, middle layer, heat up and down, 190 degrees, bake for 15-20 minutes

Step 14: the surface is golden

Materials required:

Flour: 200g

Dry yeast: 3 G

Fine granulated sugar: 5g

Salt: 1 / 4 teaspoon

Water: 100g

Celery stuffing: right amount

Oil: right amount

Note: baking time and temperature should be adjusted according to the actual situation. For the final coloring, I moved the baking tray to the top in the last 5 minutes for quick coloring.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Yong Kao Mian Bao De Fang Shi Kao Bao Zi