Chinese Food
Curry bun
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It's been a while since the research on bread making. The finished product was very dry and hard at the beginning, but it was not soft enough later. Now it can finally make bread in a real sense. The moment of success is emotional. Although the weather in the south is very cold recently, which makes it difficult for dough to ferment. Although there is no bread machine to test patience and strength, it does not reduce my passion for making bread. On the contrary, my passion for cake has been occupied..... OK. Now I'll share my experience with you. I'm looking forward to communicating with you and making progress together. This curry bun tastes soft and salty. It's very suitable for hunger. It takes 24 hours to refrigerate the Chinese seed, but this method is not easy to fail, because the yeast has propagated to a certain extent, and the flour is full of water to make the dough softer and faster to roll out the film. OK. Let's start.
Cooking ingredients
Cooking Steps
Step1:Knead the medium materials of the auxiliary materials into a ball. Refrigerate for 24 hour
Step2:The main ingredient, in addition to corn oil, is added into the middle seed dough and kneaded evenly (remember that milk should not be added all at once, otherwise it will be very sticky
Step3:It's easier to use marble as the chopping board. If you're afraid that your nails will stick to the flour, you can knead the dough with your wrist. You need to rub the dough away from the inside. About once a second. Forgive me for my weakness
Step4:Corn oil can be added gradually at this level (this one has no butter fragrance, but it's healthier
Step5:Finally, the film came out. At this time, my heart would be very happy. It takes more than an hour to knead every time. It seems boring but enjoys it. It's also good for exercise.
Step6:Round fermentation. The room temperature is 10 degrees. It takes about 7 hours. Of course, it can also be fermented in microwave oven. Put the dough into a ceramic bowl, cover the plastic wrap and heat it for 15 seconds. Put it for one hour and then heat it for 15 seconds. Repeat several times until the dough is twice as big. Remember not to heat it too long at one time, or the yeast will die.
Step7:Divide into small dosage forms. Wake up for 15 minute
Step8:Flat package fillin
Step9:Close up. It's better to make the pleats smaller
Step10:Turn ove
Step11:Put a plate of hot water on the bottom of the oven. Replace it when it's cold. The bun will be twice as big
Step12:Brush egg liqui
Step13:160 degrees. 15 minutes. Middle level. The surface is golden.
Cooking tips:Put it cold and seal it with a fresh bag. When you eat it, it will be as delicious as the fresh one. There are skills in making delicious dishes.
