Chinese Food
Skill sharing of Chinese basic pastry hand-made doushabao
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Recently, I played dough. I played dough in winter. It's a bit cold ~ ~ ~ many people in my circle of friends are also playing dough, although they are all playing dough. But they have their own playing methods. My friends play dough drying. I share my skills of making [bean paste bag] by hand and share with you the wonderful changes of dough.
Cooking ingredients
Cooking Steps
Step1:The main materials are: Flour 350g, yeast 4G, sugar 1015g, corn oil 10g, self-made red bean paste 200300
Step2:Skill 1. The key point of this part is that the materials are all ready at one time. The yeast can be boiled with warm water at about 35 degrees. The water temperature is too high. The yeast will be scalded to death. It can't be fermented. The yeast water is poured in slowly for the second time and stirred while pouring. My experience is that the dough will soon be mixed into floccules. Finally, a little is left around, Add some. After the whole dough is flocculent, it can be quickly agglomerated by gently kneading. If there is less floccule and more dry powder, it indicates that there is not enough water. Add some more water. The water is also slowly added. Can't be poured in all at once. Add more powder and more water. This cycle. Your dough will continue to grow indefinitely. 2. Add a little edible oil or corn oil into the flour. It can increase the texture of the dough. Chew the head Tip 3. The purpose of sugar can not only provide energy for yeast activities, but also increase the taste and sweetness of the dough. The yeast should be boiled with warm water. It's better to leave it for about a quarter of an hour and slowly pour the yeast water into the flour basin, add a little cooking oil and sugar, stir it with chopsticks to form a floccule and knead it into a smooth dough, which should be about twice as large at first (hot water is needed for hair in winter
Step3:Then, after kneading and exhausting the dough, it will be divided into small dosage forms, rolled into the thin and thick skin around, that is, sprinkle some dry powder on the skin to prevent sticky red bean stuffing, put it in the middle of the skin, fold it anticlockwise, and finally harvest it into a small mouth, that is, the steamed buns will be completed one by one. Put the oil paper buns in the steamed buns, put them in the steamed buns, put them in the steamed buns, and turn off the fire after two rounds of fire. Virtual steam 23 How about the key points of this part? Tip 1 - place the stuffing in the middle of the dough. Hold your hands and fold them in half. Tip 2 - fold from one end of the center line. One - next to the other. Rotate anticlockwise. Finally close the mout
Step4:Finished produc
Cooking tips:The first part - dough making (i.e. steamed bun skin) skill 1. The key point of this part is that the materials are all ready at one time. The yeast can be boiled with warm water at about 35 degrees. The water temperature is too high. The yeast will be scalded to death. It can't be fermented. The yeast water is poured in slowly for the first time. It is mixed while pouring. My experience is that the dough will soon be mixed into floccules. The last point is left around, Add some. After the whole dough is flocculent, it can be quickly agglomerated by gently kneading. If there is less floccule and more dry powder, it indicates that there is not enough water. Add some more water. The water is also slowly added. Can't be poured in all at once. Add more powder and more water. This cycle. Your dough will continue to grow indefinitely. 2. Add a little edible oil or corn oil into the flour. It can increase the texture of the dough. Chew the head Tip 3. The purpose of sugar can not only provide energy for yeast activities, but also increase the taste and sweetness of the dough?
