Baijimo recipe

Baijimo

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The description of baijimo's perfection has a saying of iron circle, tiger back and chrysanthemum heart . I can't do it at home, but it's enough to make everyone happy. When you want to make a steamed bun, you should put less yeast in the dough. It's chewy; when you want to make a steamed bun, you need more yeast. It's flexible. It's as good as eating. Today, I made a steamed bun plate. If you have broth, please start

Cooking ingredients

Cooking Steps

Step1:Flour, yeast and water togethe

Step2:Mix all the ingredients together to make a smooth and delicate dough. Thoroughly knead, cover and leave for half an hour

Step3:Divide the dough evenly into six part

Step4:Spindles eac

Step5:Roll out the long pie shape with a rolling pin every tim

Step6:Roll up from one end. Roll up to the end. Put the other end of the patch unde

Step7:Squas

Step8:Roll the dough out one by one. Roll it out from the middle. Roll it out while turning. The diameter of the rolled cake is about 10cm

Step9:Pan is hot. Small and medium fire burnin

Step10:About 2-3 minutes for each side, until the cake is cooked with colo

Step11:Deliciou

Cooking tips:Baijimo is not a pure dead noodle, but it can't be made completely, so it only needs a small amount of yeast and a short time of standing and waking noodle. If you want to make rougamo, take 500g flour as an example. It needs 250g warm water and 4-5g yeast. The dough is kneaded and fermented to twice the original size. After that, the shaping and soldering steps are the same. There are skills in making delicious dishes.