Buns how to flour and fluffy and soft

Raw materials: 1000 grams of wheat flour,, 1 piece of fresh yeast, 500~560 grams of warm water, 100 grams of sugar.

Methods:

1.

First, prepare 500~560 boiling water in advance, pour out a small bowl to cool, pour sugar into the remaining boiling water and melt. Pour a small dish of warm boiling water into the yeast to dissolve the yeast. Put the wheat flour into a vessel, pour the sugar water and yeast water in successively, mixing as you pour, stirring the wheat flour well enough to mix,

until there is no loose wheat flour at the bottom of the vessel. Dredge the wet wheat flour into a smooth batter.

2. Place the batter in a warm area to mellow.

3. Fermented batter.

4. Remove the fermented batter from the vessel.

5. You can see the air holes inside the batter and the colorful surface is well proportioned.

6. Spread the batter on a cutting board to dry for 10-15 minutes.

7. Dry the batter repeatedly rolled into a smooth batter, then divided into ten points.

8. Take one batter and knead it with both palms of your hands to form a ball-like billet and let it rest on the cutting board.

9. After all the bun embryo is ready, put it into a warm area to carry out the second fermentation for 1 hour, depending on the weather to specify the time.

10. Put cold water in the frying pan, a steamer drawer and a cold, wet drawer cloth, and put the bun embryo on the cloth.

11. Covered with a lid, large fire boil the whole 20 minutes on it.

12. Freshly steamed buns simmer for 2?3 minutes before uncovering, rise to take?