Cracked Top Steamed Buns Without Starter Dough Recipe by pock1morebite
Cracked Top Steamed Buns Without Starter Dough Cooking Instructions 1 Dissolve the yeast in half of the water and set aside (pour it into the mixing bowl). 2 Dissolve the ammonia in the remaining water. 3 Sift the two types of flour, powdered milk, and baking powder together. Add to the yeast mixture, followed by the ammonia water. 4 Gradually add the sugar and shortening. Knead until the sugar is completely dissolved and the dough is smooth and soft. 5 Divide the dough into 40 g pieces. Add filling and shape. 6 Steam immediately in boiling water over high heat for 5-6 minutes, then steam on low heat to remove the ammonia smell. 7 Tip (read somewhere): When kneading, the dough should be soft and moist. If the dough is dry, add water to increase moisture. After steaming, the dough will be soft. 8 Forget about the filling. Make any filling you like. I didn't measure the red pork filling; I just estimated. 1 Dissolve the yeast in half of the water and set aside (pour it into the mixing bowl). 1 Dissolve the yeast in half of the water and set aside (pour it into the mixing bowl). 2 Dissolve the ammonia in the remaining water. 2 Dissolve the ammonia in the remaining water. 3 Sift the two types of flour, powdered milk, and baking powder together. Add to the yeast mixture, followed by the ammonia water. 3 Sift the two types of flour, powdered milk, and baking powder together. Add to the yeast mixture, followed by the ammonia water. 4 Gradually add the sugar and shortening. Knead until the sugar is completely dissolved and the dough is smooth and soft. 4 Gradually add the sugar and shortening. Knead until the sugar is completely dissolved and the dough is smooth and soft. 5 Divide the dough into 40 g pieces. Add filling and shape. 5 Divide the dough into 40 g pieces. Add filling and shape. 6 Steam immediately in boiling water over high heat for 5-6 minutes, then steam on low heat to remove the ammonia smell. 6 Steam immediately in boiling water over high heat for 5-6 minutes, then steam on low heat to remove the ammonia smell. 7 Tip (read somewhere): When kneading, the dough should be soft and moist. If the dough is dry, add water to increase moisture. After steaming, the dough will be soft. 7 Tip (read somewhere): When kneading, the dough should be soft and moist. If the dough is dry, add water to increase moisture. After steaming, the dough will be soft. 8 Forget about the filling. Make any filling you like. I didn't measure the red pork filling; I just estimated. 8 Forget about the filling. Make any filling you like. I didn't measure the red pork filling; I just estimated. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Sauteed Korean Mung Bean Sprout Banchan Besan wali bhindi pyaaj Garlic Shrimp Scampi with Asparagus Chicken Vegetable Risotto Quick & Simple Black Forest Cake Sauteed Korean Mung Bean Sprout Banchan Besan wali bhindi pyaaj Garlic Shrimp Scampi with Asparagus Chicken Vegetable Risotto Quick & Simple Black Forest Cake Boiled sweet potatoes Porridge pulao Besan ki laddu Milk cake Instant idli Garlic Rice Mix fruits pie Suji ki kachori Began ka bharta Dates shake Boiled sweet potatoes Porridge pulao Besan ki laddu Milk cake Instant idli Garlic Rice Mix fruits pie Suji ki kachori Began ka bharta Dates shake