When many people make honey buns or honey bread, they think that if they put honey, they don’t need to put anything else. In fact, it's not possible. You have to put yeast powder and baking powder as they should. Adding honey is just to increase the sweetness of the food. Some people may brush it with honey water when it comes out of the oven, which is also delicious.

Nowadays, the pace of life is faster. Whether you are doing business or eating frozen buns at home, it is more convenient and faster. The dough for steamed buns is slightly different from the dough for stuffed buns. Firstly, the amount of oil increases, and secondly, the softness and hardness of the dough will become harder.

Make two pounds of flour, add ten grams of yeast, eight grams of aluminum-free baking powder, and four grams of sugar. Pour into the flour and mix evenly. Then add twenty grams of lard and forty grams of soybean oil. This The amount of oil is twice as much as that of freshly tossed steamed buns. The steamed buns steamed at four speeds are still as fluffy and soft as the freshly made steamed buns. After the oil and flour are mixed evenly, add 480 grams of warm water in batches, stirring while adding, and stir frequently. The amount of water used to make steamed buns is about 520 grams, but the amount of water for quick-frozen steamed buns cannot reach this much, because there is too much water, and the surface-dyed spores will lose money during the dispute over defrosting in the pot.

So the water is less and the noodles are harder, mainly to ensure the appearance. Cut it into dishes, put it into warm ground dough with smooth noodles and honey, which is the same as the dough for freshly made steamed buns. In fact, quick-frozen buns take advantage of the activity of yeast and the appropriate temperature. Everyone knows that yeast is easily scalded to death and loses activity if the temperature is too high. However, even if it is forty or fifty degrees below zero, the yeast just enters dormancy. As the temperature slowly rises, the yeast will still regain its activity. So if you want to make this sotong steamed buns, first look at the proportion of dough and secondly, look at the control of the heat. After the dough is done, take it out and knead it to expel the air inside.

In this step, the surface of the steamed buns must be smooth. The steamed buns have smooth skin and the white noodles are staggered. If you are going to throw the noodles, pull them into small doughs of even size. Take a dough ball and press it with your hands. Open it, take the C, B, and GP nodules neatly, pull the pleats into military folds neatly, and then pinch your head. Don't worry about the wrapped buns. Put them in the refrigerator to freeze in plastic wrap and honey. Place them in a warm place and be sure to let them rise a second time. Why wake up twice? Because the dough we just made is soft and soft when you rub it on your neck, let the dough relax and wake up to make the buns reach their best condition. You will see that the volume of the buns after the second proofing will increase a bit. I just put it at a room temperature of about 25 degrees, and the tears woke up for 20 minutes, and then I started to fight.

Frozen the buns directly. After freezing overnight, tear off the plastic wrap. You will see that there are still ice flowers. Pull them up and knock them. You will hear that they are frozen hard. There is no need to defrost them. Steam them directly in the pot. Boil Lovich water, put the pot on high heat, put the lid on the pot, keep the fire on for fifteen minutes. For this quick-frozen buns, you need to use high heat throughout the process. If you use low heat, the buns will collapse easily and lose their appearance. When the time is up, open the lid and see if the steamed buns are beautiful. When the steamed buns are out of the pot, you will see how beautiful they are. Xuan Ruan is still so beautiful, and her hair is still so ideal. Take a look and pinch it, and you will see how soft and flexible it is when it comes back to Taiwan, and how ideal it is. After separation, you can see that the pores on the bun noodles are very fine, and the steamed buns are also very heavy and fragrant.

The skin is smooth, white, and plump. No matter on the surface or inside, it is no worse than the freshly made buns. In this way, our quick-frozen buns are completed. Although the snacks are small, they are still big. If you want to make this quick-frozen bun, you need to pay attention to the following points: 1. The proportion of dough should be precise, and the fabric should be harder. If it is too soft, the bun will collapse easily and not look good. 2. Put the sotong steamed buns directly into a pot of boiling water and bake them over high heat. This will quickly wake up the buns and make them fluffy. If the fire is too low, the steamed buns will collapse as soon as they thaw. 3. The most important point is that when the wrapped buns are cooked quickly, they must be proofed twice to allow the buns to reach their ideal state before being harvested. This technology of Speed ??Cat is already very mature and can be found in fast food restaurants, breakfast restaurants, and convenience stores. It does not require complicated equipment. It is convenient and fast, and you can do it at home.