Recipe: Indonesian style buns

Home Cooking Recipe: Indonesian style buns

Notes:

This buns package is based on the popular buns package method in Indonesia, and the flower bag that I have done before is a series. This bag has less filling, but it is just another style to learn from everyone. Interested friends can also try ~^o^ Actual shaping operation I have adjusted according to personal experience. The dough can be made with a taro or a steamed bun. As for the stuffing, I used a sweet stuffing to make it.

Ingredients:

Steps:

  1. Home Cooking Recipe: The practice of the dough refers to the previous buns and steamed bread. The dough is divided into about 48 grams, and the dough is evenly flattened. Sleek and sleek. Put the stuffing, I use red bean stuffing.

    The practice of the dough refers to the previous buns and steamed bread. The dough is divided into about 48 grams, and the dough is evenly flattened. Sleek and sleek. Put the stuffing, I use red bean stuffing.

  2. Home Cooking Recipe: Pinch a point first, and notice that it is not in the middle. It is small on one side. Then knead in the middle position. It's a bit like the shape of a butterfly.

    Pinch a point first, and notice that it is not in the middle. It is small on one side. Then knead in the middle position. It's a bit like the shape of a butterfly.

  3. Home Cooking Recipe: Knead the small part of the wing.

    Knead the small part of the wing.

  4. Home Cooking Recipe: Gently bond the big wings on both sides by hand and stretch them a little longer. Turn around and wrap the big wings around the wings

    Gently bond the big wings on both sides by hand and stretch them a little longer. Turn around and wrap the big wings around the wings

  5. Home Cooking Recipe: Kneading. The kneading of this step is very important, like the pinch method on the video is better. It is necessary to pinch out a little more, otherwise it will be easy to open after the hair is raised.

    Kneading. The kneading of this step is very important, like the pinch method on the video is better. It is necessary to pinch out a little more, otherwise it will be easy to open after the hair is raised.

  6. Home Cooking Recipe: I tried to squeeze it out before, and after the fermentation, I opened it. Prevent such a situation from happening~ Remember to close your mouth a bit!

    I tried to squeeze it out before, and after the fermentation, I opened it. Prevent such a situation from happening~ Remember to close your mouth a bit!

  7. Home Cooking Recipe: After pinching it, tidy up the bottom. Take a fermentation. Send to fluffy and light

    After pinching it, tidy up the bottom. Take a fermentation. Send to fluffy and light

  8. Home Cooking Recipe: Before fermentation

    Before fermentation

  9. Home Cooking Recipe: Before fermentation,

    Before fermentation,

  10. Home Cooking Recipe: After fermentation. After the water is turned on, steam can be turned off for 12 minutes, and the lid is opened for 3 minutes.

    After fermentation. After the water is turned on, steam can be turned off for 12 minutes, and the lid is opened for 3 minutes.

  11. Home Cooking Recipe: Steamed out of the pan

    Steamed out of the pan

  12. Home Cooking Recipe: This is a milk and taro dough, and the shape and texture are kept very good.

    This is a milk and taro dough, and the shape and texture are kept very good.

  13. Home Cooking Recipe: Peeling is like this.

    Peeling is like this.

  14. Home Cooking Recipe: The pumpkin will be especially soft! ????

    The pumpkin will be especially soft! ????

  15. Home Cooking Recipe: Come to a ????

    Come to a ????


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