Jjinppang challenge. It's going to be a successfully
I didn't want to go out because it rained on the weekend, so I decided to make steamed bread at home. I made it easily using the patbingsu red bean paste that freezer.
2 serving
Within 120 minutes
요리나하리
Ingredients
  • Gravity powder
    1kg
  • Dry East
    10g
  • Salt
    3g
  • Water
    600g
  • red bean paste
    300g
Cooking Steps
STEP 1/10
1 kilo of flour and about 12 steamed buns came out.
First, prepare 600 grams of lukewarm water (36 degrees) and melt the dry yeast well.
STEP 2/10
I measured the flour and poured it while stirring it with chopsticks.
STEP 3/10
If it clumps well, put on plastic gloves and knead.
STEP 4/10
When the dough was made so that the white powder could not be seen, the vinyl was heated and first fermented for more than an hour at room temperature (25 to 30 degrees).
STEP 5/10
If it ferments well, the dough stretches well like a spider web.
STEP 6/10
If it is twice as bulky, knead well and drain the air.
STEP 7/10
If the dough is done well, remove one fist at a time and mold it.
STEP 8/10
Spread dough well, add 1 tablespoon of sediment, close and place side down.
STEP 9/10
Order the finished steamed bread at room temperature for about 10 minutes, pour water into the steamer, wet the cloth, and close the lid.
STEP 10/10
When the steam is the strongest in the steamer, put the steamed bread and quickly cover it and steam it for 8 minutes (depending on the size of the steamed bread, you can add or subtract 3 minutes).Hand-daming!!!
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