Fundamental Bubble Fu

Ingredients

• Low muscle flour 100 grams
• Water 160 grams
• Butter 80 grams
• Candy 1 small spoon
• Saline ½ small spoon
• Egg 3

Tips

How can you let bubble Fu expand best rise? We must want to understand the principle that bubble Fu expands above all. In the process that make, we have a move is to want to iron flour ripe. Iron ripe starch to produce gelatinization effect, can absorb more moisture. At the same time the starch of gelatinization has wrap up to live airy is characteristic, be in roast when, the moisture in dough becomes vapor, form stronger vapour pressure, maintain face skin, form each to rouse bubble Fu of beat. Accordingly, enough moisture is the impulsion that bubble Fu expands. In Fu of the bubble that make when, must iron flour ripe, this is one of keys with bubble successful Fu. The dry wet degree of bubble Fu panada also affected the success or failure of bubble Fu directly. Panada is too wet, bubble Fu parchs not easily, maintain appearance not easily also, take an examination of the bubble Fu that come out to slant flat, cuticular not crisp, easy cave in. Panada is too dry, bubble Fu expansibility is spent reduce, expand volume is not large, skin is thicker, in-house and empty small. So, we are in moment of doughy of Fu of the bubble that make, scarcely can the egg one-time join panada, need is divided second join, reach whole dry wet level till bubble Fu dough. What kind of dry wet rate is first-class? Use bubble Fu dough wooden spoon or the chopstick instigates panada, panada submits triangular form, most advanced control from bottom 4CM, and can maintain appearance won’t low, with respect to OK ~ this is the key with bubble successful Fu. Finally, bubble Fu bakes the temperature that make and time special also key. Bake with 210 degrees high temperature at the beginning bake, the vapor that makes bubble Fu in-house breaks out quickly come out, dough of Fu letting bubble expands. Wait for expand after finalizing the design, convert 180 degrees, the moisture bubble Fu is adust, the ability after bubble Fu gives heat won’t collapse go down. Bake to the surface cinnamon can give heat. Bake in controlling a process, scarcely can open oven, because expand medium bubble Fu if temperature pelter, it is to be able to collapse go down. Bake correctly make temperature and time, of the key that is bubble Fu success. Wanted to master these 3 keys only, the mother that your bubble Fu left basically to succeed, the bosom that casts a success directly ha.

Directions

1. Water, salt, candy, butter (or salad oil) put bowl together in, heat with medium baking temperature and agitate of in a way, make grease distributings even. Should boil to boiling when, turn small fire, one-time enter all flour
2. The spoon that use wood is fast agitate, make flour and water mix completely together (made amount can use 4 chopsticks less to be grasped together directly come agitate) . Certain and fast agitate
3. All the time agitate divides confluence to be together with water entirely to flour, after sticking boiler, involve fire again, can take pot from furnace. (right now flour is ironed entirely ripe)
4. Come loose panada agitate with the chopstick, make panada comes loose hot. Wait for panada to cool not quite very hot hand (temperature is in about 60-65 Celsius) when, can add an egg. Add a few eggs first, after complete agitate absorbs the egg to panada, again Jiaxiayici
5. Must notice right now, the egg in the recipe does not need to be joined entirely certainly, after adding an egg, panada can become wetter and wetter and slender
6. Instigate with the chopstick panada, panada submits triangular form, pointed horn makes an appointment with 4CM to control to bottom rate, and won’t slide. This rate represents OK. Need not continue to add an egg again
7. Most the method of bubble Fu plastics of save trouble, dig bubbly Fu dough to be put in directly with small spoon namely bake dish on (bake dish) of li of the tinfoil on mat. Certain distance maintains between every dough, lest dough expands hind come up against one case
8. The beautiful mouth that also perhaps can use chrysanthemum form squeezes panada in bake dish on. Bake the bubble Fu appearance that give to have figure so
9. Bake dish it is good to send warm-up 210 degrees oven. The 10-15 that bake minute. Expand when bubble Fu after rising, drop temperature 180 degrees, continue to bake 20-30 minute, till the surface cinnamon can give heat. Must bake reach the designated position, after bubble Fu gives heat, meet otherwise cave in. Baked midway is sure to keep in mind not to open oven door
10. After bubble Fu cools completely, a hole is dug with finger in bottom, with the back up of roundlet aperture beautiful mouth is inserted, infiltrate inside stuffing makings can eat