Step 1:
You prepare a clean, sạch, vegetable oil, white sugar, salt, water, and yeast in the back of the bottle, all the ingredients up to the quyện mix.
Take the flour, you divide into three equal parts, for each part of the input to the mix, continue mixing the flour evenly. Note that you go all the way until the powder is not vón, smooth and not sticky.
If you have a mixer, you can take advantage of the dough that' s beautiful and all better. If you don' t, you take 15 minutes with your hand as a powder that can be used.
Step 2:
Get clean, clean a layer of oil across europe. Then you put the dough on the flip side of the dough so that oil wraps around the powder surface.
Compost by using moist cloths or food membranes to wrap up the powder. You should brew powder at room temperature. When you see the leaven double.
Note: to check that the ủ is satisfactory, you can use two strong fingers to the powder block so deep. If you see the bottom of the indentation, the dough has reached the request, the opposite of the elastic, the phồng would need a bit more.
Step 4:
When the powder size is about 70 – 80%, you turn on the 170○c (lưu oven, which means the oven needs to be warmed at least 10 minutes before baking bánh).
