Question

写包包子过程的英语作文!要求如题.....只有这点分了...是包子就行!

Answer 1

Stir the yeast and 1 tablespoon of sugar into 1 cup of the warm water.Let stand for 15 minutes.Skip this step if your yeast does not need proofing.Sift the flour and sugar together.If you pre-mixed the yeast,add to the flour and the rest of the sugar in a mixing bowl.If you didn't pre-mix the yeast,mix flour,salt if desired,and the sugar,then mix in yeast in a mixing bowl.Add 1 cup of the water in a steady stream,mixing constantly.Mix together.The dough will begin to form a ragged clump.If the dough does not stick together,add a small amount more water.Knead dough for 5-10 minutes.The dough will stiffen,and should spring back slowly when indented with a finger.The surface should be smooth and slightly shiny.Coat the bottom of a large bowl with the sesame oil to give a thin film,and place the dough in the bowl.Roll over so it is coated with the oil.Allow dough to rise and double in volume in a warm place for 1-1½ hours,or in a cool place like a fridge for 2-3 hours.A slow rise in a cool place will produce a finer texture.Punch dough down.If you wish at this point,you can allow it to rise and double again,in a warm or cool place,and punch down again.A double rise also results in a finer,more tender texture.Form into a large pancake shape.Sprinkle the baking powder evenly across the dough,and knead again,until the same consistency as before it rose.Water from the yeast's respiration may have made the dough softer,so add a bit more flour if needed.Divide the dough into two long rolls,and cut each into 6 pieces.Roll each piece of dough into a ball.If you are making plain baozi,go straight to Step 20 now.If making filled baozi,then flatten each ball into a 6-inch disc.Shape the disc so that it is significantly thicker in the centre than at the edges.Position one hand as if you were holding a normal drinking glass,and place a disc of dough over the top.Using two fingers,push the centre of the disc down by about 1 inch.Place 1 dessert spoon of filling into the well you just made in the dough.Still holding your hand in position,use your other hand to fold the edges of the dough together,in a sort of pleated fashion.Pinch edges together and twist (so that you twist a small portion at the top right off) to close the baozi.Place each baozi on a square of parchment paper,3 inches to a side.Allow to rise in warm place 1 hour.The dough should end up springy to the touch.