1. The simple method for making steamed buns is: add appropriate amount of water to the flour and mix it to make a dough of moderate hardness. If prepared in winter, the dough will be relatively soft.
2. After kneading the dough, roll it into a long strip and set aside.
3. Grind it into small pieces with your hands and set aside. This time the size is small, about 30 grams each. Usually 50 grams is enough.
4. Shape the dough balls into balls one by one and set aside.
5. Use a rolling pin to add flour to the round dough and roll it into a thin dough.
6. Use a rolling pin to roll out the dough thinly at different angles. Pay attention to using uniform force when rolling out, so that the rolled out dough is uniform.
7. The rolled out dough should be round and of uniform thickness. Plus, as it is steamedr with dead noodles, the texture will be very soft. Be careful not to roll it too thick.
8. Roll out all the dough into a dough and set aside. If you feel like you can move quickly enough, you can also spread it out and steam it.
9. Apply a layer of cooking oil to the steamer rack to prevent sticking. You can also put a steam cloth on it.
10. After the water is boiled, put a piece of dough, then cover and steam it.
11. Once the last piece is inserted and steam is coming out of the pan lid, open the pan lid, then insert the second piece, and so on, repeating the same action until the last. the piece is steamed.
12. Once the last piece of cake is in, cover the pan and steam for another five minutes.
13. Steam and removeRemove from the pan, uncover the cakes one by one and serve with various dishes.
Tips for making steamed buns
Main ingredients: 200 g flour.
Excipients: appropriate amount of water.
Steps:
1. Add appropriate amount of water to the flour and mix into the dough, leave for 20 minutes.
2. Divide the awakened noodles into small portions.
3. Dip in dry flour, press flat and roll into thin slices. (I didn't ride it, so everyone laughed).
4. Put the rolled out dough into the boiling steamer, cover it and roll out the second one. At this point, lower the heat.
5. Lay out all the cakes in this order, put on high heat and steam for 10 minutes, then turn off the heat and steam for 5 minutes.
What type of water and noodles should be used to cook baked bunsby steam?
There are many similarities in certain customs of life. It’s inevitable that you will feel homesick after reading my blog. Food is also a kind of constant nostalgia for people. So I agreed to make him a detailed recipe for noodles from my hometown, so that wanderers from faraway lands could learn how to prepare them themselves. This steamed bun was dedicated to wanderers who had a strong sense of nostalgia.
Technology: Steam cooking
Taste: Homemade
Duration: <10 minutes
Ingredients:
< p>Cooking steps:1. Put an appropriate amount of flour in a basin. In summer, just use cold water, knead it into a dough of moderate hardness and set aside. It is softer in winter and slightly harder in summer
2 Knead the dough and knead it into a long strip
3 Use your hands to make smallpieces for later use. will do them this time. Small, about 30 grams each, usually 50 grams is enough
4. Knead the dough balls one by one into round balls and set aside
5. a rolling pin to roll the dough balls into round balls. Add flour and roll it into a thin dough
6. Use a rolling pin to roll it out at different angles. Be careful to use even force when riding. so that the rolled out dough is uniform and even
7 If you can't buy the above olive-shaped rolling pin outside, you can still use this small rolling pin to roll the dough
7. p>
8. The rolled out dough should be round and of uniform thickness. Also, since it's steamed with dead noodles, the texture will be very chewy, so be careful not to roll it too thick. It is better to eat thin rollss
9. the steamer grill to prevent it from sticking. Use a steam cloth
10. After the water is boiled, put a piece of dough in it, then cover it and steam it
11. After putting the previous piece in, there will be steam around the lid. After it comes out, open the lid of the pot and put the second one in, and so on, repeating the same action until the last cake is steamed.
12. Once the last cake is in, cover the pan. Steam for another five minutes.
13. Steam until the cakes are done, uncover them one by one and serve them with various dishes.
Cooking Tips:
When spreading the pie crust, you can roll out all the dough into a dough and set it aside. If you feel like you can move quickly enough, you can also steam it while rolling it. turn it off, that ise with the fire going, spread out a piece and put it in the pot. This requires that the driving speed be fast. For novices, it is best to roll it and steam it slowly.
When making boiled buns, it is recommended to use hot water to knead the noodles. It is not recommended to use cold water to knead noodles, as cold water will make the noodles harder, while hot water will make them harder. softer.
Shui Lao Mo is a local specialty. It looks like pancakes, but it's not a food. It has a long history of consumption.
Preparing steamed and water-roasted buns is relatively simple and is now a common staple in Henan, northern Jiangsu and elsewhere.
Shui Lao Mo has a better texture to eat and is easy to carry. Unlike pancakes, Shui Lao Mo issteamed in a pan and has a softer texture.
We first knead the flour into dough for fermentation, and then roll the successfully fermented dough into a round cake. It should be noted that the thickness of the round cake should not be too thick, about 0.1 cm.
When making steamed buns, you should not use warm or cold water to knead the dough. You should use hot water to knead the dough. Pancakes prepared in this way will not only be soft and strong, but also. also very thin.
Then place the prepared round cake on the steamer rack and steam it until cooked.
Under normal circumstances, steamed buns are mainly eaten with vegetables, including grated potatoes and green peppers. It's a really good food. Match things up.