When preparing steamed buns, it is recommended to use hot water to knead the noodles. It is not recommended to use cold water to knead noodles, because noodles when using cold water are harder, while noodles when using hot water. are 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 is steamed in a pan and has a softer texture.
First we knead the flour into dough for fermentation, then roll the successfully fermented doughinto 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, especially grated potatoes and green peppers, which are a good food combination.
There are many similarities in certain living customs. 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, use cold water in summer, 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 small pieces for use later. 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 pinerie 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
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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 best to eat thin rolls
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 song pprevious, there will be steam around the lid. After it comes out, open the lid of the pot then.Place the second cake, and so on, repeating the same action until the last cake is steamed
12 Once the last cake put in, cover the pan and steam for another five minutes
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13. Steam and take out the mold, uncover the cakes one by one and serve with different dishes
Cooking tips:
When spreading the cake crust, you can roll all the dough into dough for later use. If you feel you can move quickly enough, you can also steam it while rolling, that is, with the fire on, roll out a piece and put it in the dough. jar. This requires the rolling speed to be fast, if you are new to this, it is best to spread it out and steam it slowly.