#暖冬生活记 #
#今天也要好好吃饭 #
Zhao Xin| Food 1: For the first time in my life
Make steamed buns! Hahaha!
Simplify housework, eat the most simple, pay attention to spiritual life, so that you live until middle age, and the matter of "making steamed buns" is really far from yourself. Moreover, I feel that from flour to becoming a steamed bun, after a magical change, it is a difficult action, and I can't complete it.
However, who would have thought that I would have made it alone from beginning to end! This sense of accomplishment is really overflowing: the joy of having nowhere to place! Hahaha!
First, boil half a pot of boiling water. While boiling water, pour the noodles into a container. I heard that putting white sugar is easy to ferment the noodles, but I don't like to eat sweet, and eating too much sugar is not good for the body, so I happen to have milk powder collected at the supermarket special price at hand, so I put it in a bag and stir it well with the noodles.
At this time, if the water is boiling, dry half a bowl, and wait until the temperature of the water is not hot at all, before you can put Angie, otherwise the dry yeast will be scalded.
Some people are used to using dry yeast directly in dry or wet noodles, I feel that in that case, it is not easy to knead evenly, but dissolved in water, it can spread evenly to each grain of flour. Although it is the first time, the previous theoretical study, comparison, and summary are essential.
The small particles of light brownish-pink dry yeast spread out as soon as they reach the surface of the water, stirring slightly. Then, slowly pour into the stream with one hand and stir with chopsticks in the other. The dry noodles were almost all the same, and they began to use the back of their hands.
The feeling of contact between hands and wet surfaces is very different, some dry, wet, sticky, and very smooth. Knead and knead them until the small dry dough balls and the large dough are evenly integrated, and the dough is getting smoother and stronger, and it's almost the same.
The process needs to be adjusted, if it is too dry to form a ball, add some water; If it's too thin and sticky, add some dry noodles. I need to master it myself.
Once the noodles are reconciled, put them in a crisper box, cover them, put them in the sun, and ferment for about two hours. When I looked at it again, the noodles actually changed a lot fatter! It's nothing short of a miracle! It's very fluffy. The epidermis is a bit dry, and the inside is wet, soft, and has a lot of pores.
Knead the dough again to be even. Then, according to the size of the steamed bun, divide it into small doughs one by one, and then ferment for about 20 minutes.
I prefer small ideas, just in each small dough, kneading some walnuts, peanuts and other dried fruits, wouldn't that be more interesting and nutritious than steamed buns alone?
Next, it is necessary to steam in the pot, and it is best to spread a thin layer of vegetable oil on the steaming drawer to prevent the steamed buns from sticking to it. The dough will also expand during steaming, so leave some space between each other when putting it.
After a large amount of water vapor comes up, wait about 20 minutes, and the final miracle happens:
Flour turned into steamed buns!
The taste is still good! What a huge success and leap for myself!
I can write more methodically now, but when I do it, it's really hectic! Hahaha!
There are many little things in life, they are quite interesting, so experience it slowly. If you learn this trick, you can draw inferences and cook while playing in the future. Hahaha.