Steamed steamed buns with boiling water, the ancestral craftsmanship of the older generation, the snow is white and soft without collapsing, and the more you chew, the sweeter it gets. Pasta is one of the staple foods in our daily life, especially in the north, the staple food is mainly pasta, steamed buns, buns, flapjacks, noodles, etc., and even many snacks are also made of flour. Many pasta, the flour used is different, and the way of noodles is not the same, today I will teach you to make hot noodle steamed buns, this is the method often used by the older generation, but now it is rare, a fermentation is more time-saving to do, the steamed buns are soft and delicate and not dehydrated, even if they are cool, they will not deform and collapse, if your steamed buns encounter dead noodles, retraction, and yellowing problems, you can take a look at today's tutorial.
Prepare the ingredients:
All-purpose flour, boiling water, warm water, yeast powder
How:
1. Let's mix noodles first, if the flour is used, we will use our most common all-purpose flour, put 400g, and when we use 150g of boiling water to scald it, so that part of the gluten in the flour can be scalded, and the taste will be softer.
2. This is 70g of warm water, 4g of yeast powder melts in it.
3. After the noodles are no longer hot, let's directly use the stirred yeast water and noodles, today's steamed steamed buns are in the form of one shot, so we must prepare the dough work in the early stage, and the final degree of kneading is smooth like me.
4. Rub into long strips, then add evenly sized dough.
5. When kneading small dough, knead from the outside to the inside, so that the plastic agent will be particularly full and even, and then slightly lumped in the palm of the palm to sort out into the shape of a steamed bun.
6. After the green blanks are ready, put them in the steaming drawer for half an hour, only need 1 time to feed the noodles.
7. Compared with just now, the volume of the steamed bun has expanded a lot, and it has become light and fluttery to the touch, and the finger gently presses down, and it can slowly rebound to represent a good hair.
8. Bring to a boil over high heat, turn to medium heat and steam for 15 minutes, remember to simmer for 3-5 minutes after steaming before coming out of the pot to prevent retraction.
9. The surface of the steamed steamed bun is delicate and white, the real "water light skin", hot noodle steamed bun has the advantage that it is particularly soft, even if you chew and eat it will not be very laborious, and it is particularly easy to digest.