Steamed buns noodles, 1 tip dough full of pots, buns are soft and delicious, family loves to eat!
As a northerner, steaming steamed buns is a compulsory course, from the beginning of not being able to make steamed buns, to now being able to make delicious steamed buns, after a lot of attempts.
Steamed buns not only have a delicious filling, but also the softness of the bun skin is also very important, no matter how delicious the filling is, the combination of the bun skin without fluffiness is also unsuccessful. Many people can make steamed bun fillings, but the bun skin is not done well, either the hair does not rise or the bun collapses and the skin is hard. In fact, if you want to make a good bun, it is very important to make noodles, not only to do a good job, but also to make secondary fermentation more important. Today, I will share with you the detailed method of buns here, and learn that I don't have to buy buns anymore, what filling you want to eat!
Ingredients: 700 grams of flour, 3 grams of yeast powder, a little Chinese cabbage, a little vermicelli, an appropriate amount of shrimp skin, minced green onion, ginger, salt, a little oyster sauce, peanut oil.
Practical steps:
The first step: many people can not steam the noodles of steamed buns, will add white sugar and lard, in fact, in the north steamed buns steamed buns are not sugar or oil, only use flour, healthy and delicious. Many people can't get up noodles for a reason, it's very simple, as long as 1 step is done, it's very simple to make flour for dough. Add yeast powder to warm water and stir well, pour into flour and form a soft and firm dough, cover with plastic wrap and let stand for 1 hour to ferment. Fermentation can not be generally soaked yeast powder water temperature is too high, the yeast burned to death, in one is that the temperature of the fermented dough is not enough, will not ferment. As long as the yeast is active and the temperature is moderate, the dough is very easy to ferment.
Step 2: This season's cabbage is the most, the nutrition of cabbage is very good, it is the green vegetable with the highest calcium content. Wash the cabbage and put it in boiling water to blanch, take it out and put it in cold water to cool, pinch the water, and chop it into fillings.
Step 3: Soak the sweet potato noodles in boiling water, put in oyster sauce and let stand for 5 minutes to mix well, let the noodles fully absorb the oyster sauce, then put in Chinese cabbage, and then add minced green onion, ginger, salt and peanut oil and mix well.
Step 4: Finally, put in an appropriate amount of shrimp skin and mix well, so that a vegetarian filling is ready.
Step 5: Knead the fermented dough well, roll it into dough of the same size, roll out into a round bun skin, and put an appropriate amount of filling.
Step 6: Shape the buns along the side, put the wrapped buns on the lid curtain, cover with plastic wrap and let stand for about 20 minutes, and let the buns undergo secondary fermentation. If you want the skin of the buns to be soft, the secondary fermentation must not be less.
Step 7: Put an appropriate amount of water in the pot, grease the grate, put two good buns, bring to a boil over high heat, change to medium heat and steam for about 20 minutes.
Step 8: The steamed bun skin is particularly soft, the filling is delicious, better than the meat filling, eating 3 at a time is very enjoyable, the whole family loves to eat.
Feng'er words:
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