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Friends! Have you noticed that the current steamed buns are synonymous with "fluffy and soft", but you always feel that something is missing? It's the smell of wheat and the chewiness in the hands of the old generation!
Today, let's talk about those steamed buns that are "kneaded" and "awakened", get back the long-lost old taste, and reminisce about those years together, and work slowly and carefully!
The Transition of Mantou - From Manual to Mechanical, What Have We Lost?
Once upon a time, steamed buns were an indispensable staple food in northern homes, and every bite was the result of the hard work of a mother or grandmother.
At that time, the steamed buns did not have a gorgeous appearance, but they had an unforgettable wheat aroma and chewiness.
Nowadays, with the advancement of science and technology, the machinery in the steamed bread shop roars, and the high-efficiency yeast powder makes the process of making steamed bread easy and fast.
But when we bite into the fluffy sponge-like steamed buns, we can't help but ask: What have we lost?
Is it the temperature of the handmade, or the purest taste of the ingredients themselves? I think it's more about the ingenuity of slow work and the respect for the true taste of food.
The persistence of the elderly - why do they prefer self-steamed steamed buns?
In the alleys of the village, you can always see such a scene: the old people sit in the courtyard, chatting about their parents' shortcomings, and busy kneading, fermenting, and steaming steamed buns.
Their faces were filled with satisfaction and happiness, as if they were performing a sacred ritual.
Some people may ask, the current steamed buns are not expensive, why bother?
But for them, it's not just about saving a few bucks, it's also about nostalgia for the past and the inheritance of traditional craftsmanship.
"My own steamed buns are delicious and anti-hunger", this is a sentence often said by the elderly.
Indeed, those steamed buns that have been fermented for a long time and kneaded repeatedly not only have a chewy taste, but also have an indescribable sweetness.
It's a taste that no modern machine can replicate, it's the magic that time has given to food.
Reveal the secret of delicious steamed buns - the art of "kneading" and "waking up".
When it comes to delicious steamed buns, we have to mention the essence of "kneading" and "awakening".
These two seemingly simple actions actually contain infinite wisdom and exquisiteness.
The art of kneading
Kneading dough is a hard work, but also a technical work.
The older generation often says, "The noodles must be kneaded thoroughly to make the steamed buns chewy."
After the dough is raised, it is necessary to add an appropriate amount of flour in batches to exhaust, a process that requires patience and strength.
When the dough is well vented, the pores are small and uniform, and the dough becomes soft and elastic.
Then, knead the dough into long strips, divide it into small pieces, and knead them one by one into the shape of steamed buns.
But that's not enough, the real secret is to "knead and relax".
This process is repeated at least three times, and each kneading can make the dough more delicate and the taste of the steamed bread more layered.
Wake up to the mysteries
"Awakening" is an indispensable step in the production of steamed bread.
Resting not only allows the dough to rest and relax, but also allows the yeast to continue to ferment, producing more gas and flavor substances.
In the process of resting, you will find that the steamed bread embryo gradually becomes light and full, and you can feel the subtle elasticity when you pinch it in your hand.
When the steamed bun wakes up and feels gentle in your hand, it is the best state.
How to make steamed buns more fragrant? Small tricks are revealed
In addition to "kneading" and "waking up", there are also some tips to make the steamed steamed buns more delicious.
For example, brush the cage drawer with a thin layer of grease.
This move can not only prevent the steamed bread from sticking to the pan, but also allow the steamed bread to fully absorb the aroma of oil during the steaming process, so that the aroma of the noodles and the aroma of the oil are perfectly integrated, and the taste is more mellow and delicious.
In addition, the mastery of the heat when steaming steamed buns is also very important.
Generally speaking, the water in the pot is first boiled over high heat, and then turned to low heat and steamed slowly. This can not only ensure that the steamed bread is cooked thoroughly, but also avoid the situation that the outside is too dry or the inside is sandwiched.
Return to tradition and savor that pure happiness
Friends, let's talk about the way of "kneading" and "waking up" steamed buns today, does it arouse the nostalgia for the old taste in your heart?
Don't worry, the next time you steam steamed buns, you might as well try these old crafts and see if the steaming, chewy steamed buns can bring back your childhood memories.
Remember, slow down and enjoy the peace and contentment of the process.
How about it, do you have any exclusive steamed bun secrets at home?
See you in the message area, let's communicate together, so that this traditional craft will continue to shine in the new era!