Hello everyone, I am Xiao Qiu, today I come to steam buns, to share with you, how to make noodles after cold can be fast, but also now and now, steamed buns soft and delicious.
I made sauerkraut sauce stuffed buns today, and we all love to eat sauerkraut stuffing here, plus the oil shuttle is not to mention how fragrant it is.
Wash the sauerkraut twice first, so that it will not be particularly sour, and the sauerkraut will not be chopped up, and it will not taste good if it is too broken without grain.
Chop the fried fusses in advance, then cut some spring onions and put them in.
Now start to adjust the filling, in fact, adjust the sauerkraut oil shuttle filling do not need to add too much seasoning, less soybean oil, the right amount of fine salt and a poinsettia soy sauce can be stirred evenly, the adjusted sauerkraut oil shuttle filling is put aside for later.
Then come and noodles, add a pound of flour in a large bowl, 5 grams of aluminum-free baking powder, add baking powder to make the flour ferment faster, 5 grams of yeast, 10 grams of lard, add lard to make the steamed bun skin more oily, with 300 grams of warm water and noodles, and knead into dough after the hands, cover the lid and wake up for 5 minutes.
After waking up, knead the dough smoothly, roll it into long strips, form a uniform size of dough, sort out the dough, roll out into a thick four-sided thin dough cake in the middle, and wrap it with the adjusted sauerkraut filling.
After all wrapped up, cover with plastic wrap to wake up for about 20 minutes, wake up until the bun becomes larger, pick up the light fluttering, then you can directly steam, after the water is boiled, the timer is steamed for 10 minutes.
You can also put the awakened bun in the refrigerator to freeze, when you want to eat it out of the cold water pot steaming, especially convenient, but the frozen bun should be steamed for a while, after the water boiled, steamed for 20 minutes.
Steamed buns do not open the pot immediately, turn off the heat and simmer for 3-5 minutes, so that the steamed buns do not collapse and do not deform.
The bun stuffed with sauerkraut oil is ready, the skin is smooth and delicate, the oil is bright and appetizing, fluffy and soft, the filling is fragrant, it is not greasy at all, if you like it, try it quickly.
For more detailed instructions, you can click on my avatar to enter the homepage to watch the video!