Hello everyone, I am Xiao Qiu, the day before yesterday we here rained a day and a night of sleet, formed a crystal clear and beautiful ice rain beauty, yesterday and a day of heavy snow, now the sun finally came out, the snow under the eaves also began to melt, sunny days are not so depressed, the mood is good, today I will make a pot of fluffy and soft noodles big steamed buns to eat, layered, the more chewy the more fragrant.
Add 1 kg of ordinary flour to the large bowl, 300 grams of warm milk, heat the milk compartment with boiling water, and put 5 grams of yeast in it.
Add a little condensed milk to the flour to increase the milk flavor, if there is no condensed milk, add a little milk powder, and then use milk yeast water and noodles, pour while stirring, and knead the dough into a dough, knead the dough smoothly, cover the lid and put it in a warm place to wake up to 2 times the original size.
The dough is already made, it looks much bigger than the original dough, tear open the inside are all atmospheric holes, sprinkle some dry flour on the board, take out the dough and knead it for a while.
Now to make the part of the noodles, in fact, the step of the noodles is as important as the noodles, we must master the proportions, first roll out the dough into a large dough, and sprinkle a layer of dry flour on the surface.
Then fold the dough in half a few times, continue to roll out into a dough, sprinkle another layer of dry flour, fold it in half, repeat it a few more times, each time letting the dry flour melt into the dough.
This sprinkled dry flour is also proportional, I sprinkled a total of 110 grams of dry flour in this dough, dry flour can not exceed this amount, too much dry flour to make out of the noodle steamed bun will be dry and hard, too little to make out of the steamed bun has no sense of layering, no chewiness, and no noodle flavor is not delicious. This way, rolling dough cakes to make dough buns is more layered than the steamed buns made by kneading dry flour into the dough.
After the dry flour is all sprinkled, knead the dough into long strips and form a uniform size dough agent to knead the steamed buns.
Kneading steamed buns also needs to have skills, each dough agent should be kneaded for a while, about 100 times can be smooth, kneading time is less than a few times is not smooth, kneading steamed buns must have patience.
After all done, cover the plastic wrap for 10 minutes, take advantage of the time of the second awakening to burn a pot of boiling water, because the noodle steamed bun is steamed on the water after the second awakening, steaming for 15 minutes, after turning off the heat, it is also necessary to simmer for a while and then open the pot, so that the steamed bun will not shrink and collapse.
Look at the noodle buns I made is not bad, a white and fat, especially soft, but also layered, the more chewy the more fragrant, if you like it, come and try it.
For more detailed instructions, you can click on my avatar to enter the homepage to watch the video!