The older the person, the more nostalgic they are of the food they loved when they were young.
I am an authentic northerner, like pasta, especially like flapjacks, steamed buns and the like, in our hometown is inseparable from steamed buns, on a small plate of pickles, with a bowl of white porridge, I feel that this is the best food to eat, very satisfied and happy.
After growing up to leave the city where they lived from childhood, most of the steamed buns eaten are sold on the market, 5 cents a piece, acquaintances want 3 if you can generally buy a dollar, just at the beginning of the feeling that this steamed bun is fluffy and soft, eating has a sweet taste, much better than the steamed buns in the hometown, slowly to the age of marriage and children, but more and more miss the big steamed steamed buns of the mother when he was a child, eating chewy head, the more fragrant it is, you can tear it up, super delicious a local specialty steamed steamed bun.
"Noodle steamed buns" is a characteristic of Shandong, very famous, in the production techniques and ordinary steamed buns have a big difference, the difference is to do the noodle steamed buns, you need to constantly into the dough to carry dry powder to knead, let the dry flour to neutralize the moisture of the dough itself, so that the steamed bun is strong, the elasticity is very large, by hand to pick up is also a weight, you can tear up to eat, the more you eat the more sweet.
Today is hungry, just like my mother inquired about the square of making noodle steamed buns, she also specially instructed the method of making noodles and the steps to pay attention to when making noodle steamed buns, and then I practiced again, I felt that the steamed buns were heavy, and there was a wealth of tissues inside that were layer by layer, and it was really particularly chewy, and the more I ate, the more addictive.
▶ Shandong noodle steamed buns
Ingredients required: 500 grams of flour (medium or high gluten flour), 250-260 ml of warm water, 5 grams of yeast powder (preferably with old yeast), 10 grams of sugar
Tools required: steamer, rolling pin
Start production:
1. And noodles
First, the yeast powder is divided in warm water, with yeast water and noodles, add some white sugar to help promote the fermentation of yeast, stir into large dough, and knead into a smooth medium soft and hard dough. If it is not smooth at first, cover it with plastic wrap for 5 minutes, and then continue to knead, three or five minutes will be very smooth.
2. Hair noodles
In winter, I generally recommend fermenting in the oven, but it is easy to dry the dough in the oven, so when fermenting, put a warm water basin under the oven, so the dough moistness is just right, about an hour or so can be made.
3. Exhaust
Still the old rule, after the dough is fermented, the gas produced inside is discharged, as clean as possible, and kneaded until the original size can be.
4. Make embryos
After exhausting, the dough is arranged into a circle, rolled into a rectangular crust, sprinkled with more dry flour on the crust, and then folded in half, and then sprinkled with a layer of dry flour, repeat this step, until the size of the cake embryo can not be stacked, knead into a dough, this process of repeatedly sprinkling dry powder is called "dough", after sorting into the dough, then knead the shape of the long cylinder, start the agent, and then knead each dough into a circle, roll it up, press flat and then roll it out again. After repeating the operation four or five times, kneading it into the shape of a round steamed bun is enough, and the process is mainly to make the steamed bun more layered.
5. Rao
After all the embryos are ready, what we need is the second dumpling noodles, the cold water pot is directly placed in the steaming drawer to feed, the dumplings can be 15 minutes, after the high heat is boiled, turn to medium heat and steam for 20 minutes and then smoulder for 5 minutes to get out of the pot.
The freshly made steamed bun is super delicious, the sweetness is very strong, the tissue inside the tearing is particularly rich, especially the layer at the edge is super obvious, smeared with a layer of hot sauce, it can be said that it is super delicious.
Little Ha draw the point, here to look carefully Oh!
1, the most important thing about the noodle steamed bun is a process of rolling the noodles and rolling the level, the longer the kneading time, the more powerful the steamed buns;
2, when kneading the dough, it is best to use the way of "carrying", you can carry out the noodles for a while, and you can knead the noodles for a while, so that the steamed bun will be more delicious;
3, the dough must be in place, do not be anxious, because the winter noodles are really slow;
4, after the steamed steamed, remember to stuffy for 5 minutes and then take it out of the pot to prevent hot expansion and contraction, if it is not stuffy, take it out directly, and the steamed bun will immediately become wrinkled.
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