The practice of steamed buns
Put the ingredients (flour, eggs, salt, warm water) into a basin and knead into a soft and hard dough. Because the climate in Beijing is relatively dry, I kneaded the dough into a softer dough.
Salt 6 g.
250 g flour. I use high gluten flour. Regular flour is also available.
An egg. One egg with a pound of flour is also possible. Eggs can make the steamed buns crispy.
Some more sesame seeds. According to your own liking, you can also not put it. Add more flavorfully.
Let the kneaded dough wake up for 10 minutes
Cover with a damp towel and wake up for another 30 minutes before starting to rub the strips.
Wake up for 30 minutes and roll into strips as thick as chopsticks. It's better to rub it thinner. The weather in the north is relatively dry. If you can't rub it, you can use the wet cloth to check the hand.
There is heating in the northern home in winter. Soak in the morning and fry in the evening. It's easier to wake up like this. It's hard to wake up. In the south, there is more time to wake up. It is usually soaked in the evening and fried in the afternoon the next day. Because the southern climate is relatively cold and awake, it is slower. In short, it is a truth with the noodles steamed buns. It needs to wake up in oil. (Note: soaked in oil in the summer and can be fried for 1 hour, depending on the climate of each place)
After waking up, put the plate on your finger first, and try to make it as large as 20 times. Slowly pull around while thinning. Don't push too hard or it will be easy to pull off.
After putting the strip on your finger, use two more chopsticks to prop it up, gently stretch it and fry it in the pan.
Straighten and set when you fry in the pan.
Put it in the pot to fry and straighten the shape, then lift it up and put it into the pot to shake, then straighten the shape and pull out two chopsticks, flip the front and back until it is fried (the speed must be fast, the slow action will be fried and shaped, which affects the appearance),
The fragrant, crispy and crispy buns are so authentic and delicious. You get the idea. A big pot, these are a pound of flour.
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