Shandong steamed buns, eat layer by layer, and the southern soft steamed buns are completely different, today challenge it
by Sunshine 230
Bulk flour 1000g
Yeast 5 g
Warm water to taste
Half a scoop of sugar
Choke on flour 50g
1 tbsp oil
1, about 30 degrees of warm water, add yeast and sugar and stir well, pour flour, stir into a snowflake shape, add oil, knead into a smooth dough
2: Cover with plastic wrap or pot lid for fermentation
3, after fermentation, exhaust kneading smooth, rolling into a piece of dough, sprinkle a layer, fold the two sides vertically into three folds, fold three times into a square, compact with a rolling pin and roll out into a dough sheet, and then repeat the process of rolling flat, sprinkling flour, folding, six to seven times. The process was too tiring to take a picture
4: Finally, roll out the dough a little thinner, roll it up from the side, divide it into equal parts, cover the plastic wrap for 15 minutes, knead the round bun into shape, and then cover the plastic wrap for a second fermentation for 10 minutes
5: Turn on the water for 25 minutes, turn off the heat and simmer for 5 minutes
6, layer by layer, delicious, is a little hard, today's noodles are a little hard, the process of rolling the noodles is painful wrists
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
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