[How to make flowering steamed buns]_how to do_how to do
Steamed buns are one of the staple foods of the northerners, and there are many ways of steamed buns. Flowering steamed buns are a typical one. This is a characteristic traditional pasta name of Jinan. It has the characteristics of soft, sweet and delicious.
It is also a steamed bun, but the flowering steamed bun is not a bit flavorful.
There are differences in the production of flowering steamed buns and ordinary steamed buns, but the shortcomings of the method are not great.
So, what are the practices and recipes for flowering buns?
Let’s take a look below.
Xiaosu opens the flower steamed bun material, rich powder, oatmeal, yeast, sugar, baking soda, baking method 1. Cooking oatmeal: first cook oatmeal with a small amount of water to make a thick porridge, cool, add yeast and mix well; 2. Mix noodles: add an appropriate amountFlour, sugar and dough are fermented one day and used the next day.
The dough becomes more air-bubble, more moisture, and is very soft; 3, shape: knead in the noodles and place baking soda, baking powder, dry powder, cut into the dough, round, put it in the drawer; 4, steaming: open the fireIf you do n’t add a layer with drawer, boil the water.
Put it in the cage drawer, heat on fire, turn on the steam for 15 minutes, and turn off the fire.
Remove the lid after 3-5 minutes.
Flowering steamed bun materials are gluten flour, corn flour, milk powder, caster sugar, yeast powder, and water.
Stir in flour and corn flour.
Add half a cup of warm water to the yeast powder and stir for 2 minutes.
Add half a cup of warm water to the right amount of caster sugar and stir well.
Add two cups of water to the stirred flour and mix slowly. Don’t use less water. Stir slowly, not enough warm water.
Finally, knead the dough, cover with wet gauze and let it ferment for 30 minutes.
Sprinkle a bit of dry flour on the panel and cut the dough into even-sized buns. The shape can be long or round according to personal preference.
Once it’s done, add the top of the cage drawer lid with water and ferment again for 10-20 minutes.
Steam for 10-15 minutes on high fire, turn to low fire for 10 minutes after SAIC, and leave to stand for 3 minutes after turning off the fire.
The delicious corn buns are done!
Winter is here and it’s time to supplement. It’s good to eat more pasta.
(PS: There is no accurate measurement or weight ratio here because when I make it myself, I also do it at will. As for the milk powder and corn flour, you can mix and match according to your taste. Of course, the more milk powder you add, the more flavorThe thicker it gets.
) Purple potato flower steamed bun material 300g flour, one purple potato, 4g yeast, 80g white sugar, 10g milk powder, 130g water.
Peel purple potatoes and cut into small dices 2.
After steaming in the pot, let it cool a little, manually pulverize it to no granules, and set aside 3.
Knead all the ingredients of the dough into a smooth white dough and ferment to about 2 times the size 4.
Take 1/3 of the white dough and purple potato puree and knead to make purple potato dough 5.
Divide 2/3 of the white dough evenly into 6 smaller portions.
Add purple potato dough on average in small portions 7.
First take a portion of the white dough and roll it into a circle (without a thick book in the middle), and wrap the purple potato dough in it.
After wrapping, close the mouth 9.
Slightly dip the flour in a small knife, and cut two 10 horizontally and vertically.
Put it in a steamer and let it stand for 20 minutes for secondary fermentation. Steam it on high heat for about 15 minutes11.
After the fire is turned off, evacuate for 3-5 minutes and then remove the lid.