Recipe: Soft wide-style steamed buns

Home Cooking Recipe: Soft wide-style steamed buns

Notes:

The northern steamed bun is solid and chewy with side dishes or dipping sauce. The taste of the wide-style steamed bun is as soft as the marshmallow. The taste is more gentle and delicate. The gentleness is so sweet. A soft little girl waiting for you to chew and slowly digest

Ingredients:

Steps:

  1. Home Cooking Recipe: The yeast is hydrated and allowed to stand for five minutes and then mixed with other materials (except 40~50g of low-gluten flour) to form a slightly rough dough.

    The yeast is hydrated and allowed to stand for five minutes and then mixed with other materials (except 40~50g of low-gluten flour) to form a slightly rough dough.

  2. Home Cooking Recipe: The simmered dough is allowed to stand for 7 or 8 minutes before starting to simmer. After the dough is smooth, it will wake up to twice the original volume.

    The simmered dough is allowed to stand for 7 or 8 minutes before starting to simmer. After the dough is smooth, it will wake up to twice the original volume.

  3. Home Cooking Recipe: Prepare 40~50g dry powder on the operation table. Take out the dough and take out the exhaust. After smashing, take the dry powder and open it with a rolling pin.

    Prepare 40~50g dry powder on the operation table. Take out the dough and take out the exhaust. After smashing, take the dry powder and open it with a rolling pin.

  4. After prying open, sprinkle the dry powder again and stack it up on the stack or stack the three layers. Then spread it up and then spread the powder and then spread it on the stack... This is repeated until the dry powder is used up and the dough becomes fine and cut. There is no stomata in the compact.

  5. The last time it is opened, it is turned into a rectangular piece, and then rolled up, rolled up, and then cut.

  6. Put enough water in the steamer to place the steamer on the steamer. Cut the cut knife into a size. Place enough space for each cover and cover the lid for 15~20 minutes. When the volume of the steamed bread is twice as large as the original. After steaming on the steam, turn to medium heat and steam for 15 minutes. Turn off the heat and remove it after 7 or 8 minutes.

  7. In order to keep the scalp still cold, the skin is still moist. Please use a fresh-keeping bag when the hoe is still slightly warm. Seal it so that the cooled hoe will not dry the skin.

  8. This kind of incision taro is to take a small dough and add purple potato powder to make a purple dough when kneading the dough. Then the white dough is kneaded into a round dough and wrapped up.

Tips:

1. Cheng powder can be replaced with corn starch 2. If you want to make a more advanced milky taro or creamy taro, change the water to pure milk. The creamy taro will be reduced by a little pure milk plus the same amount of whipped cream. The sweetness of 3.40g is just too good or not enough, but it can also be used as a reference to increase or decrease according to your taste preferences. 4. A small amount of salt can enhance the flavor of the whole steamed bread. You can add a little cooking oil to enhance the flavor. About 7, 8 grams is enough.


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