Children s small steamed buns are all tips

When making children's steamed buns, you can add some vegetable juice to them, such as spinach juice and carrot juice, which is easy to attract children and make them love to eat.

In fact, it is the same as normal dough, but it must be made small when doing it, and you can put milk, eggs, and vegetables in it, which is more nutritious.

If you do this, then you can do it according to the ordinary**, it's okay, but it's just a little smaller, so you don't appreciate it again.

Ingredients for 2 people.

2 egg yolks.

25 grams of icing sugar.

Pure milk 15 grams.

80 grams of cornstarch.

25 grams of milk powder.

25 grams of cake flour.

Accessories. 20 grams of corn oil.

Step 1: The practice of Wang Tsai small steamed buns.

Whisk the egg yolks, powdered sugar, plain milk, and corn oil well.

Step 2: How to make Wangzai small steamed buns**.

Corn starch, milk powder sifted.

Step 3: The home-cooked practice of Wang Tsai's small steamed buns.

Add the cake flour, stir into a flocculent shape and knead into a dough.

Step 4: The simple preparation of Wangzai's small steamed buns.

Cut the dough into strips and roll into balls.

Step 5: How to eat Wangzai's small steamed buns.

Place in a baking sheet and preheat the oven for 160 minutes, 18 minutes.

Finished product drawing. Cooking skills.

The heat should be grasped well.

1. Ingredients: 500 grams of flour, 5 grams of baking powder, 100 grams of milk powder, 50 grams of sugar.

2. Ferment the flour and pour 500 grams of flour into a basin. Pour in the water and mix with envy.

3. Fermentation, put the dough that has been evenly adjusted in a sheltered place for fermentation. Be sure to cover the pot with something while it is fermenting to prevent the dough from drying out. The leavened dough will be honeycomb-shaped.

Because we do a secondary fermentation, we can start kneading the dough as soon as there is a honeycomb shape. Don't wait for the dough to get too big.

4. Mix the flour with milk powder and sugar, take 100 grams of milk powder, and knead it into the dough. In order to fully knead the milk powder and dough, be sure to knead it several times.

5. Let the dough stand for 15 minutes to allow the particles of milk powder and sugar to fully dissolve together.

6. Rub the strips, knead the milk powder dough that has been proofed on the cutting board into a smooth surface, and then roll the dough into thumb-wide strips.

7. Slice and cut the slender strips that are the width of your thumb into small pieces of steamed buns one by one. When cutting, before the knife, Lu Ran must use the back of the knife to pat the beginning of the long strip, so that the small pieces of steamed bread will be consistent.

8. Let it stand, and the already cut dough pieces are placed on the cutting board for fermentation again. When the volume of the small steamed bun has expanded compared to the original volume, put it in the pot and start steaming.

9. Steamed steamed buns, when steaming small steamed buns is empty, be sure to use a warm pot to steam. In this way, the shape of the steamed bun is full and beautiful. After the steam on all sides of the pot is searched, change to low heat and steam for 5 minutes. Turn off the heat and let it simmer for 5 minutes before you can get off the pot.

Tips for steaming steamed buns.

1) When steaming steamed buns, if the noodles seem to be non-hairy, dig a small pit in the middle of the dough, pour in two small glasses of white wine, and stop for 10 minutes, and the noodles will open.

2) If there is no yeast when making dough, you can replace it with honey, add 15 to 20 grams of honey per 500 grams of flour. After the dough is kneaded softly, cover with a damp cloth for 4 to 6 hours to start. The steamed buns steamed with honey are soft and fragrant, and the entrance is sweet.

3) In winter, the indoor temperature is low, and it takes a long time for the dough to rise, so if you put some sugar in the dough during fermentation, you can shorten the dough making time.

4) In the fermented dough, people often put an appropriate amount of alkali to remove the sourness. Check whether the alkali application amount is moderate, you can cut the dough into a piece with a knife, if there are holes with sesame grains of uniform size on it, it means that the alkali amount is appropriate.

5) If the steamed steamed bread turns yellow due to too much alkali, and the alkaline smell is unpleasant, you can add 100 160 grams of vinegar to the steamed steamed bread water, and put the steamed steamed bread into the pot and steam it for 10 15 minutes, and the steamed bread can turn white without alkaline smell.

6) When steaming steamed buns, put a little salt water in the flour to promote fermentation, and the steamed steamed buns are white and white.

How to know raw and cooked steamed steamed bread There are several ways to judge raw and cooked steamed steamed bread:

1) Pat the steamed bun with your hand to make it elastic and cooked;

2) Tear the skin of a piece of steamed bread, if the skin can be uncovered, it will be cooked, otherwise it is not ripe;

3) After the fingers press the steamed bun, the pit quickly calms down into a cooked steamed bun, and if the dimple does not recover, it means that it has not been steamed.

Thinking that in addition to melting beans, what else can be done to fill snacks for my son, I made this, which is crispy and fragrant, because butter is added, so it is suitable for babies over ten months old.

Standing on the shoulders of giants again, studying and researching, hahaha.

Ingredients: 30 grams of butter.

20 grams of cake flour.

50 grams of cornstarch or potato starch.

Milk powder 20 grams.

1 hard-boiled egg yolk.

30ml of prepared milk powder

The practice of small steamed buns (sugar-free and salt-free) for the younger version of the baby food series.

The materials are weighed well. Neatly arranged, hahaha.

The dry flour is placed in a cup flour sieve (it can also be sieved in advance).

Spread the butter with a spatula and whip.

Hard-boiled egg yolks are pressed through a sieve with a spoon.

Put it in the butter, continue to beat, mix well, then add the formula in three parts, and stir well in the whisk on one setting. Stir so that you can't see the water.

Add the dry powder to the flour sieve, stir well with a spatula to form a dough.

Roll a piece into long strips, knead or cut into small pieces, and rub the ball! At this time the oven is preheated at 150 degrees for 5 minutes.

Rub and rub, a lot of balls.

Bake at 150 degrees for 25 minutes, it's fine, pay attention to the state during the process, each oven has a different temper, try it for the first time.

It's boxed <>

The small steamed bun method is simple、

Introduction of small steamed buns:

When I saw this thing, I remembered the popular advertisement when I was a kid, okay, I pretended to be tender and shouted it out"Adults eat big steamed buns, we eat small steamed buns, and Wang Tsai small steamed buns.

Ingredients and seasonings for small steamed buns:

Low flour Huaizhi 90g corn flour 40g butter 80g powdered sugar 35g 2 egg yolks Ji lead Bi Xiaoshi powder 5g milk powder 15g aluminum-free baking powder 1. 5 teaspoons.

Teach you how to make small steamed buns and how to make them delicious.

1. Beat the butter with sugar, then add the egg yolk and mix well.

2. Mix the powdered ingredients evenly, sieve them into and mix well into a dough.

3. Rub it into a small garden with your hands and arrange it on a baking sheet.

4. Put into the oven, 180 degrees, middle layer. It will be ready in about 10 minutes, so don't burn it.