How to make steamed bread with noodles, how to make steamed bread with noodles

The method of steamed bread with noodles is as follows:Materials: See steps.

Steps: 1. 400g of powder, 1g of salt, 2g of sugar, 3g of yeast, 185g of water, and 5g of lard.

2. Baicui Q7, add lard. The whole process is 1 block kneading, 1 minute into a ball, 2 minutes basin glossy surface. Add the potato to the lard, absorb it in 2 minutes, and the pot will be bright in 3 minutes, and the dough will be very smooth.

3. Now it's flocculent.

4. Cut into small pieces and add lard for easy absorption.

5. Lard is being absorbed. Kai Yuan.

6. Smooth. <>

7. Pass the dough sheeter 1-2 times to turn it into a smooth dough sheet.

8. Sprinkle the dry noodles on the dough sheet, about 7g each time, and fold them up.

9. This time it's 3 folds of this quilt.

10. If it's too wide, fold it in half.

11. After about 7 times in total, all the noodles are finished.

12. Roll up.

13. Cut through the middle.

14. Pat it flat, knead it round in the middle of the fossa, and knead it 20-30 times to make it smooth.

15. Smooth.

Degree to ferment for 15 minutes on a pot with cold water. I can't last long.

The method of steamed bread with noodles is as follows:Materials: See steps.

Steps: 1. 400g of multi-purpose powder, 1g of salt, 2g of sugar, 3g of yeast, 185g of water, 5g of lard.

2. Baicui Q7, add lard. The whole process is 1 block kneading to stare at the collapse, 1 minute into a group, 2 minutes basin glossy surface. Add lard, absorb it in 2 minutes, pot light in 3 minutes, and the dough is very smooth.

3. Now it's flocculent.

4. Cut into small pieces and add lard for easy absorption.

5. Lard is being absorbed.

6. Smooth. <>

7. Pass the dough sheeter 1-2 times to turn it into a smooth dough sheet.

8. Sprinkle the dry noodles on the dough sheet, about 7g each time, and fold them up.

9. This time it's 3 folds of this quilt.

10. If it's too wide, fold it in half.

11. After about 7 times in total, all the noodles are finished.

12. Roll up.

13. Cut through the middle.

14. Pat it flat, knead it round in the middle of the Likai round nest, and knead it 20-30 times to make it smooth.

15. Smooth.

Degree to ferment for 15 minutes on a pot with cold water. I can't last long.

The method and recipe of steamed bread are as follows:

Ingredients: flour, warm water, yeast powder, sugar, plastic wrap, etc.

1. First of all, put about 430g of flour in a stainless steel basin, prepare 215g of warm water, add 5g of yeast powder and 5g of sugar, and stir well.

2. Slowly pour the yeast water into the flour, knead it into a dough and cover with plastic wrap.

After a few minutes, knead the dough into a smooth dough with moderate firmness and softness, cover with plastic wrap, disassemble and place in a cool place, and let it ferment for about 40 minutes.

4. Put the fermented dough on the board and knead it repeatedly, sprinkle some dry powder, fold and press it many times, roll it out into a large dough sheet, sprinkle some dry flour, roll it up from one end, divide it into evenly sized dough pieces, and knead it into steamed buns.

5. Put a small amount of warm water in the steamer, put the steamed buns in turn, let them rise for half an hour, steam them on high heat for 25 minutes, and simmer for 2 minutes.

Ingredients] 500 grams of plain flour, 5 grams of yeast, 5 grams of sugar.

1. Pour 250 ml of warm water (water temperature is about 35 degrees) into the basin, add 5 grams of yeast, and then add 5 grams of sugar to promote fermentation, stir well with chopsticks to melt the yeast and sugar.

2. Pour in 500 grams of plain flour and stir into a flocculent shape. (To make steamed buns, the ratio of flour and water is 2:1).

3. Knead the dough into a smooth dough. Here you can knead the dough a little, then let it rest for 5 minutes, and then knead the dough again, and it will be easy to knead the dough smoothly. Cover the kneaded dough tightly and let it rise in a warm place until it doubles in size.

4. When the dough is ready, peel off the dough, and the inside is fluffy honeycomb, and this state is OK.

5. Put the dough on the kneading mat, sprinkle some dry flour, knead and exhaust, and knead the dough smooth again. Then put the dough in shape and let it sit for about 10 minutes to let the dough relax.

6. Next, roll out the dough into a rectangular dough, then sprinkle some dry flour on the surface of the dough, and spread the dry flour well.

7. Fold the bread in half, roll it out thinly, and then sprinkle the flour again. This process of sprinkling dry flour - folding in half - rolling thinning is carried out a total of 5 8 times, and the more times, the better the level of steamed bread made.

8. Continue to sprinkle flour on the surface one last time and roll it up along one side of the dough.

11. Knead all the steamed bread, place them evenly at intervals, cover them with plastic wrap to prevent the skin of the steamed bread from drying out, and the second proofing will increase significantly (about twice the size of the beginning).

12. The kneaded steamed buns can also be placed directly on the steaming drawer, saving you from moving again. If you are in a hurry, you can add warm water at 35 to 40 degrees in the steamer, put the steamer in the steamer, and cover the lid, so that the proofing will be much faster.

13. The second proofing is good, and the fire is boiling. Steam over medium-high heat for about 15 minutes (the specific time depends on the size of the steamed bun), turn off the heat and simmer for 5 minutes.

The steamed buns are smooth on the skin, tight and layered on the inside, and have a strong taste, which is particularly fragrant in the mouth. Even if there is no dish, you can eat 2 pieces of white mouth. And the method is relatively simple, you can try it.

Tips for making steamed buns

1. The most important step before making steamed bread is to add dry flour to the dough in batches for kneading. This process is very laborious if the dough is kneaded by hand, so I will save a lot of effort by rolling the dough and add flour in batches, and the effect is the same.

2. The kneaded steamed buns must be proofed twice, and if you are in a hurry, you can put them in the oven to proof. Or add warm water to the steamer, and put the steamed buns on the steamer drawer for proofing, which will be much faster.

The so-called steamed buns with noodles.

It's just that the face fits very hard.

Steamed steamed buns.

<> "Steamed bread, a major feature of pasta in the north, as a staple food, every household will steam steamed steamed bread, in fact, there are many ways to make steamed bread, the most fragrant steamed bread is the practice shared today, the name is the big steamed bread with noodles.

Many people should be hearing this name for the first time, let's see how it is made, this kind of steamed bun I can eat myself, a big steamed bun in the north is super big, how delicious you can imagine.

To start making dough, take an appropriate amount of flour, add yeast, mix the dough with warm water, and rise until it is twice the size.

Seeing that the noodles were about to overflow, the noodles were very successful, sprinkled with dry flour on the panel, and prepared to start kneading.

Take the noodles to the panel and start kneading, adding a little alkali, which will knead the bubbles of the dough faster, and the dough will be more fragrant.

Sprinkle the kneaded noodles with a layer of dry flour and continue to knead vigorously, the longer the noodles are kneaded, the more fragrant the steamed buns will be.

Add the dry flour again and roll out the dough with a rolling pin.

Once it has been rolled into a flatbread shape, fold it up and continue to roll it out with a rolling pin to form a flatbread shape.

Repeat the previous steps, sprinkle with dry flour and fold up.

Roll it out like this, sprinkle it with dry flour, and repeat about a dozen times.

The next step is the same as steaming ordinary steamed buns, kneaded noodles into strips, and then kneaded into large agents.

Simply rub the agents one by one and put them on the panel to wake up.

The awakened agents are kneaded into big steamed buns one by one.

Look at the beautiful kneading of this big steamed bun, I want to take a bite before I get out of the pot and steam.

Add water to the pot, put in the big steamed buns, and steam them after 20 minutes.

The big steamed buns are steamed, my pot is a little small, the steamed buns are all squeezed together, if you use a big pot in the countryside to steam, the steamed buns will be more beautiful.

Take out one and break it for everyone to see the difference between it and ordinary steamed buns.

After the big steamed bread is broken, it is layer by layer, which is formed by adding dry flour again and again before, such a steamed bread is super fragrant, and the taste is not the same as ordinary steamed bread, which is very chewy. Most families make ordinary steamed buns, this kind of steamed bread production process is indeed complicated, you can try to do it once if you have not eaten steamed buns, friends in the south should feel troublesome, hehe, friends who have made steamed buns are welcome to leave a message in the comment area to share.