The practice of Luo Bun, the practice of water Luo Bun

Ingredients: 200 grams of flour.

Ingredients: Appropriate amount of water.

Methods of work. 1.Mix 10 kg of flour with 15 g of gluten source, then add 3 kg of warm water and stir with chopsticks while adding water.

2.Stir into a flocculent.

3.Make the dough. Wake up for twenty minutes.

4.Roll the noodles into long strips.

5.Cut into small doses.

6.Flatten**.

7.Roll it into a thin round cake.

8.Put water in the pot, bring to a boil, spread the drawer cloth on the drawer, put the rolled pancakes on the drawer, and put another one after another when it is cooked.

9.When the buns are cooked, roll up your favorite dishes and eat them.

How to make homemade steamed buns thin and soft? The pastry chef shares detailed tips and tricks, and the skin is thin and strong.

The first time I ate steamed buns was at a street stall, and I used the steamed buns to roll up shredded potatoes, chili eggs, mung bean sprouts and other home-cooked dishes, which tasted very delicious and were my favorite street food.

Farmhouse Luo Bun] 1First of all, we prepare 200 grams of flour, mix the dough with 110 ml of warm water, or use semi-hot noodles to make the steamed bun soft and tough, stir while pouring, first stir into dough, and then knead into a soft dough.

2.After kneading, take it out, sprinkle the bottom surface on the board, knead the dough smooth, knead it into long strips, knead it into a uniform size of the dough, sprinkle flour on the dough to avoid sticking, put the dough at the tiger's mouth, press it inward and tighten, and form a round dough blank.

3.At this time, don't be in a hurry to roll the cake, let the round dough blank for 5 to 10 minutes, let the gluten relax, and it will be easier to roll out and thin it for a while.

After a few minutes, the round dough blank is flattened and rolled into a cake blank of about 2 mm, the thinner the cake blank is rolled out, the thinner the steamed bun we will bake, and the better the taste.

5.Heat the electric baking pan without brushing oil, put the cake blank directly into the pot, cover the pot lid and burn for 1 minute, the baked bun is slightly bulging, turn it over when the bottom surface is slightly yellow, and then burn it for another minute after turning it over, and the other side of the baked bun is also slightly yellow.

Because this cake is very thin, the front and back sides are basically cooked once, you can roll and burn at the same time, it is very simple and fast, you can also roll some mung bean sprouts or shredded potatoes when eating, and then with a bowl of millet porridge, very authentic farmhouse rice.

Technical Points:1Warm water and noodles can be mixed with noodles, or semi-hot noodles, which are softer and chewier than cold water and noodles;

2.Don't be in a hurry to roll out the cake after the round dough is ready, and then roll it out for 10 minutes, which is easier to roll out and roll thin.

The method of Luo Bao is as follows:Main core late material: 4 measuring cups of flour.

Excipients: appropriate amount of warm water.

1. Pour in 3 measuring cups of flour.

2. Pour in warm water and stir as you pour.

3. Stir into the diagram so that you don't need to add more water.

4. Knead into a dough.

5. Cover the proofing with a wet cloth for a while.

6. After waking up, divide the dough into a suitable area, sprinkle dry powder, you can roll it together in two sheets, and put dry flour on the ridge in the middle, otherwise it will stick together.

7. Roll into thin slices.

8. Put it in a frying pan without oil, turn it over after foaming, and pay attention to the fire not too much.

1.Appropriate amount of flour, put it in a basin, use cold water in summer, and form a dough with moderate softness and hardness for later use. It is softer in winter and slightly harder in summer.

2.Knead the dough and roll it into long strips.

3.Use your hands to make a small agent for later use, this time it is small, one is about 30 grams, and generally 50 grams can be weighed.

4.Knead the dough one by one round and set aside.

5.Use a rolling pin to roll out the round dough with flour and form a thin dough.

6.Roll out the dough with a rolling pin at different angles, and pay attention to the uniform force when rolling the dough, so that the dough will be evenly rolled out.

7.If you can't buy the olive-shaped pin above, such a small rolling pin can also be used for rolling dough.

8.The rolled dough should be round and thin. In addition, because it is steamed with dead noodles, the texture will be very chewy, so be careful not to roll it too thick, and it is best to eat thin cabbage.

9.The steamer grate is coated with a layer of cooking oil to prevent sticking, and it can also be used with a steaming cloth.

10.Once the water is boiling, add a sheet of dough, then cover and steam.

11.After the previous sheet is put in, and there is steam coming out around the lid, open the lid, put the second one, and so on, repeating the same action until the last one is steamed.

12.Wait for the last cake to be put in, cover the pot and steam for another five minutes.

13.Steamed out of the pot, the cake is uncovered one by one, and it can be eaten with various dishes.

Each leather pot is staked into the good 7 use, and the cage water can be divided into a few thin bells, and the amount of steaming between the heads of the steamed root is not. Zhang Yi's face is the next Zhang Shang, face 8. Roll out the fire every good 1.

Put the noodles on the noodles and put the pot cloth on the small dough. This is steamed in one with a steamed pot poured flat. The right first to the right to the right 0 side of the fixed rolling on the decision, according to the left of the skin to the left steaming, the shelf steaming large 3 seconds will be rolled every hour to the right can be cooked, clock.

The pastry is added to the same slightly steamed L when the road, which has the answer to the base salt of the same time and in the gluten noodles out of the one and come to wait for me more! ,

Method 1Put the white flour in a basin, and then, pour water with one hand and stir the noodles with the other, as shown below. Basically stir all the flour into strips and stop pouring the water.

2.Then, knead the loose dough pieces together with your hands, if there are more noodles, it is best to mix the dough with both hands to save effort.

3.After mixing the dough into a large dough, pound the dough with water by hand and turn it over, so that the flour on the hands and basins are glued to the dough, that is, to achieve three lights: basin light, hand light, and face light.

4.After the dough is well combined, let it sit for 20 to 30 minutes to allow the dough to rise, so that the flour and water are fully and evenly softened together. Then, divide into small pieces, roll out into crepes about 1 mm thick, and place them directly on the kang pan.

5.The kang pot requires a certain amount of heat in advance, and then after the Luo cake is put on, it will be turned over when it is slightly foamed, and the back side can be blistered after a while.

Method 2: Ingredients: 2 servings.

100 grams of cornmeal (fortified bean flour).

100 grams of ordinary white flour.

100 grams of soybean flour.

Excipients 20 grams of sugar.

3 grams of baking powder.

A small amount of cooking oil.

Step 1 Prepare three flour samples and weigh them if you don't have an electronic scale.

Step 2 Put the three flours in the basin;

Step 3 Add baking powder and sugar.

Step 4 Add little water to make a batter and ferment at room temperature. (The consistency of the batter is picked up with chopsticks, and the batter can fall slowly).

Step 5 After the batter has risen, there are many holes, indicating that the fermentation is done.

Step 6 Add an appropriate amount of water to the fermented batter and stir it into a batter, and pick up the batter with chopsticks for the consistency of the batter, so that the batter can drip quickly.

Step 7 To make this steamed bun, you need to use this called "pan", put it on the stove, and brush it with oil.

Step 8 Take a small spoonful of batter and pour it on the raised part of the pan, the batter will flow down to the shape of a bun, and cover with a lid.

Step 9 Cover the lid of the pan and spread it over low heat, the batter will change color and it will be cooked; After branding, take it off with a small spatula, fold it in half, the color is golden, and it is delicious.

Cooking skills. Today I use cornmeal, white flour, soybean flour, if you use millet flour, the color of the bun is brighter yellow, plus the right furnace temperature, the finished product is golden in color, more attractive.

There are two kinds of steamed buns: fermented and unfermented. Fermented softness, non-fermented tendons. Whether it is fermented or not depends on your preference, and you can also add salt or sugar, as well as other condiments according to different tastes.

It depends on what kind of membrane you want to make. For example, his method of pepper is actually very similar to Su Du dough, and then knead the dough, knead the dough, and steam it in the pot.

The method of baking steamed buns is relatively easy, and many people in the family can make steamed buns, so I think you can learn it.

The steamed bun should be made after the dough is ready, and then it is made into a medium-sized module, and then it is used to nag it.

The practice of steamed buns, now if you are really good-looking and have an image of artwork, you can be on Douyin.

Mengmeng's approach is actually very different from our steamed buns, don't think it's steamed buns after seeing them, because this belongs to a kind of noodles.

That mama's practice is similar to the normal steamed buns.

It's all online tutorials, search for it yourself, don't send it to me.

It's hard to talk about what we're doing. Some did a correct thing.

To make this kind of steamed bun, it is mainly made of bread, flour and flour, and then they are made into the shape of this steamed bun.