Steamed Bun Recipe, Old fashioned Steamed Bun Recipe and Recipe Steamed Bun Recipe and Recipe

The practice of making steamed buns.

The practice of making steamed buns**11Pour the flour into a clean basin and sprinkle the yeast powder, and stir in warm water (about 40 degrees Celsius) with chopsticks to form a uniform spike of flour. Then knead the dough into a dough with both hands, (it is winter, because the temperature is very low here) pour an appropriate amount of warm water into the cauldron about 45 degrees, sit the basin in a pot with warm water poured and cover the lid to ferment (ferment 2 3 times).

The practice of making steamed buns**22The dough is honeycomb-shaped.

The practice of making steamed buns**33Sprinkle with 5 grams of alkali (remove the sourness, and the finished steamed bun is more fragrant!) Knead the dough evenly.

The practice of making steamed buns**44Sprinkle dry flour on the cutting board (to prevent the dough from sticking to the cutting board), place the dough on the table and flatten it with both hands.

The practice of making steamed buns**55Roll out the flattened dough into an oval dough sheet with a rolling dough!

The practice of making steamed buns**66Sprinkle peanut oil on top of the dough sheets! (You can also use an oil brush to brush evenly).

The practice of making steamed buns**77Fold the dough sheet in half to spread the peanut oil evenly!

The practice of making steamed buns**88After folding in half horizontally and vertically, the peanut oil has been evenly applied.

The practice of making bread and steamed buns**99Sprinkle evenly with salt.

The practice of making steamed buns**1010Roll the dough sheet into a roll and cut it into evenly sized oil rolls!

The practice of making steamed buns**1111Pinch both ends to prevent the oil from coming out!

The practice of making steamed buns**1212Flatten the oil rolls kneaded at both ends, roll them out into round dough sheets, sprinkle sesame seeds and press out the mold with a mold!

The practice of making steamed buns**1313Heat an electric pan and pour in an appropriate amount of peanut oil.

The practice of making dough steamed buns**1414Put the noodles in a pot, cover and heat over medium heat.

The practice of making dough and baking buns** Turn over and cook the other side after a few minutes, cover the pot and heat over low heat!

The practice of making dough steamed buns**1616Once both sides are seared, it's ready to cook! (And a lot more, keep the pancakes!) ）

The practice of making steamed buns**1717After the pot is put on a plate, a plate of soft and delicious steamed buns is presented in front of everyone's eyes!

Material. 2 eggs, 45 grams of flour, appropriate amount of sugar, appropriate amount of cooked mung beans.

Method. 1. Put the eggs into an oil-free and water-free bowl, add sugar and whole eggs, and beat to thicken until you can draw lines.

2. Add mung beans and flour and mix well.

3. Pour into the mold and put it in the preheated oven.

1. The fermented dough is very soft and oily, and it will bounce back after a while when you press it with your hand. If the leavened dough is small, you can press it directly into a long sheet, or if the dough is large, you can divide it into two parts and press the long dough sheet. The width of the dough sheet is about the same as the width of the braised noodles you usually eat, or it can be slightly smaller than the braised noodles.

2. Then cut it into small strips of uniform size along its wide side, and then knead it into a cylindrical shape with your hands, without rubbing it too round. If you want to fry them in the shape of fried dough sticks, you can put the two together, press them in the middle, and knead them directly into a cylindrical shape, which is exactly the same as the oil buns you eat outside.

3. Cover the kneaded oil bun with plastic wrap and leave it for another 10 minutes to let it relax, so that if you put it in the pot and fry it, the oil bun will become very fluffy and delicious, golden and crispy. If you don't know what 6 is hot, put the chopsticks inside, and as long as there are uniform bubbles around, you can put the oil bun in it and fry it.

The process and method of mixing the dough with oil buns: Ingredients: 400 grams of flour, 1-2 grams of baking soda, a little salt, 400 grams of water, 1 egg. Detailed steps for the preparation of oil buns:

1. Take an appropriate amount of flour and eat a small half pot for a family of three.

2. Add an appropriate amount of water to the flour and mix it into a bright paste. It's a bit like churning gluten, but instead of stirring in one direction, it moves from the sides of the basin to the middle. In this way, it is to prevent the gluten from really stirring. Stir until the batter is smooth.

3. Take a little baking soda.

4. Put it in a bowl, add a little water to the high chain and melt.

5. Continue to stir until the batter is smooth.

6. Add a little water to the batter to prevent the batter from drying out. Cover with plastic wrap and let rise for two hours.

7. After proofing, add an egg and a pinch of salt.

8. Continue to beat until smooth.

9. Put oil in the pan and put more. The thickness of the oil layer is about one centimeter.

10. Use two chopsticks to pick up the batter, after one chopstick picks up the batter, the other chopstick continues to pick up under the batter picked up by Yan Niankuan.

11. Repeat this several times, pick up the batter and put it in the pot.

12. After one side is fried to golden brown, turn it over, and after both sides are fried to golden brown, you can remove from the pot.

Recipe for oil buns: 200 grams of flour, 5 grams of baking powder, 1 teaspoon of salt, appropriate amount of cooking oil.

Method. 1. Mix noodles: first pour warm water into the basin, then put in alkaline noodles, alum, iodized salt to dissolve with water, and finally pour in flour, copy well, and then, cover the lid and let rise for 30 minutes.

Second, drop the dough, copy the dough with your hands, drop it four or five times, and then continue to proof, until the reconciled noodles are smooth as a mirror, and you can start frying in the oil pan.

3. Frying: After the oil is hot, it can be fried. You can use a spoon tile or pick it with chopsticks.

[Extended Information]:

Oil steamed bun is a traditional noodle snack of the Han people in Henan, Henan people like to eat it as breakfast, the taste is crispy on the outside and tender on the inside. Steamed buns are also known as: Some are called noodle trays, and some are called old eagles.

Steamed bun is a traditional food in the north, which is very popular with people and is crispy and fragrant, so I will share the method with you for your reference.

200 grams of flour, 2 eggs, appropriate amount of chives.

01 Egg flour ready.

02 Then crack the eggs into the flour and add an appropriate amount of salt and chopped green onions.

03 Add water and stir well.

04 **Add oil, put an appropriate amount of batter into the pan and spread it with a spatula, fry it over low heat, add an appropriate amount of oil to the edge of the cake while frying, fry for about 3 minutes, flip the cake, and fry until golden brown on both sides for about 6 minutes.

Steamed bun shop + dough have those ingredients.

Flour, water, yeast, etc. Steamed buns, also known as steamed buns, are an important daily staple food for Chinese. According to legend, steamed buns were invented by Zhuge Liang, the prime minister of the Shu Han Dynasty during the Three Kingdoms period, and were made from wheat flour as the main raw material through fermentation and other processes.

When making, add water after mixing the imitation powder and yeast in the noodles, then knead it by hand until the surface is smooth, wait for it to ferment until the volume is doubled, and then it can be steamed in the pot. Manju is rich in protein, carbohydrates, etc., and is loved by people. Nowadays, there are many ways to sell orange fiber steamed buns, including flowering steamed buns, milky steamed buns, jujube steamed buns and other types of Wool.

Yeast should try to choose dry yeast or fresh yeast, not only the steamed steamed bread tastes better, but also has higher nutritional value.

The recipe for the oil bun is as follows:

Ingredients: 200 grams of flour.

5 grams of baking powder.

Excipients: 1 teaspoon of salt.

Cooking oil to taste.

Step 1: Thoroughly dissolve the baking powder with warm water.

2. Add flour to warm water with baking powder. Stir while adding.

3. When adding noodles, stir while pulling upwards to feel that you can use chopsticks to pull up the noodles.

4. After the flour is stirred evenly, put the salt in it and stir a few times. Then let it sit for an hour or two (a little longer in winter) and wait for the dough to rise. If there are many bubbles on the surface, it means that the hair is ready.

5. Put the wok on the gas stove and pour in cooking oil, which is twice the amount of cooking you usually want.

6. When the oil is hot, insert the chopsticks into the noodles, one for each of the two chopsticks, and take out a small ball of dough in a circle by alternating up and down and quickly put it into the pot. The amount you put in at one time can be determined according to the size of the wok.

7. Cover the pot with a lid and turn it over when there is no raw dough on the top.

8. Fry until golden brown on both sides.

[Ingredients]: 1 cup of commercially available rice wine, 500 grams of milk, flour, appropriate amount of salt, 1 2 tablespoons of alkali, 1 tablespoon of oil [Method]: 1. Pour the rice wine into the milk and add a part of the flour to make a thick paste, and then add some flour to make a very soft dough after the batter is initiated (many small bubbles).

2. Add salt and oil to the dough and mix well. 3. After the thin dough is initiated, add alkaline noodles and let it rise again. 4. Grease the panel and shape the dough into rectangular slices and cut into small strips.

5. When the oil pan is heated to eighty percent, put in the cut strips, and turn them with chopsticks to let them swell, and fry them until golden brown.

Recipe: Appropriate amount of flour, appropriate amount of blending oil, appropriate amount of leavening agent.

Method: 1. First prepare the flour that needs to be used.

2. Prepare 6 grams of leavening agent that needs to be used.

3. Stir the two evenly.

4. Mix in warm water and mix well (about 100 grams of water).

5. Allow for 30 minutes.

6. Proofed noodles are cut into inch segments with a knife on the oil board.

7. Stack two on top of each other and press them with chopsticks.

8. Put it in the oil pan and fry it until golden brown on both sides.

9. Finished products.

The ingredients that need to be prepared in advance include: 200g of flour, 1 egg, appropriate amount of yeast, appropriate amount of minced ginger, appropriate amount of cumin, appropriate amount of chives, appropriate amount of salt, appropriate amount of thirteen spices.

1. Put the flour into the container, mince the ginger and chives, and put all the ingredients together.

2. Add water and stir well, not too thick.

3. Cover and let ferment overnight.

4. The one with bubbles is the batter that has been formed.

5. Put oil in the pot and boil until it is hot, and fry the paste below until golden brown.

6. Control the oil and take it out, and the oil bun will be ready.

Preparation materials: 6g of fritter leavening agent, 150g of wheat flour, appropriate amount of oil 1, prepare flour.

2. Take 6 grams of leavening agent.

3. Mix in flour and stir well.

4. Mix in warm water and mix well (about 100 grams of water).

5. Allow for 30 minutes.

6. Proofed noodles are cut into inch segments with a knife on the oil board.

7. Stack two on top of each other and press them with chopsticks.

8. Put it in the oil pan and fry it until golden brown on both sides.

9. Serve.

1. Fill half a bowl of cold boiled water, put an appropriate amount of salt and chicken essence, and stir to dissolve them into the water.

2. Cut the steamed bun into slices of about 3 to 4mm (not too thin, in case it is rotten when immersed in water; It should not be too thick and not crispy enough to be fried).

3. Pour an appropriate amount of soybean oil into the pan, not too much, no steamed bread slices is appropriate, or less, but you have to turn it diligently and heat the oil.

4. Soak the steamed bread slices in the prepared water for a little (don't be too long, this will save oil and the fried steamed bread slices are not greasy), put them into the hot oil, then you can turn off the fire a little smaller, in case the paste is fried, and turn the steamed bread slices in a timely manner.

5. When you see the steamed bread slices turning yellow, clip them out immediately.

Cool a little before serving.

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