The practice of caterpillar steamed buns, how to make caterpillar steamed buns delicious, Maomao

Ingredients. 600 grams of all-purpose flour and 140 grams of pumpkin puree.

120 grams of purple potato puree, 6 grams of yeast.

Sugar: a tablespoon of food, red beans, and food.

30 grams of warm water.

The practice of caterpillar steamed buns.

1.Prepare the ingredients: Divide the flour and yeast into two portions; Sugar is only used in purple potatoes.

2.Place one part yeast and pumpkin puree in one part flour.

3.Grasp well with your hands and stir well.

4.Grab a ball vigorously and shake it gently without loosening.

5.Knead the dough, cover with plastic wrap and put it in a warm place to ferment (the kneaded dough should be made of three lights: face light, pot light, and hand light).

6.Add another part of yeast and sugar and purple sweet potato to another part of flour.

7.Grasp well with your hands.

8.Add 30g of warm water and stir into large pieces of dough without dry powder.

9.Knead the dough into a plastic wrap and put it in a warm place to ferment (the dough should be made of three lights: face light, pot light, and hand light).

10.The dough is twice as large as it is doubled, and it is ready to be served by pressing it with your fingers without retraction.

11.Put the two-color dough on the dough table and knead it smooth, and cut it without big bubbles.

12.Take an appropriate amount of each of the two color noodles, knead them into strips, and cut them into equal amounts.

13.Take a purple dough and knead it into a long column, and the yellow dough is kneaded into long strips, which are four times as long as the purple dough.

14.Wrap the yellow dough around the purple dough, leaving more purple dough on one side to make the head; Take a little purple noodles, roll them into small thin strips, cut them in the middle, and make the caterpillars' tentacles.

Use chopsticks to press a small pit on the yellow side near the head and place the tentacles on it.

16.Take two red beans and make the caterpillar's eyes, and pinch the mouth a little.

17.Do it in turn: yellow purple caterpillar, purple yellow caterpillar, feel free to match.

18.Cover with a damp cloth and let go for a second fermentation (about twenty minutes).

19.The agent is obviously bigger, boil the water in the pot, put the cage drawer up, steam it for 20 minutes on high heat, and then steam it for 3 minutes (the dough is so good, the caterpillars are all crowded together).

You can go to a professional training institution to find out.

Caterpillar steamed buns for 12+ babies.

"I made this caterpillar when I had nothing to do with steamed buns, it didn't look very good, but it tasted good. ”

Material: Main material. 100 grams of flour.

Excipients yeast 3 g salt.

1 tablespoon ham sausage.

2 strips of black rice. Preparation of 4 caterpillar steamed bread rolls.

1.Flour, yeast, salt pour into the bread machine to start and the dough, and the dough is good on the line to ferment twice as large as 2After fermentation, remove the exhaust gas and divide into two portions.

5.Braided the small pieces on both sides, and use two grains of black rice on the top of the head to make eyes6Put it in the steamer and ferment for about 15 minutes, **Steam for 12 minutes to turn off the fire caterpillar steamed bun roll finished picture.

Cooking skills. The second fermentation can fluff up the steamed buns.

Caterpillar steamed bread The detailed method tutorial is here, and you can also learn to steam steamed steamed bread after learning the technique.

1. Prepare a small piece of pumpkin, peel and remove the seeds, and then cut it all into small slices. Steam in a pot, and after steaming, puree the pumpkin with a spoon.

2. After the pumpkin is pressed into a puree and cooled, pour it into a basin and stir well.

Then add yeast powder to a bowl of warm water, about 3g of yeast powder per pound of flour. Then add a teaspoon of white sugar and stir well, because white sugar can promote the fermentation of yeast powder.

Pour the mixed yeast water into the basin and start to mix the dough, then add water to it in batches and mix well, stir until there is no dry flour in it, then knead them into a dough, cover the dough and let it rise to twice the original size.

3. After the dough is fermented, it will look like this, and it will be twice the size of the original fermentation.

Sprinkle some dry flour on the cutting board and knead the dough again. When kneading, add a little baking soda to it, so that the steamed buns are particularly soft and delicious.

Knead the dough into long strips and cut into several small equal portions. Then knead the dough into long strips and press it with the palm of your hand, and then use a rolling pin to roll it out to a thicker and even thicker.

Brush the top with a layer of oil, then add a spoonful of bean paste filling and spread evenly on top.

Roll up from one end, leaving a section at the other end, and make a few cuts on it with a knife, but don't break it. Continue rolling up again. This is what it looks like when rolled up.

Now that everything is ready, brush the grate with a layer of oil, and let the steamed bun rise for about 10 minutes before steaming in the pot.

Steam in a pot with cold water, cover the pot and steam on high heat for 15 minutes.

After 15 minutes, lift the lid slightly to let in the air before covering, and then remove from the pot after 5 minutes.

Now it's out of the pot, it's very fluffy, break it open and take a look.

You can go to a professional training institution to learn the technology, which is better and more comprehensive.

1.Prepare flour, yeast, yeast to dissolve with warm water.

2.Put the prepared yeast water into the flour and stir until it becomes a snowflake3Knead the dough smooth.

4.Cover the dough and leaven twice as large.

5.Now start preparing the ham sausage and shallots, cut the shallots into chopped green onions, and cut the ham sausages into small cubes6Put the ham sausage and chopped green onion together, add salt and seasoning, stir well and set asideThis is a good noodle.

8.Place the noodles on a cutting board and knead out the bubbles.

9.Knead the dough into long strips.

10.Cut the dough into small pieces.

11.Roll out the small agent like this.

12.Brush the ham sausage with a layer of oil before putting it.

13.Roll up from one end.

14.Roll it up like this.

15.Make a few cuts with a knife and use mung beans to make eyes, my mung beans are soaked in 16This is done well, etc. in the second fermentation.

17.Ferment for 30 minutes and then go to the steamer.

18.Cover the pot with a lid and wait for the pot to start boiling for 15 minutes to calculate the time19Then it comes out of the pot and is ready to eat.

You can go to a professional training institution to find out.

Caterpillar sausage steamed buns.

Step 1Peel the purple sweet potato.

2.Slices steamed.

3.Mix half of the flour with yeast water.

4.Knead into a dough.

5.Purple potatoes are steamed and pressed into a puree.

6.Purple sweet potato, mix the other half with yeast water.

7.Purple sweet potato puree is added to the flour.

8.Knead into a purple dough.

9.Fermentation is twice as large.

10.White fermentation is twice as large.

11.Take a portion of each sample and prepare the sausages.

12.Divide into small doses.

13.Wrap each strip in sausage.

14.Purple wrap.

15.White is also wrapped in a circle.

16.It's just staggered.

17.Finally, wrap the sausages in it.

18.It's the same on the other side.

19.Then use cranberries to sin the eyes and mouth.

20.Serve on the pot.

21.Continue to ferment twice as large and then steam.

22.After steaming, the cute caterpillar is good.

Ingredients: 270g of flour

Pumpkin 270g

Two ham sausages.

Excipients yeast 3 grams.

Original taste. The steaming process takes one hour.

Normal difficulty. The steps of the caterpillar steamed bread preparation.

Peel and peel the pumpkin.

Cut into thin slices. Put on a plate, put it in a pot, steam over high heat, and <> about 15 minutes after the water boils

Steamed pumpkin.

After cooling, put it in a food processor and puree it until it is pureed.

Pour into a bread maker, add the flour and finally the yeast.

Set the dough state, ferment for about an hour, forget to take a picture, knead the dough cut into small agents, and each small agent is kneaded into long strips.

I forgot to pat the cut ham and rolled it into a long strip of noodles and wrapped it in ham <>

Brush with a thin layer of egg wash, put in the oven at 180 degrees and 15 minutes and you're done<>

Divide into two types, add water to the steamer, grease the drawer, put the water in the pot after boiling, and turn off the heat after 12 to 15 minutes.

Caterpillar steamed buns for 12+ babies.

The material of the mantou version of the caterpillar:

Flour, noodle screwdriver, alkaline noodles, Cantonese sausage.

The practice of the steamed bun version of the caterpillar:

1.The so-called noodle screwdriver is the leftover noodles from the last steamed bun. When steaming steamed buns, mix the noodles with water, then add flour, make a dough, and then cover the drawer and spread it for about 12 hours.

After the dough is ready, add an appropriate amount of alkaline water and mix well. This ratio is basically based on experience, and after countless failures, you can always find a son who has failed

2.The reconciled noodles continue to "wake up" for a while, and then knead them into long strips 3Cut into even cubes.

4.Then knead the pieces of dough into long strips.

5.Take a sausage and wrap the strips around it.

6.Steam in a steamer over high heat for about 25 minutes