Is it better to have a chewy bun or a soft bun?

Our northern steamed buns, also known as "steamed buns", "steamed buns" and "steamed buns", one of the traditional Chinese noodles, are said to have been invented by Zhuge Liang, the prime minister of the Shu Han Dynasty of the Three Kingdoms, and are a kind of food steamed with fermented noodles. Steamed bread uses wheat flour as the main raw material and is one of the daily staple foods of Chinese.

Mantou contains yeast, which is divided into two types: fresh yeast and dried yeast, which is an edible and nutritious single-celled microorganism, which is called an "inexhaustible source of nutrients" in nutrition. In addition to proteins, carbohydrates and lipids, yeast is rich in vitamins, minerals and enzymes.

It has been proven that every 1 kilogram of dry yeast contains as much protein as 5 kilograms of rice, 2 kilograms of soybeans or kilograms of pork. Therefore, the nutrients contained in steamed bread and bread are 3 4 times higher than those of flatbread and noodles, and the protein is nearly 2 times higher. Steamed bread is made from fermented flour, and the main nutrient is carbohydrates, which is the basic food for people to replenish energy.

This latest practice of steamed buns is very popular with everyone, especially children. Every time our family is making steamed buns, I basically use this latest method to make steamed buns, the latest method of steamed bread is pumpkin steamed bread, fluffy and soft, nutritious and delicious, the more you chew, the sweeter it is, like friends, let's try it together!

Ingredients: 1 piece pumpkin, 500g flour, 5g yeast powder.

Method: 1. Prepare a piece of pumpkin 300g, remove the seeds and peel after washing, then cut it into small pieces, steam it on high heat for 15 minutes, steam the pumpkin until soft and rotten, take it out, and put it in a bowl to cool for later use; After the pumpkin is cooled and warm, pour in 4g of yeast powder, then use a spoon to mash the pumpkin into pumpkin puree, let the yeast powder completely melt in the pumpkin puree, and then prepare 500g of flour, pour it into the pumpkin puree several times, while pouring the flour, keep stirring with chopsticks, and wait for the flour in the bowl to stir until it is flocculent, and then start to mix the flour into a smooth dough.

2. After the dough is reconciled, there is no need to make dough, first sprinkle a layer of dry flour on the board to prevent sticking, and then directly put the dough on the board and knead it into long strips, and then use a knife to cut out 8 agents of the same size, which is just a big steamed bun. After the agent is cut, you can arrange it into a square or a circle according to your preference. Put the finished steamed buns on the steamer, and then put them on the pot, do not heat them first, and let them rise for about 1 hour.

3. When the steamed buns in the pot swell to double the size, turn on high heat and steam. After the water in the pot is boiled, continue to steam for 15 minutes, then turn off the heat, cover the pot and continue to simmer for 3 minutes, and our pumpkin steamed buns can be out of the pot! The steamed bun does this, just out of the pot is the fragrance of pumpkin, and the bite is not only more delicious and strong, but also nutritious, and the method is also less than the ordinary steamed bread process.

Since learning this new method of steamed bread, children who don't like to eat steamed bread will also rush to eat, no water is added, no dough is made, sweet and fluffy, softer and more delicious than the bread sold outside. Don't keep steaming steamed buns, come and try this new method!

Personally, I like to eat chewy steamed buns.

The method is as follows: First, first of all, mix the flour with sugar and milk, and then add water mixed with baking powder to it, stir them evenly, the most important thing in this step is to control the amount of water, because if there is too much water, the noodles will be relatively thin, and can not be kneaded into a ball, if the water is not enough, it will make the noodles too dry, and can not be made into dough smoothly.

2. Dissolve the baking powder in warm water, add some sugar, mix well and add it to the flour.

3. Cover the kneaded dough with plastic wrap and ferment for about an hour. At this time, knead the dough again, and the bun will be chewy.

Fourth, everything is ready, you can cut the dough into small pieces, then knead it into a circle, put it in a steamer, first steam it over high heat, then use low heat, and after 20 minutes, a pot of fresh and delicious homemade steamed buns will be out of the pot.

The chewy steamed buns are delicious.

The method is as follows: Ingredients: 1000g plain flour, 500g water, 8g dry yeast. Steps:

1. First use an appropriate amount of warm water to melt the yeast, the temperature of the water should not be too high, about 30 degrees, otherwise it will kill the yeast, it will not play the role of fermentation, and let the yeast stand for 10 minutes after it is opened, so that the yeast can be lived.

2. Put the flour in a basin, and then slowly pour water into it, the water should be poured into it little by little, because the absorption of flour is different, pour water slowly, stir with chopsticks while pouring water, so that it is easier to master, until it is stirred into a dough without dry flour, and then start to mix it into a dough.

3. It will be a little sticky at the beginning, and it will be much better after kneading for a while, the kneaded dough is placed in a warm place for fermentation, and the temperature during fermentation is best kept at 30 degrees, and the basin can be put into warm water for fermentation.

4. It takes a long time in winter, about 2 hours, the dough is twice as large as the original, poke it with your fingers and do not retract, there is a dense honeycomb tissue inside, such a dough is a good dough, and it will continue to ferment if it does not meet this standard.

5. Take out the fermented dough and put it on the board, sprinkle some flour on the board, start kneading the dough, knead until the dough is relatively smooth, continue to knead, and knead until the dough basically has no pores, this process takes about 15 minutes.

6. Cut the dough into small pieces one by one, then knead them separately, knead them vigorously in a circle, if you feel that the dough is relatively soft, you can knead the appropriate amount of flour into the dough, knead it to a very smooth state and then round it, and make it into the shape of a steamed bun.

7. After the steamed bread embryo is done, put it into the steamer, spread the cage cloth at the bottom, and carry out the second proofing, the proofing of the steamed bread embryo becomes significantly larger and lighter, at this time, the high heat is steamed to the steam, then turn to medium and low heat and steam for about 15 minutes, simmer for 5 minutes after steaming, and then lift the lid to prevent the steamed bread from suddenly shrinking in the cold, and then be careful not to drip the water droplets on the lid onto the steamed bread when lifting the lid.

I will come to you to solve this problem for you and help you solve your problems.

First of all, we have chewy steamed buns, because of the use of ground. If we use high-gluten flour noodles, the steamed buns are more chewy and very delicious. I prefer to eat steamed buns made from this kind of noodles!

Many steamed buns are relatively fluffy, and this kind of steamed bread is generally steamed with ordinary flour. This kind of steamed bun is gone with a gentle pinch of your hand. I don't think this kind of steamed bread is delicious, because if the steamed bread is too fluffy, it will become bread.

In addition, many of us steamed steamed buns are more chewy, this is because their noodles are not good. If you don't knead for a long time, if you want the steamed buns to be soft, you need to have good noodles, and you have to knead them for a long time, so the steamed steamed buns are more delicious.

Many people will say, why is it so soft in the supermarket?! Actually, this is because they are made with a steamed bread machine. The steamed buns that come out of this way are very soft. This is according to the formula, and we definitely can't achieve this at home.

Based on the above, I think the more chewy steamed buns are delicious, so the steamed buns fight hunger.

I still think that chewy steamed buns are more delicious, after all, you need to know that you also need to understand that the taste of chewy steamed buns is still quite good, and it tastes even better, in addition, such steamed buns are also very feeling, so I still prefer to eat harder steamed buns, so it is easy to eat. Steamed bread is a kind of flour plus yeast (old noodles), water, or edible alkali and other evenly mixed evenly, through kneading, steaming and steaming, the finished product is hemispherical or rectangular shape. The taste is soft and delicious, nutritious, and one of the most intimate foods for the descendants of Yan and Huang.

The raw materials required to make steamed bread are flour, baking powder, (sugar, rarely used), water, alkali, and (green and red silk). Flour is fermented to make steamed bread, which is easier to digest and absorb. The steamed buns are simple to make and easy to carry.

What you have to understand is that the soft steamed bun is really not so suitable for eating, and if it is too soft, you won't feel that it is a steamed bun at all, you must know that the steamed bun is really not so delicious, and it really doesn't feel so good, it's not appropriate.

I think that soft steamed buns are more delicious, and although I rarely eat pasta as a southerner, I know that soft steamed buns should be delicious.

But then again, the meat bun has to be chewy to be delicious, because the steamed bun has meat with juice in it, and the soft steamed bun will not be delicious, because it is soaked in the juice and is soft and chewy, not even good-looking, let alone delicious.

Meat sandwich bun is the meaning of meat sandwiched in steamed bun, which is a special food in Shaanxi Province, and the cured meat sandwich bun is Baiji bun. The meat sandwich bun and the bacon meat, and the white Ji bun are integrated, complementing each other and bringing their respective tastes to the extreme.

Steps to make the steamed bun soft and delicious:

1.Flour with warm water and form a dough, cover with plastic wrap and let rise for 20 minutes;

2.After waking up the dough, take a small agent and put it on the cutting board to knead it round;

3.Roll out the dough sheet with a rolling pin and sprinkle a little salt and oil evenly on the sheet;

4.Sprinkle with salt and oil and roll out into a dough;

5.Put a little oil in the electric baking pan and fry the rolled dough until golden brown on both sides.

烙馍 (luǒ mō) is the pronunciation of the Xuzhou dialect, which is called single cake or pancake in other regions. As a kind of Xuzhou-specific pasta, steamed bun is said to have originated during the period of conflict between Chu and Han. During the Northern Song Dynasty, when Zhao Li, the hero of Xuzhou's anti-gold resistance, gathered the masses to resist Jin, the local people made special steamed buns and rolled them with crispy and crunchy steamed dumplings, and sent them to the anti-gold heroes to eat.

Therefore, the variety of steamed buns has been passed down through the generations. There was such a folk song in Xuzhou:"The diameter of the round cake is long, and the roots are yellow and crispy.

The outer soft and the inner shortbread are rolled and sent to the anti-gold heroes to taste. "During the Shunzhi period of the Qing Dynasty, Fang Wen"Guest residence in Penmen"At that time, in his "North Road Travel", he wrote about Xuzhou's steamed buns:"The white flour is mixed with water and baked into cakes, and the yellow millet and beans are cooked into porridge.

The least in the north is japonica rice, and the southerners have to follow the customs. "It can be seen from this that the folk pastry food of the steamed bun not only has a long history, but also has a long reputation.

In our Henan, there is a snack called steamed bun, which does not use a drop of oil when it is baked, and it happens that it is because there is no oil when it is baked, and it is particularly fragrant. It is used to roll meat and vegetables and is delicious.

1. Ordinary flour is used for baking buns, 400 grams of flour are used today, 2-3 grams of salt are added, and then hot water and noodles are made at about 70 degrees, the amount of water is 230 grams, after stirring the flocculent, 15-20 grams of cooking oil is added.

2. Knead the dough, then cover the lid and let the dough rest for 10 minutes.

3. After the dough is awakened, then roll it into long strips, divide it into a small flour of more than 20 grams, and then sprinkle some dry flour.

4. Next, knead each small dough round and press flat. Receive a dish and close the lid to prevent air drying, also being careful not to stick together.

6. Then, we take out the rolling pin and roll each small dough into a flatbread with a thickness of about 2 mm, not too thin and not too thick.

7. After the cake is rolled, it can be baked directly. Today I used a pan. Preheat the pan over high heat first, and after the preheat is done, you can make the pancakes.

This cake is very easy to cook, and it will be cooked in about 30 seconds. So when you burn, you must remember to turn it over frequently.

8. The characteristic of the cake is that it will bubble up, and when it bubbles, it means that it is fully cooked. In the process of baking this cake, if the dry flour falls off and is browned, remember to clean it out in time, otherwise it will be easy to burn the next cake.

11. We can make a lot of this steamed bun at one time, and when it is warm, put it in a plastic bag and put it in the refrigerator to refrigerate or freeze it. When eating, just hot it. It can be used for breakfast, lunch, and dinner.

Flour (to taste).

Seasoning oil (to taste) Salt (to taste).

Kitchenware does not stick to pans and pans.

Flour with warm water and form a dough, cover with plastic wrap and let rise for 20 minutes;

After waking up the dough, take a small agent and put it on the cutting board to knead it round;

Roll out the dough sheet with a rolling pin, sprinkle a little salt and oil evenly on the dough, sprinkle with salt and oil, and then knead it into a dough.

Put a little oil in the electric baking pan, put the rolled dough in it, fry it until golden brown on both sides, it is delicious, and it is OK to have a simple steamed bun.

1.Put the flour in a pot 23. Boiling water

Add the boiling water to the basin, stir into a flocculent shape and knead it into a relatively smooth dough, and let it rest for half an hour. Knead the dough and divide it into small dough of equal size and roll it out into thin sheets7Bring the water to a boil, grease the steaming drawer, put the rolled dough sheet in it, and cover.