How to make knife cut steamed buns delicious 40

1.Melt the sugar with warm boiled water for later use, and after it is cool enough to not be hot, pour the yeast into the sugar water to dissolve. 2.

Mix the flour with a pinch of salt, pour in yeast water, stir with chopsticks to form a flocculent shape, and knead into a ball. 3.The dough is relatively dry and difficult to handle, so you can let it stand for 10 minutes after kneading, then knead for 3-5 minutes, and then let it stand for another 5 minutes.

4.Finally, knead the dough into a smooth, non-sticky dough. 5.

The kneaded dough is kneaded into sticks and cut into small even pieces. 6.Transfer the steamed bread blanks to a steamer lined with corn leaves, close the lid and ferment.

7.In about an hour, the steamed bread is about twice as large, and it feels very light when you pick it up by hand, which means that the fermentation is in place. 8.

Put cold water in a pot and steam over medium heat for about 15-20 minutes before turning off the heat. Tips: 1) The noodles should be slightly harder than those made into steamed buns, and the noodles should be too soft, and the dough will collapse downward during the fermentation process, and the steamed buns will not be full enough after steaming, and they will be relatively flat.

2) When dividing, the knife should be fast, it is best to pinch the side of the dough with the left hand, and chop it quickly with the right hand, but be careful with your hands, and the cut steamed bun is bad with your hands to the middle. Steamed steamed buns are fuller.

3) The direct method can make the incision of the steamed bread smoother, with fewer pores on the surface and a smoother cutting surface.

4) The dough blank is usually stretched longitudinally during the steaming process, so the steamed bread blank should not be too slender, but should be cut slightly wider.

5) When proofing, sprinkle dry flour on the board to prevent sticking, and cover it with plastic wrap, or put it in a steamer covered with corn leaves to rise.

6) Do not open the lid immediately after turning off the heat, otherwise it is easy to retract, and it is best to simmer for 3-5 minutes before opening the lid.

Put five grams of sugar in one pound of noodles, and put a bag of milk in ten pounds of noodles. If there is a machine, it will be rolled more, and if there is no machine, it will be kneaded more. Don't cut it too narrowly, and don't lie too down. It is recommended that as long as the weather is not very cold, try to wake up naturally, and spray some water with a watering can before waking up.

Learn from the delicious one that I made.

Go to the countryside and buy some flour The things in the countryside are authentic.

Here's how:1. Mix the flour, dry yeast powder, baking powder and sugar in the container, add 250ml of water and stir into a block, knead it into a ball by hand, and knead it repeatedly on the board until the dough is smooth and set aside.

2. Sprinkle a layer of dry flour on the cutting board, put the fermented dough on it, knead the fermented dough into 3 cm thick strips, and then cut the strips into segments about 3 cm wide.

3. Take another container and sprinkle it with dry flour, put the raw embryos of the knife-cut steamed buns one by one, and put them in a warmer place to rise for 20 minutes.

4. Steamed cooked food in the usual way.

300 grams of wheat flour.

Yeast (dried) 4 g 1300 grams of flour (all-purpose flour, plain flour).

3.Pour the granulated sugar into the flour.

4.Pour in the yeast water and stir the flour as you pour. After pouring the 150 grams of water, the flour is basically stirred into a flocculent, and you can start to knead into a ball, and then add water appropriately depending on the draft of the flour during the kneading process, add it little by little, I added 30 grams of water, and the dough should be kneaded to feel slightly wet and soft.

5.This is the kneaded dough, try to knead it until the surface is smooth.

6.Cover the kneaded dough with plastic wrap and place in the oven. Prepare a bowl of cold water and add it to create a moist and hot environment, which is more conducive to fermentation. (I hit the oven to the fermentation gear in advance and preheated it in advance), timed for 1 hour.

When I was a child, the dough had risen to 2-3 times the original size and completed the fermentation.

8.To check if the dough is well risen, dip your fingers in some dry flour and insert it into the dough without changing the size of the holes. So the dough is ready.

9.Pull open the dough to check the internal tissue, there are many pores of uniform size, and the texture of the dough is also very light, unlike a lump of dead noodles when it is just kneaded.

10.The finished dough should be kneaded for a few more minutes, then kneaded into smooth strips, and cut into pieces with a knife. Be crisp and neat when cutting.

11.Then use both hands to hold each agent together and make it shape. The shape of the dough at one end and one end is not good, so I used it to make a sugar triangle.

12.Steam, smear, put in the green billet, and let stand for 20 minutes for secondary fermentation. After the second shot is completed, the cold water starts to steam, and the water boils for 15 minutes. Turn off the heat and simmer for 10 minutes before you can uncover the lid.

Knife cut steamed bun practice steps:

Ingredients: 300g flour, 3g yeast, 20g black sesame seeds, 30g sugar, 160ml water.

Lack of Late Approach:

Use sautéed black sesame seeds, pour them into a cooking cup and beat them into small black sesame seeds.

Pour the flour into a bowl, then pour in the minced black sesame seeds, add the sugar and yeast, and stir well with chopsticks.

Pour 160ml of water into a bowl, stir with chopsticks to form a dough, and then knead the dough with your hands.

Sprinkle some dry powder on the panel, place on top, and continue to knead with your hands until the surface is smooth.

Roll out the sheets with a rolling pin, fold the skins together, and continue to roll out with the rolling pin to form a sheet.

After stacking a few times, brush a layer of water on top of the rolled leather and roll the skin up from one end.

Roll the skin tightly, and cut it into small pieces with a knife after rolling.

Pour water into the steamer, put oil paper on top of the cage drawer, put in the cut steamed buns, cover the pot, and let the steamed bread rise to twice the size.

The steamed buns are fluffy and light. At this time, steam for 12 minutes, turn off the heat after steaming, and simmer for another 3 minutes.

Open the lid, the steamed black sesame knife cut steamed bun is very soft, add Fu Li sesame seeds, out of the pot full of aroma, with a little sweet but not very greasy, quickly make it blind!

Ingredients: 300 grams of plain flour, 20 grams of sugar, 150 grams of warm water, 3 grams of yeast.

Production steps: 1. Put the flour, sugar and yeast into the container and mix well, then pour in warm water, stir with chopsticks to make cotton wool while pouring, and then knead it into a smooth dough covered with plastic wrap and ferment in a warm place.

2. When the dough is fermented to double the original size, the inside is honeycomb-shaped, and it is almost ready to ferment. The fermentation time is not fixed, it mainly depends on the degree of fermentation of the dough.

3. Sprinkle an appropriate amount of flour on the board to prevent sticking, take out the dough and put it on the board and knead it thoroughly.

4. Then knead the dough into a smooth cylindrical shape.

5. Then use a knife to cut the dough into a uniform size, the knife should be clean and neat, and the cut surface should be neat.

6. Put the cut steamed bun embryo into the steamer, cover it with a lid and carry out secondary fermentation.

7. After the embryo becomes significantly larger than before, it should be steamed on high heat for 15 minutes, and the specific time should also be determined according to the size of the steamed bun. When steaming, you must cover the pot well, and you can't leak air, otherwise the steamed buns will be concave, 8. Don't open the lid immediately after turning off the heat, wait for three or five minutes to open the lid, and the delicious steamed buns will be steamed.