Can you step on the dough for buns?

Can you step on the dough for buns? If you are a hand that is very difficult to use, not sound, your feet are clean, you can wash your feet, you can use your feet, if you can use your hands, you still have to use your hands, because your hands are more flexible than your feet, if you feel that your hands are inconvenient, you can use your feet, whether it is your feet or your hands, as long as you wash them cleanly, they are the same.

If you are making steamed buns at home, it is best to use your hands, and if you are a steamed bun shop, it is best to use a machine to make steamed buns, and it is unhygienic to step on them.

Can you step on the dough for buns? The dough for making buns cannot be stepped on with your feet, which is too unhygienic.

If you eat the dough for buns, it doesn't matter if you step on them with your feet, but if you want to give it to others, it is estimated that your buns will not be sold. Once others know that you are stepping on your feet, you will be complained to the Industrial and Commercial Bureau.

Do the girl groups that make buns step on with their feet? It's definitely not stepped on with your feet, **The dough for making buns is stepped on with your feet. I'm sure others won't buy your buns if they see it, and I think in my heart that this practice may not be hygienic. So making a bun decision is not made with your feet.

You can't step on the dough to make steamed buns, and even if your feet are clean and there are no symptoms such as athlete's foot, stepping on it will make you feel uncomfortable with your feet. Now there are special machines for dough mixing, you can buy machines and noodles, and you must not step on them.

The dough for making buns can be stepped on with your feet, as long as you wash your feet clean. It's okay not to feel disgusted.

Do not step on the dough for steamed buns. It's too unhygienic to step on it. There is no need to step on it, just rub it with your hands. As long as the filial piety powder is reconciled. You can do it well. The dough of the buns comes.

How can you step on the dough to make buns? If it is unhygienic and unethical. And there will be no one to eat.

1. I don't know if you are a friend of the South or the North.

2. The dough we make in the north cannot be stepped on with our feet.

3We all knead the dough with our hands.

4. The buns that come out of this way are soft and fragrant.

Generally, buns and dough are kneaded by hand, and some special people may knead the dough with their feet, for example, people with disabilities in both hands, he can only knead the dough with his feet, but this is really rare.

If you step on the dough for bread, it is unhygienic, and if others see it, they will not come to buy it.

Why should you step on something made with your hands? It's okay to make your own food, it doesn't matter if others can't see it, but don't step on it, don't use your feet to make food, it feels weird, and others can't accept it.

You can't use your feet, that's unhygienic, unless you don't have your arms and you can use your feet when you don't have a way

Do you feel like you want to eat the bun yourself?,The bun is so soft.,If you don't have soft.,Then you spread it on the board and cut it into shreds.,The effect is very good when put together.。。

The dough for making buns should not be stepped on with your feet, generally speaking, the dough for making buns is kneaded by hand, and if you step on it with your feet, it will feel very unhygienic, if it is. When the steamed bun shop selling steamed buns does this, a customer knows about it. There is certainly no business.

If it's a steamed bun that you eat at home, it is estimated that you won't do a lot and knead it by hand, or you can go to save trouble. Places that specialize in selling noodle bun wrappers and dumpling wrappers go to buy, ready-made bun wrappers.

Why do you have to step on the dough to make buns? Although the feet are clean, outsiders always feel uncomfortable when they hear it. Why use your feet when you use your hands on things?

To make steamed bun dough, I think it's best to step on the dough with your hands and feet. Always feeling uncomfortable. Wash your feet clean.

There is no need to guard and look comfortable unless. No hands. It can only be stepped on with your feet.

That can't be helped. In the case of a lock, or? Try to right-hand the river.

Compare. Be comfortable.

It depends on how much water you enter! If there is too much, you can add some noodles, add a little baking soda, it will not affect the effect.

The steps to make a dough with dry yeast in the evening are as follows:

Preparation of materials:

40 50g of flour, 2 3g of dry yeast, appropriate amount of sugar, 100g of water, 200g of flour

1.Pour 100g of warm water into a pot and add the dry yeast. The amount of yeast should be between 2 and 3g, that is, the poured yeast can cover the water surface evenly.

2.Stir to dissolve and let stand for 10 minutes.

3.After 10 minutes, add 200g of flour and an appropriate amount of sugar, appropriate white sugar can help the yeast to ferment.

4.The flocculent dough is kneaded little by little by hand and initially formed.

5.Knead the dough with the back of the palm of your hand, repeating the direction of kneading is to use the force behind the palm of your hand to bring the dough forward, so that the dough is more elastic.

6.Then it's fermentation, which takes place in an airtight container. The suitable temperature for fermentation is about 30 degrees, and the temperature is closely related to the speed of fermentation.

7.After the leavened dough is vented to it, then press the dough with the palm of your hand slightly harder, press it into a slightly flattened rectangular sheet, and sprinkle with a little flour.

After the dough rises overnight, you can make steamed buns in the morning.

It only takes an hour for dry yeast to make noodles, and you don't need to make it so early at night, if you make it too long, the noodles will be sour, so you have to add alkali.

Use Angel high-activity dry yeast dough to make steamed buns. Very good.

Reduce usage by time!

It's best to make yeast yourself, I don't know how to make it. But you can ask the older generation.

Quick Face Cheats! The thousand-year-old problem of making steamed buns has been successfully overcome by the chef.

The steps are as follows: 1 First put 25 pounds of flour on the panel (must be high-precision flour) add two dry yeast powder, mix well with two super sweet baking powder and add 5 taels of milk powder (the purpose is to whiten) and mix well. 2 Use 1 kg of sugar and 20 kg of 35% water to set aside 3 major productions: Be sure to use a dough mixer and a dough sheeter.

Put the mixed flour into the dough mixer, and put in the sugar water while stirring (note that the sugar plays a fluffy role rather than highlighting the sweetness) The cold water surface of the bun should be softer than the noodles of the steamed bun, so that it has been operated, when the dough is soft and hard, it is put back on the panel, you can also directly put it in the dough machine and add water to stir it once. 4 At this time, you need to use a dough sheeter, divide the dough into several parts, in strips, so that it is good to press the dough in strips, first press the dough in strips 3 times, and then press the pressed dough together, press twice in this way, the surface of the dough is white and smooth and does not stick to your hands. After doing this, you can make steamed buns, needless to say, the size is needless to say, you can see it yourself.

After making the steamed buns, you have to wait until the steamed buns rise up for a period of time, how long it depends on the temperature, when you see that the steamed buns are more sleek than when you just made them, you can gently press a little fluffy feeling, not like steamed buns, the steamed bun dough is half of the dough, that is, only half of the time to the steamed buns, so that the steamed buns can reflect the taste and have strength. When steaming the buns, heat them for 3 minutes on medium heat and 5 minutes on high heat. That's pretty much it, the amount of time depends on the size of the bun you make, and you can't say that it takes a lot of time, it's not the same.

Whether you can do it well or not depends on your own exploration, see if I say these are helpful to you, I am a pastry chef in the hotel, although I will do it, but I am not very good at speaking, forgive me.

Ingredients: 500 grams of purslane, 350 grams of lean pork, 150 grams of pork fat, appropriate amount of peanut oil, appropriate amount of sesame oil, appropriate amount of chopped green onion, appropriate amount of minced ginger, appropriate amount of salt, appropriate amount of Sichuan pepper, appropriate amount of thirteen spices, appropriate amount of soy sauce, appropriate amount of cooking wine, appropriate amount of bun skin.

1. Soak purslane in water for one day in advance for later use.

2. After one day, take out the purslane and chop it for later use.

3. Cut the pork fat into cubes for later use.

4. Cut the lean pork into cubes for later use.

5. Put peanut oil, Sichuan pepper, minced ginger, diced fatty meat and chopped green onion in a pot and stir-fry the oil.

6. Then stir-fry the diced lean pork and cooking wine, stir-fry until the meat turns white, and then add some soy sauce.

7. Then add purslane, sesame oil, salt, thirteen spices, stir evenly, and turn off the heat.

8. Take out the bun skin and wrap the purslane meat filling into a bun.

9. Put the wrapped purslane buns in the steamer and steam for 15 minutes.

After a few minutes, the purslane buns are ready to eat.

Ingredients: 6 cups of ordinary flour (the kind of cup sent by the rice cooker), old noodles, half a catty of leeks, 8 eggs, a little vermicelli, an appropriate amount of dried purslane, a small spoon of lard, sesame oil, peanut oil, salt, and chicken essence.

Method: 1. Soak the old noodles in hot water and cool them naturally;

2. Add flour and mix well, knead until it becomes a dough, knead it until it has three lights (basin light, face light, hand light), cover it with a cloth or cover it with a plastic bag, tie it tightly at the bottom and put it on a book or towel in a warm place;

3. When the noodles are honeycomb-shaped, it means that they are ready, take a bowl and add a little alkaline noodles and pour a little hot water, melt the alkaline noodles and pour them into the noodles, knead them vigorously, and cover them for later use;

4. Beat the eggs into the basin and stir well;

5. Soak the dried purslane and vermicelli in boiling water for 10 minutes, wash and chop them for later use, pick the leeks well, wash and dry them, cut them into fine foam, pour in sesame oil and mix well for later use;

6. Heat the oil in the pot, pour in the stirred eggs and pour them into the pot, stir with chopsticks, turn off the heat after seeing the eggs solidify, add the lard while it is hot and stir evenly;

7. After the eggs are naturally cool, pour in the chopped purslane and vermicelli, pour in sesame oil and stir well;

8. Add leeks and stir well, then add salt and chicken essence and stir well in one direction;

9. Take a small piece of dough and put it on the board, roll it out with a rolling pin into a small cake with a thick middle and a thin edge, add the mixed filling, and pinch the mouth of the bun; Make water in the pot, steam for 15 minutes after boiling, and it will be cooked.

Five keys to making delicious buns:

1. When making the filling, pour sesame oil and mix leeks to prevent the leeks from coming out of the soup;

2. Don't put too much old noodles, put one-third of the size of steamed bread in the second bowl of noodles, and increase the amount of flour and old noodles, if there are more old noodles, it is easy to stick to your hands;

3. Don't have too much water to make alkaline noodles, a little bit can be melted, if the noodles are too hard, you can add more, if the noodles are not good, it doesn't matter, add the same amount of baking soda, and you can do it at that time without waiting. However, if you add baking soda, you can't put baking soda anymore, you can't put baking soda when you add alkali, when you knead the dough until the dough is not sticky, it smells just right, you can take a little bit to taste whether it is sour or not;

4. Putting oil on the grate can prevent the cake from sticking to the grate, but it turns out that it is better to add gauze, or it will dry underneath;

5. When steaming, you should use a large bowl to buckle the lid and a towel around the edge of the pot to prevent air leakage; Pay attention to these points, and you can also do a good job of dough drops!

It's no different from other dishes, you can fill in whatever you want after chopping, purslane is a good thing.

Personally, I think it is more delicious to be dried.

Of course you can eat it. As long as it's not too greasy and spicy, it's fine.

But gastritis does not mean that you can completely ** by simply raising it.

Or do you need a certain amount of conditioning with drugs**.

In the current situation, it is best to drink porridge, and steamed buns can also be eaten.