The origin of steamed buns, the simpler the better no more than 30 words 15

Steamed bread first appeared in the Wei and Jin dynasties after the Eastern Han Dynasty, when it was called "steamed cakes". The third "Biography of He Zeng" in Volume 33 of the Book of Jin records that He Zeng, a great bureaucrat at that time, lived a very luxurious life, and his daily food expenses amounted to 10,000 yuan. Among the foods is "steamed cakes" (steamed buns):

He Zeng) is extravagant, and he is extravagant. The curtain car clothes are extremely beautiful, and the taste of cooking is too king. Every time Yan saw it, he didn't eat what the Taiguan set up, and the emperor ordered him to take his food.

Do not make a cross on the steamed cake and do not eat. Ten thousand dollars a day, it is still said that there is no place to go. It's just that the steamed bun he eats has to be split into a cross shape, which is today's "flowering steamed bun" (called "pomegranate bun" in my hometown")。

When Zhuge Liang conquered Meng, he crossed the Lushui and used flour to make a man's head to sacrifice to the river god, and the man's head evolved into a steamed bun.

Steamed bread originated in the Three Kingdoms period and was inventoried by Mr. Zhuge Liang.

Steamed buns were invented by Zhuge Liang of the Three Kingdoms.

For it was to sacrifice to the river god in place of a human head.

Steamed bread Zhuge Liang invented.

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The "Pearls of Things" recorded that "King Qin Zhao made steamed cakes", and Xiao Zixian also said in the "Book of Qi" that the imperial court stipulated that the Taimiao Temple used "flour cakes" when worshipping, that is, "into the leaven noodles, so that the pine is loose". "Dough cake" can be regarded as the earliest steamed bread in China.

Zhuge Liang made a tribute made of flour in order to sacrifice to the river god.

Ingredients: 1000g plain flour, 500ml warm water, 3 teaspoons baking powder.

Dough process: 1. Pour the baking powder into warm water, stir to mix it and let it stand for about 10 minutes;

2. Put the flour into a basin, dig a small hole in the middle of the flour, gradually add the mixture of baking powder and warm water and stir the flour until it is flocculent;

3. Knead the good dough, sprinkle a thin layer of dry flour on the basin, put the kneaded dough in the basin, cover it with a damp cloth, and place it in a warm place (about 30 degrees) for fermentation;

4. After about 1 hour, the dough is twice the size, grab a piece of dough by hand, the internal tissue is honeycomb-shaped, and the proofing is completed.

Steamed bread making: 1. Knead the dough vigorously on the cutting board for about ten minutes, knead until smooth, and try to make the dough blister-free;

2. Roll the kneaded dough into a cylinder and cut it into small pieces with a knife;

3. Arrange the cut dough into a circle;

4. If you don't like the round shape, just sort out the cut slightly and make it a square knife-cut steamed bun;

5. Add an appropriate amount of cold water to the steamer, spread a wet drawer cloth or oiled paper in the steamer, and put the sorted steamed buns on the drawer cloth with a certain interval in the middle;

6. Cover the lid and steam the pot with cold water for about 30 minutes, turn off the heat when the time is up, but do not open the lid immediately, and then open the lid after a few minutes.

Note: 1. The shape of the steamed bun is not formal, it can be made into a circle, or it can be directly square, of course, if there is a baby at home, you can also use your imagination to pinch the shape of various animals;

2. Steam in a pot with cold water, so that the steamed bread can be heated slowly and evenly, so as to be more fluffy and soft;

3. The steaming time is generally about 30 minutes. Of course, it should also be determined according to the size of the steamed bun, if you want to steam the Jumbo type of extra large, you need to extend the steaming time appropriately;

4. After steaming, remember not to open the lid immediately, otherwise the steamed bread will suddenly encounter cold air, which may cause the steamed bread to collapse;

5. Judge the steamed bread raw and cooked, gently press it with your hand, and it can be restored as steamed;

6. You can use whole wheat flour to make healthy whole wheat steamed buns, or mix some buckwheat noodles to increase crude fiber.

Unload the flour fertilizer, which is often said to be the dough primer, with warm water, and then put the dough into a dough, put it aside to rise, it is best to have a higher indoor temperature, about 23 degrees, and wait for about 4 hours to see the dough rise is to make it, at this time, remove the appropriate amount of water and reduce the water, put it into the dough and evenly, and then put it into the dough of the same size and evenly, put it in the steamer, and boil the pot for 30 minutes to cook.

You can use "Fa Bao" to bloom with warm water, and then put in the noodles, live well, put it in a warm place to make it, and then knead it, divide it into small parts, and steam it in the pot.

When I went home, I stared blankly at the empty lotus leaves in my hand, and there was not even a single star of steamed dandruff in it. I don't know how I got in or how I avoided my sister's gaze. The mother smiled and didn't say a word.

Standing still, the second girl in the same courtyard came to visit the door, and shouted from afar: "Pingwa is this Laniang, Pingwaniang!" Did your Pingwa come back with steamed buns? Look at my second child, I sent 3 steamed buns, but I was reluctant to eat any of them, and I brought them home hungry! ”

The mother raised her head from the stove, "No, my Pingwa also brought back all the steamed buns!" Look-" The mother said and opened the lid of the pot, and the pot was miraculously steamed with 5 big steamed buns with white and yellow! "You see, the teacher said that my Pingwa studied well, and he rewarded two more! ”