Are steamed buns delicious, and where are the best steamed buns? Which one is the most famous?

Finally made a meal for Brother Wang, without saying a word.

I feel that the steamed buns made by Henan people are more delicious and famous, and there are more stalls made by Henan people in first-tier cities, which are soft, delicious and fragrant.

I know the big steamed buns in Shandong, I used to go to a relative's house in Shandong, every household there will make steamed buns, a super large steamed bun, they like noodles very much, dumpling skins, noodles, are made by themselves.

The steamed bread in Shandong and Shaanxi is the most delicious, the steamed bread in the north is more famous, and the big steamed bread in Wanggezhuang in Shandong is more famous, and many people like its taste.

The best steamed bread must be the best handmade, now there are many machines on the market, the most famous steamed bread is the Shandong region, they like to eat pasta.

As a kind of pasta, steamed bread has been popular since ancient times.

Mantou is a traditional Chinese noodle dish that is also known as steamed bread in Shandong and Shaanxi. Manju is a semi-circular pasta made of flour, steamed, initially filled with filling, and later filled with filling, and later made into buns, and those without fillings are called steamed bread. The steamed buns are soft and tasty, which is good for the stomach.

The steamed steamed bread ***, the head has the following characteristics: 1, the steamed bread is first released with one hand, and the steamed bread immediately returns to its original state. 2. Break it open by hand, the air hole in the middle is fine and uniform, very sponge.

3. There is a unique aroma when eaten, which is what we usually call "steamed bread flavor". The choice of flour is all-purpose flour, which is the most common flour. Do not use low-gluten flour to steam steamed bun ingredients.

Old noodles steamed bun features: 1This square-headed method is very delicious, soft and elastic, but also "chewy" and has a unique "flavor".

However, the fermentation time is long, and the temperature of the fermentation environment for complete fermentation takes 4 to 8 hours. 3.When the dough is fermented, this method requires alkali to neutralize the acidity of the surface.

The amount of alkali is related to the season, temperature and degree of surface fermentation. Therefore, there is no fixed amount of alkali, it takes some steamed buns, experience, skills can make perfect.

Method:1Pour warm water into a bowl and put in the old noodles, remove the old noodles and dissolve them in the water, then pour the flour into the dough, knead as much as you can, then put the dry flour in the bottom of the pan and place the dough on top. Cover and leave in a warm place to leaven.

2.Once fermentation is complete, pour into the nest and scoop the alkaline water with your fist to absorb it. Place some dry flour on a plate and place it on a plate by sprinkling the dough in a bowl. The softness and taste are chewy.

3.Cut the dough evenly into small pieces and knead them into small steamed buns.

4.Kneaded steamed bread at room temperature for 25-30 minutes, wake up the surface of the steamed bread, smooth and smooth, and feel very rich.

5.Once it is awake, place it in a pot of boiling water, close the lid and confirm that there are no gaps. Bring to a boil and steam for 30 minutes. When steaming, make sure to keep the steam in the pan.

6.Steam, turn off the heat, and let it simmer for 3 minutes from the pan.

Generally, the steamed buns are delicious in places where you like to eat pasta, such as Shaanxi.

Tianjin's dogs ignore the buns.

Shanghai Nanxiang's xiaolongbao.

Jingjiang's crab roe soup is 50 yuan a box.

Now many chain stores have delicious steamed buns, including Babi steamed buns, Laotaimen, Zaoyang, and Deyu Village, and the flour they use is also very good, 90% of which are Xuecheng flour, and some are COFCO and Tongle. The steamed buns they make have a good taste, delicate and delicious. You can try it, and if you are satisfied, you can order it.

Where do you live? Every place is different.

After the noodles are made, they should be kneaded and exhausted, and they need to be fermented again before steaming, so that the steamed bread will be delicate

Ingredients: corn flour, flour, yeast, sugar, boiling water, pure milk.

Steps: Mix 30 grams of corn flour with sugar, add 120 grams of boiling water and pick into a flocculent shape with chopsticks. (Personally, I think boiling water tastes better).

2. When the cornmeal is warm, add 200 grams of flour, add 90 grams of milk and 4 grams of yeast and form a dough (put the yeast in the milk and let the yeast melt for a few minutes).

3. Cover with a damp cloth, ferment to double the size, and poke a small hole with your finger without retraction.

4. Wrap the dough with a little dry powder and knead it again until smooth.

5. Roll it into a small agent by hand.

6. Rub the round. <>

7. Put it in the steamer and let it stand for 15 minutes for secondary fermentation.

8. Bring the heat to a boil, turn to medium heat for 15 minutes, and simmer for 3 minutes.

9. Finished product drawing.

You can't knead it, or it's taken too long to steam.

Give you the best process of steaming steamed buns, steaming good steamed buns with excellent aroma.

1. Use warm water and noodles, one catty of noodles, about half a catty of warm water, Angel yeast, put it according to the instructions, add eggs or milk appropriately, the color and taste will be better. After mixing the noodles, put them in a slightly warmer place to ferment, and send them to about twice the size of the original dough.

2. Put the good noodles on the panel, knead them repeatedly, and if you want to be delicious, you have to rub them hard and more (the daughter-in-law who hit it, the noodles that you kneaded!). In order to run away from the air, then knead the agent, knead it into the shape of a steamed bun, put it in a steamer, and smear some clear oil on the grate without a cloth.

3. Steam in a pot under cold water, bring the pot to a boil over high heat, medium heat for 20 minutes (adjust the time according to the size of the steamed bun), and put it in the pot for 3-5 minutes after steaming. The steamed bun is white and moist in color and has a firm taste.

You can choose to dip in pickles, or you can choose some soybean paste, which will be particularly delicious and will make you feel very satisfied.

I think this is the best to eat fried because the fried steamed buns are charred on the outside and tender on the inside, and they are also very fluffy. The texture is also like bread, and it is particularly tender.

You can choose purple sweet potato steamed buns, which are particularly good, will make you feel very good, and can satisfy your taste buds. You can also add some sliced meat or ham to it.

I feel that the most impressive thing is that the production team sent public grain in the era, the big steamed buns in the grain depot canteen are the best, and the white noodles in that era also have a noodle taste, and the steamed steamed buns are absolute.

Shandong's big steamed buns are the most delicious, layer by layer!

There are big steamed buns and big pot helmets sold in Nanguan, Wugong Town, Wugong County, Shaanxi Province, which I bought last year and introduced.

I feel that as soon as I see this problem, I will immediately feel that Shandong's is the most delicious. I haven't eaten Shandong steamed buns. Of course, Shandong steamed buns will definitely be delicious. If you have the opportunity, you must go to Shandong to eat and satisfy your cravings. [weeping silently] [weeping silently].

As long as you don't add additives, they all taste grain!

The big white steamed buns of Diaoyu Island are the most delicious, the water quality without pollutants in nature, the fresh air, the wood without pollutants on the mountains, and the golden sunlight have created a masterpiece of nature.

The big steamed bun made by my grandmother [pray] [pray] [pray].

Let me tell you, the steamed buns of Jinan Farm Tools Factory before 1977 were particularly delicious (remember to be all-flour). At that time, there was a saying: the porridge from the tobacco factory, the vegetables from the meat factory, and the steamed buns from the farm tool factory had just arrived.

Shandong's steamed bread is the most delicious, Shandong's wheat is winter wheat, the growing season is long, first of all, Shandong is located in the north temperate zone, in the small sedan chair to beat the wheat pulp of the heading season, the rain is abundant, and Shandong's water conservancy construction is very good, May is the wheat ripening season in Shandong, the ground conditions have great advantages. Therefore, the steamed steamed buns are white, tough, and very soft. Shandong's big steamed buns are the best!

Anhui Fuyang bar bun, the more you chew, the more fragrant.