How to slip steamed buns 30, the practice of yo yo steamed buns

Preparation materials: steamed bread: appropriate amount, water: appropriate amount.

1. Pour an appropriate amount of water into the steamer, and then put the steamed buns into the steamer.

2. Cover the lid of the steamer, then bring the water to a boil over high heat, and steam over high heat for 15 minutes.

Turn off the heat after a few minutes, do not open the lid immediately, turn off the heat and simmer for 3-5 minutes before opening the lid.

4. In a clean and waterless container, put out the steamed steamed buns and enjoy.

Distilled steamed bread generally refers to the secondary processing of reheating and heating steamed steamed bread.

Distilled steamed buns generally need to be on high heat for 10 minutes.

Distilled steamed bread needs to pay attention: between the steamed bread and the cage drawer, gauze, sorghum straw (commonly known as grate) and other things that can absorb water, do not directly contact the steamed bread with the cage drawer.

The specific procedure and method of distilling steamed bread:

1. Insert appropriate water into the steamer, about 10 cm away from the bottom of the pot;

2. Put a grate (gauze or sorghum straw) in the pot drawer;

3. Put steamed buns on the grate in the pot, and it is advisable not to stick to the edge of the pot to avoid sticking to the edge of the pot;

4. Ignite and burn for more than 10 minutes, and then burn for 3 minutes after the atmosphere;

5. After extinguishing the fire, stop for another 5 minutes (the purpose is to drop a drop of distilled water), and then open the lid of the pot again, and you can enjoy.

Use a special steamer, water is sent inside, the steamed bun is placed on it, there is a leak net in the middle, the water will be boiled for a while, and when the hand presses the steamed bread and feels very soft, it's OK.

Put some water in the steamer, put the cage drawer, put the steamed buns on the cage drawer, and steam for 10 minutes.

Steamed buns are hot steamed buns that are heated with steam.

<> distillation of steamed bread refers to the secondary processing of heating the steamed bread again.

Steps to slip steamed buns:

1. Insert appropriate water into the steamer, 10 cm away from the bottom of the pot.

2. Put a grate in the pot drawer.

3. Put steamed buns on the grate in the pot and do not stick to the edge of the pot to avoid sticking to the edge of the pot.

4. Burn the fire for more than 10 minutes, and then burn for 3 minutes after the atmosphere.

5. After the fire extinguishing group is reconciled, stop for another five minutes, and then open the lid of the pot.

Distilled steamed bread: Steamed steamed bread that has been cooled and cooked steamed bread is steamed. The first steamed bun is called "steaming", and the second time and later, it is called "distillation (liu four sounds) steamed bread", "teng (teng) steamed bread" or "hot steamed bread".

How to steam steamed buns:

Ingredients: 200 grams of flour, 5 grams of caster sugar, yeast powder.

2 grams, 100 grams of milk.

1. Pour the milk into a bowl, add yeast and caster sugar, then mix until the yeast dissolves, and let it stand for 5 minutes.

2. Pour the milk into the flour, stir while pouring, and mix until flocculent.

3. Mix into a smooth dough and cover with plastic wrap.

Leave to ferment at room temperature until it is twice as large as the original.

4. Sprinkle the board with dry flour, then knead the dough until smooth, roll it into large slices, roll it up from top to bottom, roll it into long strips, and cut it into steamed bread blanks with a knife.

5. Add water to the pot, put the steamed bun blank and steam it over medium heat for 15 minutes, then steam it on high heat for 12 minutes.

Northern dialects, verbs.

The first steamed bun is called "steaming", and the second time and later, it is called "distillation (liu four sounds) steamed bread", "teng (teng) steamed bread" or "hot steamed bread".

Distillation" should mean "distilled".

"Teng" means steaming.

"Hot" means to heat up.

Because steamed buns are steam-heated, using these verbs, this is my understanding.

1. My family is from Anhui, and we also call it steamed buns, which means to heat up.

2. I think it is a local dialect, an intangible culture left by our ancestors.

3. As for the explanations in the dictionary and upstairs later, I think it is a bit similar to knowing the result and then setting the reason.

The first time we make new steamed bread is called steamed steamed bread, because there is more steaming, it will be left and saved, and if it is heated again, it will be called steamed bread.

This is the local dialect of Henan, steamed steamed bread, which refers to fresh steamed bread. Distilling steamed bread refers to putting the cold steamed bread back into the pot and steaming it.

In some places, putting it in the pot or cooking it is called slipping, such as slipping noodles, dumplings or something.

Distilled steamed bread refers to the secondary processing of reheating and heating the hail steamed bread that has been steamed.

Steps to slip steamed buns:

1. Insert appropriate water into the steamer, 10 cm away from the bottom of the pot.

2. Put a grate in the pot drawer.

3. Put steamed buns on the grate in the pot and do not stick to the edge of the pot to avoid sticking to the edge of the pot.

4. Ignite and burn for more than 10 minutes, and then burn for another 3 minutes after the atmosphere.

5. After extinguishing the fire, stop for another five minutes, and then open the lid of the pot.

The specific production method of rubbing steamed buns is as follows:

1. Wash your hands and basin, put two to three small bowls of water in the basin, and increase or decrease it appropriately as needed;

2. Put an appropriate amount of yeast powder in the basin and stir well by hand;

3. Dig a large scoop of white flour with a scoop, or add a little cornmeal, pour it into the basin while stirring it into a spike with the other hand;

4. Hold the edge of the basin with your hand, and rub the edge of the basin with the back of your hand until there is no sticky surface on the edge of the basin;

5. Squeeze the dough with the force of pressing the wrist, and repeatedly pour it until the dough is soft and smooth;

6. Knead the dough into long strips and cut into pieces, and the steamed bread can be formed.

1. Put the steamed bread cold and wrap it in a bag to freeze, and steam it in a pot when you want to eat it (the time for steaming directly on high heat and boiling over medium heat is 15-20 minutes), 2. It should be noted that although freezing can make the steamed bread last longer, the refrigerator is not a safe, and it is the wisest choice to buy as you eat.

3. Steamed bread belongs to pasta, a food made of starch. It hardens faster in the freezer compartment of the refrigerator, so keeping it in the refrigerator is obviously not a good idea. Instead, it should be stored in the freezer, which can better preserve the steamed bread and ensure a healthy diet.

Tools Raw materials.

Refrigerator (with cold room).

Steamed bread. Plastic bags for food.

Method steps.

The first step is to let the steamed bread cool, not to put it in the refrigerator with hot air, the steamed bread produces steam, which is easy to form frost in the refrigerator.

The second step is to put the cooled steamed buns into a clean food-specific plastic bag, if there is no new food-specific bag, the plastic bag for shopping in the supermarket can be kept for use.

The third step is to put the plastic bag containing the steamed bread into the refrigerator freezer, and the plastic bag should be tied tightly so that it cannot leak air to prevent the steamed bread from losing water.

Fourth, when you need to eat slowly, take out the steamed bread from the refrigerator half an hour in advance, so that the steamed bread can be thawed in advance.

The fifth step is to heat the frozen steamed buns in the microwave or steam them in a pot. Enjoy the delicious taste of steamed buns, which are frozen in the refrigerator and taste better than usual.

Add salt and sugar to the flour and stir well. The yeast melts in warm water and then sits for a few minutes until the yeast is activated. The dough is first mixed into a snowflake shape, and then kneaded into a smooth dough, be sure to knead it until the face is light, the basin is light, and the hand is light.

After the dough is kneaded, cover with a lid or plastic wrap and leave. Drain the dough and pluck it into small pieces one by one. The dough is rounded with the palm of your hand and the tiger's mouth on the cutting board, and then you can put it in the steaming drawer to wait for the second fermentation.

Finally, it is finished by steaming for about 20 minutes.

Ingredients. Recipe calories: Da Zheng Eggplant.

Ingredients. 12 tablespoons of flour.

Method steps.

Put the flour in a washbasin, 2

Sprinkle 1 teaspoon of dry yeast powder on the flour and stir well.

Use an appropriate amount of tap water (summer) to stir the flour into a flocculent shape, then knead the dough into a dough, let it sit for about ten minutes, and then knead it into a smooth dough.

Sprinkle the dough on the board, take the dough out of the basin and knead it on the board first, divide it into three dough of uniform size, leave one piece to knead the steamed bread first, and put the remaining two pieces in the basin, knead all the steamed bread and put it in the grate, put 7 in a basket in my house, 5

After all the three grates are kneaded, the digger grate is put on the pot and covered with a lid until the kneaded steamed buns are up, the pot is filled with water and the grate is put on the fire to start steaming, and the gas is turned off for half an hour. Put the steamed buns from the pot on the cutting board, cool them and put them in a food bag and put them in the refrigerator to refrigerate and freeze them. When you eat, take it out and slip it on'