How to make honey steamed buns, how to make honey steamed buns?

Ingredients: 1 steamed bun (about 100 grams), 10 grams of honey, 30 grams of butter, and 5 grams of sugar.

Peel off the outer skin of the steamed bun and cut it into grids with a knife.

Don't cut off the steamed buns completely, otherwise there will be no "flowering" effect.

Put the butter cubes in a waterproof melting bowl, place them on the milk pot, melt them in hot water, and stir with a spatula during the process.

Place the cut steamed buns on a baking sheet lined with silicone oiled paper, and brush the surface of the steamed buns with a layer of butter.

Sprinkle with another layer of sugar.

There is no automatic preheating of the oven at home. At this time, you can manually preheat the oven, and the upper and lower tubes can be preheated at a temperature of 180 degrees.

Place in the middle of the preheated oven and bake at 180 degrees for 15 minutes.

After baking, take it out, drizzle with a little honey, and you can eat.

1. Prepare 500 grams of whole wheat flour, 250 grams of water, 5 grams of yeast, 2 grams of baking powder, and an appropriate amount of water and white honey.

2. Mix whole wheat flour and baking powder in a basin, dissolve the yeast in warm water, then put it in a basin, add an appropriate amount of water white honey, and knead it into a dough with a smooth surface by hand. Knead and set aside to rest.

**。3. After the dough wakes up, continue to knead the dough, and repeated kneading of the dough will help the dough to be more elastic, and the steamed bread will be softer and chewy. After kneading the dough into long cylinders, divide it into small doughs of uniform size.

4. Knead these small doughs into round steamed buns by hand, and then put the steamed buns on the steaming drawer covered with steaming cloth. After steaming on the high heat, steam the steamed buns for about 15 minutes. Be sure not to take it out of the pot immediately after steaming, turn off the heat and wait for about 2 minutes, otherwise the surface of the steamed bun may collapse, resulting in poor taste and appearance.

Honey can be used instead of yeast fermentation to make steamed buns.

1) When steaming steamed buns, if the noodles seem to be non-hairy, you can dig a small pit in the middle of the dough, pour in two small cups of white wine, stop for 10 minutes, and the noodles will open.

2) If there is no yeast when making dough, you can replace it with honey, add 15 to 20 grams of honey per 500 grams of flour. After the dough is kneaded softly, cover with a damp cloth for 4 to 6 hours to start. The steamed buns steamed with honey are soft and fragrant, and the entrance is sweet.

3) In winter, the indoor temperature is low, and it takes a long time for the dough to rise, so if you put some sugar in the dough during fermentation, you can shorten the dough making time.

4) In the fermented dough, people often put an appropriate amount of alkali to remove the sourness. Check whether the alkali application amount is moderate, you can cut the dough into a piece with a knife, if there are holes with sesame grains of uniform size on it, it means that the alkali amount is appropriate.

5) If the steamed steamed bread turns yellow due to too much alkali, and the alkaline smell is unpleasant, you can add 100 160 grams of vinegar to the steamed steamed bread water, and put the steamed steamed bread into the pot and steam it for 10 15 minutes, and the steamed bread can turn white without alkaline smell.

6) When steaming the steamed buns, put a little salt water in the flour to promote fermentation, and the steamed steamed buns are white and soft.

If there is no yeast when making dough, you can replace it with honey, add honey to 15 to 20 grams per 500 grams of flour. After the dough is kneaded softly, cover with a damp cloth for 4 to 6 hours to start. The steamed buns steamed with honey are soft and fragrant, and the entrance is sweet.

Honey can be steamed buns.

Prepare 150 grams of whole wheat flour, 450 grams of all-purpose flour, 25 grams of honey, 5 grams of salt, 30 grams of milk powder, 290 grams of water, 6 grams of yeast, and 5 grams of sugar. First add a little warm water to the yeast, then add sugar to dissolve, then mix all the ingredients, the next step is to start kneading the dough, you can knead it by hand, you can also use it if you have a kitchen machine at home, it is recommended that the specific time of dough is adjusted according to different machines, and finally knead it into a smooth dough.

Next, cut it into cubes, spread a steaming cloth on the bottom of the steamer, put the cut dough into the steamer, add warm water to the bottom, and let it ferment for 40 minutes to 1 hour. After fermentation, cover the pot and start steaming, generally steam for about 20 minutes after the water is boiled, then turn off the heat and simmer for 5 minutes.

Ingredients: 400g gluten flour, 3 tablespoons of honey.

Excipients: appropriate amount of whole milk powder, appropriate amount of yeast, appropriate amount of white sugar.

1. Milk powder, honey, flour, sugar, yeast.

2. The yeast is boiled with warm water, and the sugar is melted with hot water and cooled.

3. Mix yeast water, sugar water, 3 tablespoons of honey, appropriate amount of milk powder and flour, mix into a dough, and put it in a warm place to make a fuscination.

4. The noodles are about twice the size of the original.

5. Take out the dough, knead it vigorously, and fully vent it.

6. Divide the dough into two parts and knead the dough into long strips.

7. Cut the bun into pieces about 3cm wide with a knife.

8. Cut them all in turn, place them in a warm place and let them cook again, about 20 minutes.

9. Add water to the pot, heat it, put in a damp cloth, and put the steamed buns on the steaming drawer.

10. Bring the heat to medium and simmer for 20 minutes.

11. Simmer for 3 to 5 minutes and serve.

First of all, it is natural to prepare the materials, the milk is best fresh milk, and the honey should choose high-quality mature honey that has passed the professional physical and chemical index testing. The ingredients are divided into three parts, the main steamed bread part: 200 grams of milk, 200 grams of high-gluten flour, 1 egg, a little yeast, 20 grams of sugar, 10 grams of butter; Dipping part:

10 grams of sugar, 10 grams of white sesame seeds, 20 grams of flour; Brush part: 1 egg yolk, 10 grams of white honey in field bee water, appropriate amount of water.

Next, the first step is to knead the dough, put the milk, eggs, sugar and flour together and start kneading, knead into a smooth and soft dough, and then put the melted butter and then knead it, so that the butter and the dough are better integrated, and then like steamed steamed buns to make the dough rise to double the size, you can also use the fermentation function of the oven, and put a bowl of water at the bottom. After the dough is ready, divide it into a number of small agents, roll it out into a cow's tongue shape, cut it in the middle and then dip it in water, sugar, white sesame seeds and flour respectively.

You also need to brush a layer of egg yolk liquid, sprinkle an appropriate amount of white sesame seeds, you can put the steamed bread in the oven, first bake at 180 degrees for 5 minutes, then bake at 160 degrees for 15 minutes, so that the baked small steamed bread has a crispy feeling, and quickly brush a layer of white honey out of the pot, and the sweet, delicious and nutritious honey milk fragrant steamed bread is ready.

If you want to do this, put honey and milk, mix the flour with baking powder first, and then make it.

Method: Knead all the ingredients into a dough in a mixing basin until the dough is smooth. Roll out the dough out of the air, fold it back and forth to form a flat surface, and roll the dough into strips.

Cut the dough into pieces with baking paper at the bottom and wait for 40 to 50 minutes to become about twice the size.

Put a cup of rice and water in the outer pot, and put chopsticks between the electric pot and the lid to avoid the internal moisture affecting the smooth surface. Steam for about 15 minutes, the switch jumps up without opening the lid, and after 5 minutes, the steamed bun is completed.

1: Prepare the sieve, glass basin (mix materials), measuring cup and scale, stirring spoon 2: Mix the following ingredients in order:

Flour sifted, milk, fast fermented mother, honey or brown sugar (can also be replaced with other sugars), first mixed into a ball, then add a little oil, and then stand in a fermentation box at 35 or 40 degrees Celsius or room temperature for 30 minutes.

3: Use the stick on the face to grow into a long sheet, the head and tail end rod are thin so that it is easy to form when rolled up, and it is divided into 8 points after being rolled into a long barrel, which can be simply shaped.

4: Ferment in a water wave oven at 40 degrees for 40 minutes or at room temperature for 1 hour in summer 5: After fermentation, start steaming in cold water, turn to low heat and continue steaming for 20 25 minutes.

1.Mixed material a, kneaded to the expansion stage, that is: the dough is stretched out with a slightly thicker film, the film is tough, and the edge of the hole is jagged;

Cover the surface with plastic wrap and ferment at room temperature to twice the size, that is: poke a hole in the middle of the dough with dry flour by hand, and the hole will not collapse or retract;

2- Exhaust, divide into 8 equal parts, cover with plastic wrap and relax for 10 minutes;

3. Roll it out to 20cm.

4One side is thinned and the side is rolled up. Cover the surface with plastic wrap and relax for 10 minutes.

5. Mix material B for later use.

Ingredients: 250 grams of all-purpose flour.

150 grams of milk.

50 grams of sugar.

2 grams of yeast powder.

Baking soda in small amounts.

Recipe preparation: 1Start by pouring the flour into a basin.

2.Pour the sugar into the flour.

3.Add the yeast powder and baking soda, and pinch a little baking soda with your hands.

4.Pour in the milk and stir the flour with your hands as you pour the milk.

5.Knead the flour into a smooth dough and set aside for 5 minutes.

6.Stirring for a while will make the dough smoother and divide the dough into two portions.

7.One small steamed bun made into a square, and one small steamed bun made into a round.

8.Put the finished small steamed buns on the pot, cover with a lid, and steam them with a small amount of steam for ten minutes.

9.At this time, when you see the steamed bun to about twice the size, turn on the high heat and steam it for 8 10 minutes.

4 points of skillfully making milky small steamed buns:

1.All-purpose flour is to be used, i.e., plain wheat flour.

2.Adding sugar can make the taste sweet and the steamed bread whiter.

3.Put some baking soda into it to make the steamed steamed buns more elastic and delicate.

4.Using a steamer to make steamed buns not only saves time, but also makes the steamed buns more soft and elastic.

Heat the milk to 40 degrees Celsius, add the yeast and sugar, stir well, and let it sit for a while.

Add the flour, put it in the bread maker, press the bread dough function, stir well, add the whipping cream until the program is completed, don't be in a hurry to open the bread maker, use the residual temperature to ferment for a while The method of milky small steamed buns Step 1

After the fermentation is completed, about twice the original size, continue to knead evenly and exhaust until there are no obvious bubbles on the cutting surface, roll out the rectangle, roll it up, cut it into small steamed buns, put them in the steamer and ferment to twice the original size, turn on the high heat and turn to medium heat for about 15 minutes, turn off the heat and simmer for about 5 minutes, and then open the lid of the milky small steamed buns Step 2

Take one and break it, with the milky smell and brushing! The chewiness is soft and creamy.

The first step is to knead the dough, put the milk, eggs, sugar and flour together and start kneading, knead it into a smooth and soft dough, then put the melted butter and then knead it, so that the butter and the dough are better integrated, and then make the dough rise twice like steamed steamed buns. Also brush a layer of egg yolk liquid, sprinkle an appropriate amount of white sesame seeds, you can put the steamed bread in the oven, first bake at 180 degrees for 5 minutes, then bake at 160 degrees on the upper tube and 180 degrees for 15 minutes, so that the baked small steamed bread has a crispy feeling, and quickly brush a layer of white honey out of the pot, and the sweet, delicious and nutritious honey milk fragrant small steamed bun is ready.

Here's how to make it:

1. Stir the milk yeast white sugar, add flour and corn oil while stirring, and knead repeatedly for 20 minutes.

2. Flatten and brush the honey several times, roll it into long strips and cut into small pieces.

3. Dip a little flour on the bottom to avoid sticking to the steaming cloth. Allow to rise for about 40 minutes.

4. Steam for 8 minutes, turn off the heat and cover for about 3 minutes, then remove from the pot.

The main method of honey, milk, and steamed bread is to add an appropriate amount of flour, add honey, add milk and yeast powder to make the noodles bad, ferment for about 50 minutes, open the noodles, you can make steamed bread blanks, and then put each finished steamed bread blank into the steamer (water boiling) and steam for 25 minutes.

Honey milk steamed buns: 500 grams of rice flour, 250 grams of pure milk, 50 grams of honey, 5 grams of yeast powder, put together and mix well and knead for 20 minutes, ferment naturally for 30 minutes, cut two finger width and steam in a steamer for 10 minutes.

Add 3 grams of yeast powder to 300 grams of flour, appropriate amount of pure milk, sugar, and dough to wait for fermentation, the fermented dough is kneaded and exhausted, divided into uniform small squeezes, made into steamed buns, brushed with a layer of honey by hand, sprinkled with black sesame seeds, put on a baking sheet, and bake at 200 degrees up and down for 15 minutes.

Method. Mix the ingredients and knead them into a dough until the dough is smooth.

Roll out the dough into the air, fold it back and forth and roll it out into a dough, then roll the dough into strips.

Cut an appropriate amount of dough into sections, use baking paper at the bottom, and wait for it to rise until it is twice as large. Depending on the climate, the fermentation time is about 40 minutes Celsius at a temperature of 30 degrees Celsius.

Ferment twice as large and steam for 15 minutes. Remember to make a false slit in the electric cooker, so as not to affect the smoothness of the surface with internal moisture.

Pretty steamed buns are finished.

Add the eggs to the white sugar and stir well, add milk and honey, stir well, sieve in potato starch, low flour, baking powder and mix into a dough, divide into small agents, knead round, and place on a baking tray at 170 degrees for about 18 minutes.

The method of honey milk steamed buns is to mix milk, honey and white flour together to knead into a ball, and then steam it in a pot after it has been soaked.

The method of honey milk steamed bread is very simple, add milk and a little honey when mixing the noodles, and ferment it with yeast, so that the good steamed bread milk is full of flavor and very sweet.

Honey can be steamed steamed bread, and the specific method of honey steamed steamed bread is as follows:

1. Add wheat flour and honey to form a dough, cover with a damp cloth and ferment in a warm place for about 3 hours <>

2. Take the fermented dough and knead it into a round cake shape, dig a hole in the middle, cut it, and knead it into long strips <>

Knead the dough 3 and cut into agents.

Cut into agents. 4. Knead it round, you can put some red dates, raisins, nuts and other <> inside

Knead the round 5, put it on the pot, turn to medium heat for about 30 minutes after boiling, and then <>

Steam 6, let cool and put on a plate.

Finished product.