I want to learn how to make choked noodles and steamed buns, the difference between choking noodles

A friend opened a Shandong noodle steamed bun shop, want to learn and join, where to learn, which can join, which friend knows, please tell me, thank you! The so-called master leads the door, and the practice is in the individual. Investors have been selected,

Soft the dough and knead the dry flour into it little by little.

1. The production method is different: the choking Hengda noodles need to be fermented twice, while the old noodles only need to be fermented once.

2. Different fermentation methods: yeast powder is used for choking noodles.

Fermented, while the fermentation of old flour steamed buns is added with baking soda.

3. Different taste: Choking noodles Henghui steamed buns taste more chewy and have a strong sweet taste. The old noodle steamed buns are more fluffy to eat because of the long fermentation time.

4. The taste of defeat is different: the taste of choking noodles and steamed bread is sweet, while the taste of old noodles is lighter.

Ingredients: 500 grams of all-purpose flour, 100 grams of black rice flour, 250 grams of warm water, 6 grams of dry yeast, 2 eggs (50 grams each), 5 grams of caster sugar.

Production steps: 1. Stir well with warm water and yeast, and you can't see the yeast particles, so that you can better promote fermentation when mixing the dough, and there will be no yeast particles.

2. Put the flour, black rice flour and caster sugar into a basin.

3. Add eggs, add yeast water to the imitation residue for many times and knead well, the water absorption rate of the flour is different, and the amount of water is added according to the discretion.

4. Knead into a smooth dough.

5. Put it in a basin and cover it with plastic wrap to prepare it to be doubled.

6. Rub a hole in the fermented dough with your fingers, it will not collapse and will not bounce up quickly.

7. Exhaust the dough and divide it evenly, and the steamed buns made here are a little smaller, 50 grams each.

8. Take a dough dipped in dry flour and knead it into a smooth dough, and cover the other dough with plastic wrap at any time.

9. After everything is done, cover with plastic wrap or cage cloth, let it rise twice as large again, steam it in a pot with boiling water for 15 minutes, and steam it in the steaming oven used here for 20 minutes.

10. Finished product drawing.

The method of choking on steamed buns is as follows:

Ingredients: 250 grams of plain flour.

Excipients: 2 grams of yeast, 140 grams of milk.

1. First of all, we first mix and melt the required ingredients, milk and yeast, then pour it into flour, stir it into a flocculent shape while pouring it, and then mix it and knead it into a smooth dough.

2. The dough must be kneaded as much as possible, kneaded into a smooth state, the taste will be soft and delicious, and the kneaded dough will be directly divided into three equal parts.

3. Take all the divided dough seeds, knead them into long strips, and then divide them into about a dozen small dough parts.

4. Set aside one of the above-mentioned cut small dough, and then divide the other Bixiaoyu's dough into two, and divide the small dough into small dough without strictly according to the size, roughly divide it, and then sprinkle some dry dough and roll it all on a layer of dry flour.

5. Take the small dough that is divided, fold and roll it with a rolling pin respectively, you can roll it out several times, and the shape of the rolling is roughly a square, round, irregular shape does not matter, you don't need to roll out a small dough.

6. Stack all the rolled dough sheets in turn, the largest piece is placed at the bottom, and the small dough that has not been rolled out is placed on the top.

7. Slowly push it and wrap it.

8. Finally, it is all up, because the overall dough will be a little dry, and the bottom is not easy to pinch up, you can spray some water at the bottom and pinch it tightly.

<>10. Do the other dough in turn as above, and make it in turn.

11. Put the finished steamed bread embryo into the fermentation box, set the temperature to 26 degrees, the humidity to 75 degrees, and the time is 45 minutes, and then start fermentation.

12. Ferment it until you press the surface of the steamed bread embryo with your fingers, and a small dimple appears on the surface of the steamed bread, and it will slowly increase the elastic state, and its surface is about twice the size of the original dough.

13. Put the fermented steamed bread embryo into the steamer with cold water in advance, cover the lid, turn on the high heat to boil first, then turn to medium heat and continue to steam for 15 minutes, and finally turn off the fire and simmer for five minutes to open the lid.

14. The steamed steamed buns are also soft and delicious, and they will not taste hard because of the noodles.

First of all, we have to add 1 kg of ordinary flour to the bowl, 300 grams of warm milk, heat the milk compartment with boiling water, and put 5 grams of yeast in it to dissolve.

Add a little condensed milk to the flour to increase the milk flavor, if there is no condensed milk in the beam, add a little milk powder, and then use milk yeast water and noodles, stir while pouring, knead the dough into a dough with your hands, knead the dough smoothly and cover it in a warm place to rise to 2 times the original size.

The dough is already ready, it looks much larger than the original dough, tear it open and there are air holes inside, sprinkle some dry flour on the cutting board, take out the dough and knead it for a while to exhaust.

Now to make the choking part, in fact, this step is as important as the dough, we must master the proportion, first roll the dough into a large dough, sprinkle a layer of dry flour on the surface to choke the dough.

Then fold the dough sheet in half a few times, continue to roll it into a dough, sprinkle another layer of dry flour, fold it in half and roll it out, and repeat this several times, each time letting the dry flour melt into the dough.

This sprinkled dry flour is also proportional, I sprinkled a total of 110 grams of dry flour in this noodle, dry flour can not exceed this amount, too much dry flour to make choking steamed bread will be dry and hard, too little to make the steamed bread has no sense of layering, no chewiness, no flavor is not delicious. Rolling bread in this way to make choking steamed bread is more layered than kneading flour to make steamed bread.

After all the dry leg pants powder is sprinkled, knead the dough evenly and knead it into long strips, and then knead the steamed buns into a uniform size of dough.

Kneading steamed bread also has skills, each dough agent should be kneaded for a while, about 100 times to be smooth, kneading time is short, the number of oak hunger is less than smooth, kneading steamed bread must be patient.

After all is done, cover with plastic wrap for a second proofing for 10 minutes, and boil a pot of boiling water while the time of the second awakening, because the steamed buns are steamed in a pot of boiling water after the second proofing, and steam for 15 minutes.

The delicious choking noodle steamed bun is ready. Isn't it simple? Let's learn together.

1。If it is the old law, put it in a boiling pot. Use yeast or self-rising powder, to a pot under cold water.

2。It varies depending on the size and time. The big one takes a long time; The general size of about 3-4 cm in diameter, after boiling the pot with about ten minutes, you have to master it yourself, to see if the steamed bread is cooked, you can pick up the steamed bread, turn it over and press it by hand (the position of the drawer), if it bounces up, it is cooked, if there is a pit, it means that the fire is underfired.

Remember: it must not be outdated, and then you will be in the situation you say.

3。There is a transparent situation, one is that it has been a long time, and the other is that there are more raw noodles.

Tiny Door: 1. Several kinds of noodles are made together to make delicious and nutritious.

My approach is to get sleepy early: white flour, cornmeal, and soybeans together, white flour accounts for 2 3, and corn starvation kernel flour and soybean flour account for 1 3

White noodles, Qiao wheat noodles, black rotten rice noodles, the proportion is the same as above.

2。The milk and noodles are white and fragrant, and only white noodles are put at this time.

There are a total of six steps in the authentic Shandong choking noodle steamed bun practice, and the steps are as follows:

1. Old noodles, the dough left by making steamed buns in the past, put them in the refrigerator and freeze them. The next time you make steamed buns, put them in a basin and slowly melt them, pour them into the basin with warm water (hot hand temperature) and mix them into a paste with your hands. Don't use too much water, because you have to use this water and surface.

2. Pour in a little milk, put in 20g of sugar, pour in the flour and stir well with chopsticks, and put the smooth dough into a basin with your hands. Put a little flour in the basin, add the dough, seal the basin with plastic wrap, and wait patiently for 4-6 hours for the dough to rise slowly.

3. When you see the dough in the basin into a honeycomb shape, it means that the dough is well put into the cutting board and added flour to knead it into a smooth dough, cut a small piece of dough with a knife and knead it into a long strip, and knead it into a small agent by hand.

4. Put the kneaded dough into the pot and cover it with a lid (brush oil at the bottom of the pot, and it is easy to take out the steamed bread after it is cooked), the dough outside the steamed bread is easy to oxidize, and the steamed bread tastes bad, and the kneaded steamed bread must be put into the pot and cover the lid and let rise for 40 minutes. (The longer you wake up, the bigger the dough gets).

5. In addition to steamed buns, steam a few bean buns according to your preference. Ingredients: Black sesame seeds, peanuts, sugar, crushed, put a little water and knead into a ball.

Wrap the sesame seeds in the dough, add the piglet's ears, and poke two small holes with a toothpick to turn into a pig's nose. Knead it into the shape you want according to your preference.

6. Steam the steamed buns over high heat for 30 minutes, simmer for 3 minutes and then boil. Take it out of the pot and put it on the cutting board to cool, and the Shandong choking noodles and big steamed buns are ready. The tendons are delicious, accompanied by dishes, and they are a must-have boutique at home.

First, add sugar, yeast and water to the flour to make a dough and ferment it, then add 30% dry flour to knead it well, and then make it into choking steamed bread according to the steamed bread method.

It is recommended to go to a professional cooking school to learn to choke noodles and steamed buns, and the school has a variety of steamed buns, steamed buns and other early snack skills training!

And the school can also provide students with entrepreneurial guidance, so that you can easily open a store!

Authentic flavors make it easy for you to learn.

You can go to a professional chef to learn from a teacher, and the cost is not very high.

The authentic practice of choking noodles and steamed buns, 1 kg of flour and 7 taels of water, do not collapse or shrink out of the pot, and the more you chew, the more fragrant it is.

Don't draw abdominal muscles anymore, choking noodles and steamed buns are your touchstone, without any muscles, who dares to rub and choke noodles and steamed buns.

Put the noodles alive and put them in a warm place