How to steam steamed buns? How to make steamed steamed buns

Every year during the Chinese New Year, my mother makes all kinds of very beautiful flower buns.

I remember that I often eat the kind of steamed buns made by my mother called flower rolls, in fact, simply put, after the noodles are reconciled, first cut into pieces, then rolled into thin cakes and coated with a little peanut oil, and then sprinkled with chopped green onions and edible salt to roll up, and after rolling into a roll, it is best to knead it into the shape of a flower. <>

The steamed steamed buns are particularly beautiful, and they taste layer by layer, there is also oil and salty taste in it, it can be said that it is particularly fragrant, when I was young, I liked to eat this kind of steamed buns the most, every time I cried, my mother would always steam such steamed buns to make me happy.

Of course, in fact, in addition to this kind of steamed bread, in order to celebrate during the New Year, my mother will also insert some red dates on the steamed bread, in fact, when making steamed bread, the steamed bread is made and then cut with a thin line on the back of the knife and then wrapped in the middle of the red dates.

In the end, it looks particularly festive, and our children like to dig up the red dates inside to eat, this kind of flower bun that looks particularly beautiful, and it tastes very good.

In addition, in fact, steamed buns can also be made into rose petals or some small animal images, which are very beautiful and attractive.

If you want to make fancy steamed buns, the most important step is to make good noodles, and to make noodles is to control the ratio of flour and water. The ratio of flour to water determines the hardness of the dough. Then you need to add yeast to make the dough hairy, so that the steamed bread tastes better and tastes softer.

If you like to eat sweet steamed buns, you can add an appropriate amount of white sugar to the noodles, and if you like to eat salty, add edible salt. Then mix the flour well, let it sit for an hour, and when the dough is ready, you can start making steamed buns.

You can make steamed buns with green onion rolls, roll the noodles into long strips, roll them into wheels, and then sprinkle an appropriate amount of chopped green onions on top, and add some sesame seeds to basket them. You can also use cornmeal to make steamed buns, and the good steamed buns that do so are yellow and very beautiful.

You can also make steamed buns into the shape of various small animals and plants, so that children can love to eat more, beautiful and delicious. Normally, we make the noodles into a round shape, and when they are cooked, they become large, white steamed buns. To make animal steamed buns, you only need to knead the noodles into the desired shape.

Steamed steamed bread can be said to be a very simple family will be a cooking skill, I think every family will have steamed steamed bread by themselves, to say that there are patterns of steamed bread, I have made small pig steamed bread, two-color steamed bread.

The practice of piglet steamed bread is to use two catties of flour plus 5 grams of baking powder to knead the dough, and then wake up for 2 hours to let the dough ferment into a dough that is 3 times the size of the dough You can start to make piggy steamed buns, first make the body of the piglet with a small ball of dough into a round body, make pig ears with different colors of dough, make piggy eyes with red bean paste, make all the dough into piglet buns and then go to the steamer, steam for 15 minutes to get out of the pot, fragrant and cute piggy steamed buns can be eaten.

Two-color steamed buns are more common to me, we can buy them in the bakery, but they are more healthy and meaningful, two-color steamed buns can be made with purple potatoes or pumpkins, one side is purple and the other is very good-looking, that is, the purple potatoes are steamed and then kneaded into a dough with flour, and the pumpkin is the same, and then the two kinds of dough are flattened and rolled together, cut into small pieces with a knife in the steamer, and steamed for 15 minutes to enjoy.

The practice of fancy steamed steamed buns.

1.Purple sweet potato and pumpkin cut into slices.

2.I steam it through water, and I can't use boiled water that is too heavy, and it is not good to mix noodles.

3.Divide the flour into three parts, one part without other ingredients, add the steamed purple sweet potato and pumpkin into two parts, knead into a ball, cover with plastic wrap and let rise for 15 minutes.

4.Roll it out into a round sheet (I had an oval when I rolled it out, hoho.) Just make it yourself) white dough and purple potato dough are stacked on top of each other.

5.Use a knife to make 5 notches from the center of the circle, and then gently make a small notch between the 2 notches.

6.Then pinch up the small notched part and it will look like a petal

7.Ditto!

8.The two-color butterfly small steamed bun is simpler, the 2-color dough is superimposed, and then the two sides are sandwiched from the middle part with chopsticks, the upper and lower pages are sandwiched, and then the upper part is cut with a knife.

If you want to eat it, you won't be able to do it, and when you look at it, it will be smashed.

1. Mix the noodles: Put Angel fermented noodles in the flour, and then mix the noodles with warm water.

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2. After about 5-7 hours, the noodles will be initiated.

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3. Steamed steamed buns: remove the noodles from the basin, then knead the noodles for 10 minutes, and then cut them into small pieces with a knife, or you can play some tricks, steamed piglets: rub a roll, and then use a knife to make a mark, so that it is the head, and then use black beans to make eyes.

Steamed hedgehog: Roll it and make a mark with a knife so that it is the head, then cut out the thorns with scissors and make eyes out of sorghum rice.

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4. Use cold water! Cold! Cold! Put some rice or millet underneath the pot, then put the dough pieces on it, bring the pot to a boil over high heat, then keep the pot on and turn down the heat for 30 minutes, and turn off the heat.

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If you want to make a steamed bun with a pattern, the first thing is to ferment the noodles well. I would like to share with you the experience of fermenting flour, because the temperature at home is relatively low now, so I use warm water and noodles, add 3 grams of yeast to the appropriate amount of flour, slowly add warm water, stir into a flocculent, and then knead smooth, cover with plastic wrap in a warm water basin, wait for two and a half hours before the dough is fermented, and the dough at this time is twice as big as before. We can start making steamed buns in various shapes.

Two other common foods are also added, fermented in addition to pumpkin-colored and purple sweet potato dough, which is convenient for making fancy steamed buns, which is one more step than putting noodles is to wash and pumpkin first, peel them, cut them into small pieces, steam them in a pot, and after steaming, crush them with a spoon and add a little sugar, the taste will be more tuned, because children like to eat sweet steamed buns, and then add flour and a little yeast, and the fermentation method is the same.

Now let's start making steamed bun patterns. First of all, the rose steamed bun, the rose steamed bun is to ferment the purple potato dough, drain the air, knead it smooth, knead it into slender strips, divide it into small agents, roll it into the size of a dumpling skin, and then three slightly staggered points and stack it together, start to roll it up from one side, cut it from the middle after rolling, and make two rose-shaped steamed buns at once. I also sorted out the petals.

I did it this way, and I did a lot of it. It will be steamed in a pot with other steamed buns. In the same way, I am also making roses of other colors, and two-color roses.

Little pig steamed buns, the method is to knead the white flour exhaust smooth, knead into long strips, divide into agents, knead into circles, add ears and noses made of melon color on the top, and then use two mung beans to make small eyes, and the good-looking little pig steamed buns are ready. In the same way, I also made a few little yellow pigs and small pink pigs.

Three-color flowering small steamed buns, the method is to make the three-color dough exhaust and knead smooth, divided into agents, rolled into slices respectively, according to the size of the two color discs, overlapped, the big one is placed on the bottom, the other color is kneaded into a small round ball in the middle, and then wrapped like a bun, slightly kneaded after wrapping, kneaded into a circle, the mouth of the bun is facing down, on the top of the front, draw a cross with a knife. Depending on the shape of the original sheet of the three colors, the color is not used.

Ham sausage steamed buns, the method is to knead the three-color dough exhaust smooth, knead into slender strips, divided into sections, monochrome ham sausage steamed buns are kneaded slender strips wrapped around the ham sausage, but the ham sausage is cut into two. Two-color and three-color ham sausage steamed buns, on the basis of monochrome people, first roll the long strips a little flattened, rub a little thinner, two-color and three-color overlap together and then wrap around the ham sausage.

Put the finished steamed buns in a steamer and steam for 30 minutes. The delicious fancy steamed buns are ready.

Fancy steamed bun tutorial:

1. Prepare ingredients: 2 catties of flour and 8 grams of yeast.

Second, the production method:

1. First prepare 600 ml of warm water, pour 8 grams of yeast and stir well to make the yeast melt, pour the yeast water into 2 catties of flour and knead it into a hard dough, cover the lid and send it to twice the size.

2. Knead the fermented dough, it will be very laborious when kneading, because the dough is very hard, it is better to make the dough of the pattern steamed bun a little harder, and finally divide it into the same large agent.

3. Take out 2 agents first, knead the first agent into a long strip, divide the other agent into 4 small agents, knead the 4 small agents into a round ball, roll out the same large dough with a rolling pin, and then cut it into 4 parts with a knife.

4. Press the cut small dough on it with a fork, stack them one by one, put a red date from one end and roll it up, cross the kneaded long strip, put a red date on the place where it crosses, and then cross it again, weave the long strip in this way, and finally coil it up, so that the flower blossoms and the rich steamed bun is ready.

5. Take out an agent, knead it into a thick agent in the middle and thin on both sides, take out one end as a fish tail, press it down, roll it out with a rolling pin, cut out a triangle, and then stand up the dough and pinch it in the middle with your hand as the fin of the fish.

Pinch the mouth of the small fish again, use the red bean as the eye of the small fish, and finally use scissors to cut both sides of the small fish and cut out the fins, so that our small fish steamed bun is ready.

Ingredients: White dough: 400g flour, 20g sugar, 200g water, 4g yeast

Other dough: 2g red yeast powder, 2g matcha powder, 5g flour, 2 tablespoons pumpkin puree.

Production method: 1. Prepare the ingredients, mix the flour, sugar, and yeast in the white dough together, and slowly add water to knead it into a smooth dough. After the white dough is kneaded, divide 3 small dough pieces, about 80g each, add red yeast rice powder, matcha powder and pumpkin puree to the 3 small doughs, and knead the flour into a red dough, green dough and yellow dough.

Add red yeast rice powder and matcha powder to the white dough and mix before kneading, it is recommended to drop a few drops of water to melt and then mix with the white dough and knead well. The pumpkin puree has a lot of moisture, and a little flour needs to be added when mixing with the white dough, otherwise the yellow dough will be too soft and not convenient for making fancy steamed buns;

The dough of different colors is kneaded and divided into several small doughs, each dough is about 5g. Divide the divided dough into groups of 5 and combine the colors according to your preference.

3. Take out 4 of them from a group of dough and place them in 4 positions on the top, bottom, left and right, and close together;

4. Gently press and flatten the 4 dough pieces with the palm of your hand;

5. Use a rolling pin to roll out a round dough, the appearance is similar to a dumpling skin, the thickness is thicker than the dumpling skin, and then put the remaining 1 small dough on the center of the dough after the dough is rolled;

6. Use a spatula or fruit knife to cut out four equal parts from the middle position, do not cut too close to the center position, and reserve the position of the small dough in the center;

7. Use one hand to pinch the upper left corner dough and the lower right corner dough together at the middle point (the middle point is glued together, and the two corners are not treated for the time being), and then use the other hand to glue the two corners of the same piece on both sides of the glued together (the final effect is shown in the figure below);

8. Use the same method as above to knead the other two sides together, and wrap the small dough in the middle tightly after all four sides are kneaded;

9. Slightly shape to complete the production of pattern steamed bread blanks;

10. According to the above method, all the remaining dough is made into a pattern steamed bun blank, and after it is done, it is placed on a steaming tray brushed with a little cooking oil and covered with plastic wrap for fermentation. Steaming trays are brushed with cooking oil to prevent steamed buns from sticking to them;

11. After about an hour or so, the steamed bread blanks are fermented to twice the size, and the fermented steamed bread blanks are put into the middle layer of the steaming oven and steamed for 20 minutes.

After a few minutes, take out the steamed steamed bun blanks from the steaming oven;

13. A variety of pattern steamed buns with different color combinations;

Tips: 1. When kneading the dough, the amount of flour and water should be adjusted according to the water absorption of the flour.

2. In the process of operating the dough, pay attention to cover it with plastic wrap or a damp cloth to prevent the loss of moisture on the surface of the dough and affect the taste of the steamed bread.

3. Steamed buns are generally fermented once.

Knead the dough in three pots, mix some pumpkin powder in one basin, mix some purple potato powder in one pot, and mix some spinach powder in one pot, ferment them well, take a lump out and roll it out into a thin slice, three pieces are superimposed, roll it up, rub it back and forth twice in the middle with chopsticks, let the middle part of the three pieces of dough stick and fuse, and then cut it off with a knife, the side of the opening is facing up, and the side of the knife is cut down, adjust the shape and place it neatly, pull the open side outward, shape it into the shape of a blooming flower, and do it one by one in turn. Put it on the steamer drawer and continue to proofing for an hour, and then steam it for three quarters of an hour, pay attention not to open the lid during the process, the fire should be large, and the water should be sufficient, so as not to add water or insufficient steam during the steaming process, resulting in stiff dough.