Can steamed buns make patterns? How to make fancy steamed buns

Steamed buns are originally a variety of foods. Beijing people love to eat flower rolls, Tianjin people pull noodles into thin wires and steam them into silver silk rolls, and Fujian people steam them into thin slices and eat braised pork. Henan has steamed steamed buns while frying, Hebei's hand-broken steamed buns, and Xinjiang people's sacs are also variants of steamed buns.

There are countless other stuffed buns, so you can use your own creativity to add new members to the family.

Of course you can, don't you see it all sold on the street? It can be layered in color, and some are made with coarse grains.

Bell Buns: 1 Cut 1 steamed bun into dice-sized pieces.

2 Heat the oil in a pot After the oil is hot, fry the steamed buns into a hard skin and turn yellow, remove and control the oil.

3. Wash the pot, add half a cup of water, add 1 tael of sugar after the water boils, and stir constantly with a spoon for stir-frying after boiling.

When the sugar becomes sticky and slightly discolored, change the heat to low heat, and then use a spoon to stir constantly, and wait for the sugar to boil to a reddish and yellow color.

Add the fried diced steamed bread to the steamed bread, stir constantly, and hang the diced steamed bread evenly with syrup, and then pour it into the clean one.

On the table, use chopsticks to separate the steamed buns one by one, and wait for them to cool and enjoy.

Note: When boiling sugar, the syrup is very hot, be careful not to burn it, it is best to wear gloves, and fry it again.

When a good bun is put into the syrup, you can put some white sesame seeds in it, and the finished product will look better.

Carrot buns.

Step 1: Prepare the ingredients and seasonings, 150 grams of all-purpose flour, 100 grams of carrots, 10 grams of caster sugar, and 2 grams of yeast.

Step 2: Wash and dice the carrots, add 100ml of purified water and carrots to the blender to make juice, filter out the carrot juice, take 60ml of carrot juice to melt the yeast completely, remember that the yeast must be melted with cold water, not hot water, which will scald the yeast to death and cannot ferment.

Step 3: Mix the flour and caster sugar evenly, pour in the melted yeast carrot juice, stir the flour into a flocculent shape with chopsticks, knead the flour evenly into a smooth dough, cover with plastic wrap and ferment at about 35 degrees Celsius for one hour to twice the size of the dough.

Step 4: At this time, the dough taken out will be a little sticky, you can sprinkle some flour on the mat, knead the dough evenly, and then arrange and knead it into long strips, cut the kneaded strip dough evenly into small pieces with a knife, wash the steamer and pad the steamer paper, put the cut steamed buns into the steamer basket for secondary fermentation for 20 minutes, the distance is slightly separated, because the small steamed buns will expand after fermentation, so as not to squeeze the space enough, steam for 15 minutes, the steamed steamed buns do not rush to open the lid, you need to simmer for another 5 minutes and then uncover, In this way, the steamed steamed buns will not be dented. The steamed small steamed buns and a bowl of hot porridge are simply not too compatible.