The practice of steaming steamed buns with mung bean flour, can mung bean noodles steam steamed buns

Ingredient breakdown. Ingredients.

3 cups all-purpose flour.

1 cup mung bean flour.

Milk to taste. Yeast to taste.

Creamy flavor. Steaming process.

Half an hour takes time.

Easy difficulty. The steps of the mung bean milk steamed bun.

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Mix the flour with mung bean flour 3:1.

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Add yeast water, replace water and dough with milk, stir it into a dough with chopsticks, and then knead it into a smooth shape, and the dough will be "three light."

Hand light, basin light, face light.

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The dough is left to rise at room temperature, about twice the size of the original dough, for about 40 minutes.

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Evacuate the fermented dough and knead it into a cylindrical shape.

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Diced. <>

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Second proofing, 10 minutes.

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Steam with cold water, medium-high heat for 15 minutes, in the sauna...

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Turn off the heat and let cool for 3-5 minutes before removing the lid.

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Out of the pot!

Here's how:1. Prepare ingredients: whole wheat flour, mung bean flour, milk powder, sugar, aluminum-free baking powder, yeast powder weighing and preparation.

2. Knead the dough with warm water and flocculent, cover with plastic wrap and ferment twice as large at room temperature.

3. Ferment honeycomb, add a little whole wheat flour and knead it evenly.

4. Separate the small noodles and squeeze them and knead them into steamed buns.

5. Put it in a pot of cold water, cover and make gas on low heat, and steam on high heat for 20 minutes.

Yes. Ingredients: 100 grams of mung beans, whole wheat flour.

150 grams, 50 grams of plain flour, 2 grams of yeast. Prepare 400 grams of mung beans, wash them and soak them for 12 hours. Just pinch the beans by hand and crush them.

Put it in the rice cooker and cook for 25 minutes, then set aside. In a large bowl, add 150 grams of whole wheat flour, 50 grams of plain flour, and 2 grams of yeast. <

Yes. Ingredients: 100 grams of mung beans, 150 grams of whole wheat flour, 50 grams of plain flour, 2 grams of yeast.

1. Prepare 400 grams of mung beans, wash them with water and soak them for 12 hours. Soak until you pinch the beans with your hands and crush them a little. Then put it in the rice cooker with the same amount of water as cooking rice, cook for 25 minutes, and then set aside.

2. Now prepare a large bowl of noodles, put in 150 grams of whole wheat flour, put in 50 grams of plain flour, and then add 2 grams of yeast.

3. Stir the yeast with warm water first, and then use warm water to mix the dough, stirring while pouring and stirring into a flocculent. Knead the dough with your hands to be moderately soft and hard, and now that the weather is cooler, we put it in warm water at 40 degrees, the water temperature is not hot to your hands, cover it, and let it rise to twice its size, about an hour.

4. Now put the proofed noodles on the panel and knead them, then put in the boiled mung beans, knead them well with your hands, and knead the mung beans evenly into the noodles, so that they look good and delicious when steamed.

5. Roll the dough into long strips and cut it into four pieces with a knife. Then turn each agent into it and knead it, and arrange it into a round steamed bun shape by hand, so that the green blank is ready.

6. Now start steaming steamed buns, first spread a drawer cloth on the curtain, put in the raw billet we have made, cover the pot lid and let it rise for 15 to 20 minutes for a second time, so that the kneading dough just now is fluffy again, so that the soft steamed buns can be steamed.

7. After 20 minutes, the green billet obviously becomes twice as large, very fluffy, and now it can be steamed. Be sure to steam in a pot with cold water, bring to a boil over high heat, and steam for 15 minutes. After 15 minutes, don't take it out directly, let the steam simmer for another 5 minutes.

In this way, the steamed bun skin is smooth and does not shrink.

After a few minutes, you can open the pot to see, the skin of the steamed bun is smooth, and it is very soft when broken. Such multigrain steamed bread is very suitable for people with high blood lipids, and the whole wheat flour steamed bread suitable for all ages is steamed.

Yes, but to add wheat flour, mung beans can only be used as a spreading, and they must be cooked first. It is made into mung bean steamed buns.

If you make it yourself, the ingredients are mung bean noodles, white noodles and eggs, and mung bean flour is not formed by itself, so mixing it with white noodles can strengthen the willfulness of the noodles and form noodles. Eggs are added to make them golden, durable and nutritious. Its specific ratio of mung bean noodles:

White Flour = 2:1. If a bowl of mung bean noodles is added to half a bowl of white noodles, then 2 eggs are appropriate.

A pinch of water. The noodles are basically the same as we usually do.

OK. Whole wheat noodles and mung beans make a pasta dish that can both lower fat and be very healthy, and it is a steamed bun that is very suitable for people with high blood sugar and blood pressure, and you will not get fat if you eat too much.

Absolutely. You can add some sugar and noodles to cover up the taste, if you just fry the mung bean noodles and add flour to the flavor.

Of course, mung bean noodles can't be beaten a lot, and generally 12% of the flour can be added.

Mung beans cannot be steamed buns. Because it doesn't get up.

Mung beans cannot be used to steam steamed buns, because the dough is not easy to grow.

No, it is used for boiling porridge, and millet porridge is really delicious.

Mung beans can be steamed buns completely!

The steps of mung bean steamed buns.

Step 1500 grams of flour (I used ordinary standard flour, plus the color of mung beans, so it is a little black), 200 ml of water, 5 grams of yeast powder, and mix with the residues such as bean skin left in the mung bean soup to knead into a uniform dough. (The amount of water can be adjusted appropriately).

Step 2 After the dough is fermented in a warm place until it is twice the size, knead it again, divide it into eight equal parts, knead it into a small round dough, shape it into a steamed bun shape, and leave it for 15 minutes.

Step 3: Put cold water in the steamer, put the steamed buns in the drawer, steam until the pot boils, and steam for another 15 minutesStep 4

After turning off the heat, do not open the lid of the pot first, and leave it for 5 minutes before removing the pot, so that the steamed buns will not retract. (Especially when steaming buns, this trick is more effective).

Mung bean steamed buns.

1Put milk, sugar, low flour, salt, yeast into the bread machine, start the bread machine to work;

2. When the bread maker kneads the flour into a dough, add two drops of white vinegar and knead until the dough is smooth;

3. Knead the dough, put it in a sealed box, and ferment it at room temperature for about an hour, at room temperature (28-30 degrees), the dough expands to twice the size of the original;

4. If the tissue in the dough is honeycomb-shaped, the fermentation is basically completed;

5. Take out the dough and vent it and knead it into a smooth dough again;

6Then roll out the dough sheet about thick;

7. Put on the biscuit mold;

8. Print out the biscuit mold pattern;

9. Put it on the steaming rack, let it rise for 20-30 minutes, and put it at room temperature in hot weather;

10. When the green billet expands to twice the original size and has a light feeling in the hand, the proofing is completed;

11. After boiling in a pot under cold water, turn to medium heat and steam for 15 minutes, turn off the heat, simmer for another 3 minutes, open and take out to eat.

The Chinese name is mung bean steamed bun.

Main raw materials. Low flour, mung bean flour.

Whether it contains preservatives and no ingredients.

Milk, sugar, white vinegar.

The ingredients that need to be prepared in advance include: mung bean noodles 20g, salt 3g, milk 135g, yuanzhen sugar 20g, yeast (dry) 3g, white vinegar 2 drops.

1. In the first step, put milk, sugar, low flour, salt, yeast, and white vinegar into the bread machine, start the bread machine, and knead the dough.

2. Stand for half an hour to wake up.

3. After waking up, roll out into a thick dough sheet.

4. Use molds to make Shenbi shapes.

5. Put it on the steaming rack and let it rise for 20 minutes.

6. Boil and steam for 15 minutes on high heat, then take it out, and the sample is completed.

Mung bean noodles can be steamed buns, but you need to master the correct method when steaming, otherwise it will lead to steaming failure. It is recommended to soak the mung beans first and cook them completely, then put them in a bowl and press them into powder for later use, and after the dough is fermented, add mung beans and knead them evenly, then cut them into strips and knead them into steamed buns, which can be steamed in the pot.

Whether mung bean noodles can be made into steamed buns.

Many people may have only heard of mung beans, but little know about mung bean noodles, it is a kind of mung bean made into ingredients, rich in protein components, after eating to the human body has certain benefits, now many people will use mung bean noodles to make a variety of food, such as noodles, buns, etc., by people.

Generally speaking, it is possible to steam steamed buns with mung bean noodles, but we need to master the correct method, only in this way can we steam successfully. First of all, we need to prepare mung beans, soak them in water and steam them, and then put them in a bowl for later use, take another bowl and add whole wheat flour and ordinary flour, and then pour an appropriate amount of yeast water into it, and then stir it into a dough for fermentation.

After the dough rises, put it on the panel, then put in the boiled mung beans, knead them evenly with your hands, press the boiled mung beans into powder, knead them evenly into the dough, and then cut the dough into long strips, knead it into a steamed bun shape, and put it in the pot to steam it.

1. Yes, but to add wheat flour, mung beans can only be used as a pavement material, and they must be cooked first to make mung bean steamed buns.

2. If you make it yourself, the ingredients are the three main ingredients of mung bean noodles, white noodles and eggs, and mung bean flour is not formed by itself, so mixing with white noodles can strengthen the willfulness of the noodles and form noodles. Eggs are added to make them golden, durable and nutritious. Its specific ratio of mung bean noodles:

White Flour = 2:1. If a bowl of mung bean noodles is added to half a bowl of white noodles, then 2 eggs are appropriate.

A pinch of water. The noodles are basically the same as we usually do.

The ingredients that need to be prepared in advance include: mung bean noodles 20g, salt 3g, milk 135g, yuanzhen sugar 20g, yeast (dry) 3g, white vinegar 2 drops.

1. Step 1: Put milk, sugar, low flour, salt, yeast, and white vinegar into the bread machine, start the bread machine, and knead the dough.

2. Stand for half an hour to wake up.

3. After waking up, roll out into a thick dough sheet.

4. Use molds to make shapes.

5. Put it on the steaming rack and let it rise for 20 minutes.

6. Boil and steam for 15 minutes on high heat, then take it out and you're done.

Then you can add some sugar and noodles to cover up the taste, if you just fry the mung bean noodles and add flour to the flavor.

Of course, mung bean noodles can't be beaten a lot, and generally 12% of the flour can be added.

Add more sugar and noodles with mung bean flour

Prepare the greens and flour, here I use the appropriate amount of flour.

Wash the greens and cut off the stems.

Use a kitchen knife to chop the leaves very small.

Prepare the basin to knead the dough, squeeze the chopped vegetable leaves with both hands, prepare a bowl with green vegetable leaf water, pour warm water into it, pour in an appropriate amount of dry yeast, and stir evenly.

Pour an appropriate amount of flour into the green water, pour in the prepared yeast water, mix the noodles and good noodles, knead them smooth, and put them in a basin.

Put an appropriate amount of warm water in the pot (the water temperature is about 30 degrees), put the kneaded noodles in the pot with the basin, cover the pot and let the noodles ferment for about 50 minutes, and there are many pores, and you can prepare to make steamed buns.

Prepare the rice cooker to boil water, spread some dry flour on the cutting board, knead the fermented noodles, cut them into long strips with a kitchen knife, and put them on the prepared rice cooker steamer.

Cover the pot with a lid and steam for about fifteen minutes, and put a plate of green steamed buns on a plate.

After closing the lid, because the rice cooker is not very sealable, use a cloth to cover the pot around.