What does I m a steamed bun, not a bun mean?

The steamed bun is real, and it doesn't add anything, that is, people can't say one set to make a set, and the bun is trapped, that is, it means something else, hidden in the stomach.

What is a steamed bun?

What are buns?

What are they for?

How to earn steamed buns and steamed buns better and faster?

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1 steamed bun = the number of points for replying to a post!

1 bun = 100 steamed buns.

1 flower roll = 100 buns.

1 Ma Lanhua = 100 flower rolls = 10,000 buns = 1,000,000 steamed buns.

Steamed buns, steamed buns, flower rolls, and Ma Lanhua) are just the cumulative form of points! It's just a different unit!

What's the use?? Make good use of the imagination of the points!

When not valued, it doesn't do anything!

Pay attention to it, the effect is endless!

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Note: Students who supplement other answers will be rewarded with steamed buns, and good answers will be big steamed buns!

It's almost like saying that I don't have any money!

Steamed buns, also known as "steamed buns", "steamed buns", one of the traditional Chinese noodles, legend has it that Zhuge Liang, the prime minister of the Shu Han Dynasty of the Three Kingdoms, invented it, is a kind of food steamed with fermented noodles. Steamed bread uses wheat flour as the main raw material and is one of the daily staple foods of Chinese.

Steamed buns are a very satisfying food, and they are also an indispensable food in people's lives, which are made up of noodles and fillings, or made of vegetarian fillings.

My steamed buns are called steamed buns, and my steamed buns are called stuffed buns.

Steamed buns: stuffed inside, steamed.

Manju: Solid inside, steamed.

Raw pan-fried: Filled inside, round and bulging, put it in a pan and fry it in oil.

Xiao Long: Stuffed inside, steamed, and looks like a bun, but the skin is thin and small.

Potstickers: Stuffed inside, fried in oil in a pan, shaped like wontons.

Shanghainese don't eat much pasta, so there is no distinction between steamed buns and steamed buns, and it took me a few years to distinguish them.

Generally speaking, in the northern region, those who have no stuffing are called steamed buns, and Shandong and other places are also called "steamed buns", or "dumplings". If there is stuffing, it is called a bun, such as "the dog ignores the bun".

In the south, such as the Wu language area (Shanghai, Suzhou, Hangzhou) and the Cantonese speaking area, the stuffed ones are often called "steamed buns", but not "steamed buns" or "dumplings". For example, the "crab roe xiaolong steamed bun" in Shanghai Old Town God's shop and the "fried steamed bun" of Wuxi Wang Xingji are actually buns.

These titles, depending on the region, vary from region to region, and are a reflection of linguistic diversity.

Shaanxi calls steamed buns buns, and Shandong never calls them buns, they are called dumplings.

Of course, there is a story and an allegory, buns.

Clause. 1. It is possible that the water dripping from the lid falls on the surface of the steamed bun, so the lid needs to be umbrella-shaped or semi-circular arc-shaped.

Clause. Second, the use of bamboo and rattan weaving is not easy to produce condensation.

Clause. 3. When forming steamed buns, they should be handled gently to prevent unevenness caused by excessive hand pinching.

Clause. Fourth, it may be that the quality of the flour is too poor, and high-quality all-purpose flour should be used.

Clause. 5. If the dough fermentation time is too long and the ambient temperature is too high, the fermentation time should be shortened and the ambient temperature should be reduced.

Clause. 6. Use too much dry flour when stirring, and generally use less flour.

It is because the activity of the noodles is not enough, and the problem of steamed buns is that the amount of noodles is not a certain proportion.

I think the problem with buns and steamed buns, they have white dough.

After steaming the steamed buns, let the heat slowly fall, and then open the lid, there will be no such phenomenon, wait for about 5-10 minutes.

Is the dough all up? Then did the steamed bread embryo wake up enough time, and how long did it take to steam? After the ceasefire, you can't open the cage directly, so you have to wait.

What the? v Hurricane E. coli.

I don't know.

At half past seven, no one answered the ** number, and I sighed at the bridge architect.

Buy a bag of fermented yeast from the store for one yuan, how to steam steamed buns to be soft and strong? Here's the trick:

1. Use cold water and noodles in summer, warm water and noodles in winter, and noodles in winter should be 1 2 hours earlier than in the summer and Qing seasons, and water should be added carefully when mixing noodles.

2. Knead the dough several times to promote the starch and protein in the flour to fully absorb the water, and the gluten formed by the surface is sincere. The dough should be kept at a certain temperature, preferably 30 °C.

3. When the noodles have risen, it is necessary to grasp the degree of fermentation. If there is a honeycomb in the group, there are many small eyes, which means that it has been fermented. The larger the eye of the honeycomb facetle, the older the leaven, or even overdone.

4. The steamed buns are steamed in the basket and must be steamed through the noodles. It is about 15 20 hours in winter and shorter in summer.

5. When steaming steamed bread, the pot must be heated with cold water over high heat, and gradually heat up to make the steamed bread blank evenly heated. Do not steam steamed buns with hot water or boiling water at the beginning of the picture, because the steamed steamed buns are easy to get pinched. (If you have steamed steamed buns that are a little bright and yellow, spray some white vinegar, then it will not be yellow).

6.When steaming steamed buns, the water in the pot must be boiled over high heat, and the atmosphere must be seen in about 10 minutes.

7. The junction between the cage drawer and the pot mouth should not leak air, and the leakage should be blocked with a wet cloth. When steaming in an aluminum pot, the lid should be tightly covered.

When steaming steamed buns, put cold water in the steamer, after the steamed buns are put into the steaming drawer, then cover the lid and boil the water in the steamer over high heat, and continue to steam on high heat for 12 15 minutes after entering the atmosphere (pay attention to prevent steam leakage Lu Da), the key is to make noodles, and the steamed steamed buns and buns that are fully steamed by dough fermentation will be noisy and soft, and the skin is thin. Another: After the steamed bun is cooked, let it ferment in the cage for a second time, and it will have this effect.

That's what I did, and it worked amazingly.

Steamed buns are stuffed steamed buns, and steamed buns are buns without filling.

They are all made with fermented flour, steamed bun filling, and steamed buns (with sugar) are not.

It's not the same thing. Generally, the orange cover beam is distinguished from two aspects of appearance and taste: stuffy core buns taste stuffed and have pleats in appearance, while steamed buns have no filling, no pleats, just a round piece of noodles.

Steamed bread, also known as steamed bun and steamed bun, is one of the traditional noodle dishes with Chinese characteristics, which is a kind of round food made of fermented and steamed flour, which is round and bulging. There is a filling, and then it is called a steamed bun without a filling, and a bun with a filling. Usually northerners choose steamed buns as a staple food.

Mantou, with wheat flour as the main raw material, is one of the main daily staple foods in China. But with the improvement of living standards, people have begun to pay attention to the health care properties of staple foods. Nutritional fortification and health care steamed bread is mostly added with natural raw materials.

Baozi is an ancient traditional noodle dish that is generally made of flour and filling, and the main ingredients are flour and filling, which originated in Sichuan. According to legend, it was invented by Zhuge Liang during the Three Kingdoms period. Steamed buns are generally made by fermenting flour, and the size varies according to the size of the filling, the smallest can be called xiaolongbao, and the others are medium and large buns.

Commonly used fillings are pork, mutton, beef, vermicelli, shiitake mushrooms, bean paste, celery, eggplant, cabbage, leeks, tofu, fungus, dried vegetable meat, egg yolk, sesame seeds, etc.