How to make a delicious steamed bun? How to make flowering steamed buns delicious?

Pumpkin blossom steamed buns.

Flowering steamed buns should be matched with some colors to be more beautiful, you can add brown sugar, sweet potatoes or purple potatoes, the taste and nutrition are richer, below I will share with you the production method of pumpkin blossom steamed buns, the production method is simple, only need to pay attention to some small details, I believe you can also make delicious and good-looking flowering steamed buns. If you like it, you can learn it together. The lazy practice of flowering steamed buns is simple to make, all of them bloom, delicate and soft, and the more you chew, the more fragrant they are.

Pumpkin blossom steamed buns.

Main ingredients: half pumpkin, a spoonful of sugar, 250 grams of low-gluten flour, 2 eggs, 4 grams of yeast powder, etc.

Specific steps] Step 1, prepare half a piece of pumpkin to wash and peel, then cut the pumpkin into pumpkin slices, a little thinner, easier to steam, put it in a steamer and steam for about 15 minutes.

Step 2, pound the steamed pumpkin into pumpkin puree with a rolling pin, add a large spoon of white sugar, if you don't like to eat sweet, you can also skip it, beat two eggs, add 4 grams of yeast powder, stir all the ingredients evenly, and then pour in a small amount of 250 grams of low-gluten flour many times, stir into a large dough, knead it into a medium soft and hard dough, cover it with plastic wrap, and let it rise for about 20 minutes.

Pumpkin blossom steamed buns.

Step 3: Sprinkle a little dry flour on the board, knead the proofed dough on the board thoroughly, knead it into long strips and then form a small dough of uniform size, and arrange the small dough into the shape of a steamed bun.

Prepare 120 grams of brown sugar, add an appropriate amount of boiling water, and melt the brown sugar.

2.Prepare another 280 grams of cake flour and pour the cooled brown sugar into the flour.

3.Stir until the flour forms a smooth batterPrepare some small paper cups and scoop the stirred batter into the paper cups until they are eight minutes full.

4.Boil water in a pot, put a small paper cup into the steamer, cover the lid and steam on high heat for 10 minutes.

5.The delicious flowering steamed buns are ready, remember to remove the paper cup skin, and you can put it on the table.

Material. All-purpose flour, corn flour, milk powder, sugar, yeast powder, water.

Method. 1。Mix the all-purpose flour with corn flour and milk powder to combine.

2.Add half a cup of warm water, add the yeast powder, stir well, and leave for 2 minutes.

3.Add half a cup of warm water to the appropriate amount of white sugar according to taste and stir well.

4.Add two cups of water to the stirred flour and mix thoroughly, the water must be less, stir slowly, not enough to add a little warm water.

5.Finally, knead the dough, cover with wet gauze and let it rise for 30 minutes.

6.Sprinkle a little dry flour on the board and cut the dough into evenly sized steamed bun gnocchi, the shape can be long strips according to personal preference.

Can be round. After that, put it in the cage drawer with water, cover it, and ferment again for 10-20 minutes.

7.Steam on high heat for 10-15 minutes, turn to low heat and steam for another 10 minutes, turn off the heat and let stand for 3 minutes.

The delicious corn steamed bun is done! Winter is coming, it's time to take supplements, and it's good to eat more pasta.

ps: There is no accurate measurement or weight ratio here, because when I make it myself, I am also free, as for milk powder, the amount of corn flour is proportioned according to the taste of people, of course, the more milk powder is added, the stronger the milk flavor. )

First, well, prepare 500g of flour. Well, put 5g of yeast in a basin, add a little water and stir, knead it into a smooth dough and put it in a basin, cover it with a layer of plastic wrap and put it in. It is fermented in a place at a high temperature for about two hours, and after fermentation, it is kneaded into different sizes.

Reporter: Well, put it in a pot and boil the water in the pot to thirty or forty degrees. Well, put the kneaded dough in and let it rise for 20 minutes. Okay, okay, uh-huh-hmm-a-hmm-h

Steam for 30 minutes to bloom, and the steamed bun is ready.

Add flour, water and dough to the leavened noodles and put them in a pot to ferment;

Take out the fermented dough, add alkali and sugar, knead thoroughly and knead well, knead it into long strips, knead the agent, put it on the cage drawer, the mouth of the agent is facing up, sprinkle with green and red silk, steam it on the fire for 20 minutes, and take it out.

The fire must be strong when the basket drawer is put on, and the basket drawer should be put on the basket when the water is boiling, and the baking powder should be boiled with warm water at 35 degrees to 37 degrees, and the water should be used to mix the noodles.

After kneading the steamed bun into a circle, draw a cross on the top so that the steamed bun is heated during the steaming process, and then the surface of the dough will slowly crack. Try to draw the cross as deep as possible, so that the middle will crack more clearly after flowering. And it will heat up quickly, and it will be very soft to eat.

Put the dough on the yeast and put some sugar to rise. Then knead him into steamed buns, and let the dough rise for another hour. When the pot is steamed, the steamed bread is gagged twice, and then the steamed bread will bloom.

Yeast powder is added to the flour, and after successful fermentation, you can make a variety of steamed buns according to your favorite shape.

The delicious practice of flowering steamed bread, the practice of flowering steamed bread is simple, and the development of steamed bread must be put aside a little flour alkali, not cutting flour alkali, this steamed bread is not happy to bloom, so the method is simple.

I know that more edible alkali can make flowering steamed buns, I hope it can be useful to you.

Ingredients. 500 grams of flour.

20 grams of sugar.

Accessories. 3 g of dry yeast.

Ingredients. Flour.

280g excipients.

Water. 140g

Yeast. Baking soda to taste. Sugar. 20g

Steps. 1.In addition to the sugar and baking soda, put the rest in a basin and form a clump.

2.In addition to the sugar and baking soda, put the rest in a basin and form a clump.

3.Then put it in a warm place to ferment, which is the appearance of good hair.

4.Put the flour on the panel, and put a little baking soda, which must be very little.

5.Add the sugar and start kneading until it's very even.

6.When the water in the steamer is about to open, hold the kneaded strip in your hand and start to squeeze the pieces into the pot, pull one by one, and put the stubble upward. At this time, it must not be processed again.

7.Then steam over high heat for 20 minutes. When the time came, I opened the pot and saw that 4 naturally bloomed, and the last one did not bloom, which is a little regrettable.

8.Remove from the pan and garnish with some red fruits.

Ingredients: flour, fermented flour, sugar, water, alkali, green and red silk.

Production method: 1. Add flour, water and dough to the fermented noodles and put them in a pot to ferment;

2. Take out the fermented dough, add alkali and sugar, knead it thoroughly and knead it well, knead it into long strips, knead the agent, put it on the cage drawer, the mouth of the agent is facing up, sprinkle with green and red silk, steam it on the fire for 20 minutes, and take it out;

3. The fire must be strong when the basket drawer is loaded, and the basket drawer should be boiled when the water is boiling, and the baking powder should be dissolved with warm water at 35 degrees to 37 degrees, and the water should be used to mix the noodles;

4. Moderately soft and hard, non-sticky, knead and cover with a damp cloth to wake up and ferment;

5. Add cold water to the pot, put in the steamed bread, and then heat it to make the steamed bread evenly heated, soft and delicious.

Do not knead the dough agent, do not shape, directly put the section of the dough agent on the top in the cage drawer covered with wet drawer cloth, steam the steamed bun over high heat after the drawer until the steamed bread blooms, about 15 minutes or so, sprinkle with chopped preserved fruit or green and red silk to decorate.

Alkaline noodles are melted with a little warm water, mixed with alkaline water and kneaded well after the noodles are ready, covered with plastic wrap and let stand for 15 minutes.

3.Roll the dough into long strips.

4.Section by section, "pull" out of the steamed buns, cross-sectional face up on the cage cloth.

Do not knead the dough agent, do not shape, directly put the section of the dough agent on the top in the cage drawer covered with wet drawer cloth, steam the steamed bun over high heat after the drawer until the steamed bread blooms, about 15 minutes or so, sprinkle with chopped preserved fruit or green and red silk to decorate.

1. Mix the noodles first.

Add yeast powder to a bowl of warm water and stir to dissolve, add about 5g of yeast powder to a pound of flour, and then add a spoonful of sugar to promote the fermentation of yeast powder, stir well, pour it into a basin and start to mix the dough.

Once the dough is well combined, cover and allow it to rise to twice its original size.

2. Now that the dough has risen, take an empty bowl, add a small spoon of baking soda to it, and add a small amount of warm water to dissolve. Pour into a basin and knead the dough together.

After kneading the dough, add an appropriate amount of brown sugar and knead it in to make the brown sugar and the dough fully blend together. The reason why brown sugar is not added when mixing noodles at the beginning is because sugar can promote the fermentation of yeast powder, and the brown sugar steamed bread produced in this way does not taste good.

After the dough is kneaded and smooth, add the red dates that have been washed and chopped in advance, and continue to knead them together.

When steaming steamed buns and kneading Genji, be sure to knead the dough well and knead it in place. The same flour, only when the dough is kneaded and kneaded in place, the steamed steamed bun is soft and delicious, and finally kneaded to a particularly smooth time, and I kneaded it for about 20 minutes.

Then use a rolling pin to roll out the dough into a thin and uniform rectangular sheet.

Then roll it from one end to the other and finish it down.

Straighten out a piece of dough directly by hand and place it on top of the grease-brushed grate. After all the steamed buns are arranged, ferment them on the grate for a second time for 20 minutes.

3. After waking up, steam directly in a pot with cold water, and steam for 20 minutes after steaming.

When the time is up, turn off the heat, first lift the lid of the pot to let in a little air, and then remove the pot after 5 minutes.

Well, let's brown sugar flowering steamed buns are ready, steamed out of the steamed oranges are fluffy and soft, do not collapse, do not shrink, and bloom one by one, sweet and delicious, and the method is also very simple.

The best way to eat flowering steamed buns is the key to the proofing of the noodles.

When making noodles, we should pay attention to the appropriate amount of yeast with warm water, and then stir into a relatively soft cotton wool town hail, and then start kneading into noodles, the dough must be a little more water, so that it is softer, proofing for about 40 minutes, there is a very good honeycomb eye is more even, and then start to knead the good steamed buns, and then proofing for half an hour, boiling the underwater pot to steam for 20 minutes, such steamed buns are the softest and most delicious.

Flowering steamed buns are generally noodles, and the losses and defeats are slightly harder than the usual steamed buns, and then use the shed hold. The amount of edible flour alkali is larger than usual, so that it can make flowering steamed bread that is better than the pin.

Use the old noodles to make noodles, then add a little noodles after fermenting the noodles like this, knot the noodles to get a dough driver, and then knead the dough shape into a dough shape for 30 minutes, and then put it in the pot and steam it out of the pot.

When flowering steamed buns are used to make pickpocketing cherry blossoms, the old noodles should be used on the hair surface, and the hard state of the face hair should be prepared, so that the steamed bread will be eaten in spring. When you want to use the old face hair on the hair surface,

Blossom steamed bread is a very good steamed bread, and it tastes particularly sweet and soft and glutinous, then the blossoming steamed bread should add flour to baking powder, 8 40 minutes later to make a steamed bun, the steamed bread is real-time to put into the steaming drawer to steam, 15 minutes later, the blossoming steamed bread can be eaten.

Purple sweet potato flowering steamed bun method.

Ingredients: flour, yeast, sugar, milk powder, water.

Method: 1) Peel the purple sweet potato and cut it into small cubes.

2) After steaming in the pot, let it cool slightly, and crush it directly by hand until there are no granules for later use.

3) Knead all the ingredients of the dough into a smooth white dough and ferment until it is about twice the size; Take 1 3 white dough and knead it with purple potato puree to form purple potato dough.

4) Divide the 2 3 pieces of white dough into small portions and the purple potato dough into small portions.

5) First take a portion of white dough and roll it into a circle (no need to be thick in the middle), wrap the purple potato dough in it, wrap it, and close it downward.

6) Dip a knife in flour, cut two knives horizontally and vertically, put it in a steamer, let it stand for 20 minutes for secondary fermentation, and steam it over high heat for about 15 minutes.

7) After the heat is turned off, steam for 3-5 minutes and then remove the lid.

The method of flowering steamed bread is to add a little alkali and baking soda when the noodles are in the pastry, and then the steamed bread will bloom.

Ingredients: 200 grams of flour, 50 grams of brown sugar, 110 grams of boiling water, 2 grams of yeast, a little baking soda.

Excipients: 40 grams of oats.

1. Pour the weighed brown sugar into a bowl;

2. Pour in boiling water;

3. Stir until melted;

4. Pour in the oatmeal and stir well;

5. Pour flour into a large bowl;

6. Add yeast and baking soda and stir well;

7. Pour the brown sugar water into a large bowl;

8. Stir with chopsticks to form a flocculent;

9. Then knead the smooth dough with the palm of your hand, cover it with plastic wrap and ferment;

10. Ferment to about 2 times the size, poke your fingers with a little flour and poke it without obvious rebound, sprinkle a little dry flour on the operating table, and gently press it a few times with the palm of your hand to exhaust;

11. Divide into three equal parts;

12. Kneading round into long strips, if there is a retraction, you can rub it back and forth, and you don't have to pursue one step in place;

13. Three pieces of dough are formed into a triangle, two below and one on the top, then slightly rounded, take one end of the dough, and use your hands to neatly pull out 5 agents of about the same size;

14. The kneaded dough section is facing upwards, put it in the steamer with a certain gap, and let it rise for half an hour (low temperature), and the temperature can be high for ten minutes; Then boil water in a steamer over high heat, put it in a steamer, steam it for 15 minutes on high heat, and simmer for 5 minutes;

15. a finished product.