Yantai noodles steamed bun recipe

• 

  1. Add warm water and yeast and stir the flour into a thin consistency.In our hometown, it is called Make the leaven.

• 

  2.The temperature is high in summer, and the fermentation will be completed in a while.It bubbled and rose very high in the basin, as shown in the picture.

• 

  3. Start adding dry flour to the basin, kneading and kneading, it’s really hard work, our hometown This step is called choking.

• 

  4. Add dry flour and knead the dough, and wait until it rises again.

• 

  5. The dough has fermented until doubled in size and is ready to make steamed buns.

• 

  6.Put the dough that has fermented again in the basin, add dry powder and knead it p>

• 

  7. Divide the large dough into multiple small doughs, and knead them individually to deflate.

• 

  8.The kneaded dough is waiting to rise.

• 

  9.The waked dough starts to be steamed in the pot, cold water is put in the pot, and then steamed for 12 About minutes, turn off the heat and wait for 3 minutes, the steamed buns will be ready.The internal structure of the cut surface of the steamed buns in the picture is tight.Pure wheat flavor!