Ingredients
Four ( four bowls ) | Yeast ( 5 grams ) |
Warm water ( One and a half bowls ) |
Noodles Steamed Buns How to make
1.Four bowls of flour, pour into the basin middle.A little more or less flour doesn't make any difference.
2.The minimum package is 5 grams of yeast powder, dissolve it in warm water and set aside.
3. Pour warm water into the flour, stir clockwise and knead the dough vigorously until the dough is smooth and smooth.Sticky.
4. Cover the pot and ferment for two hours.The fermented dough has increased in volume and has many pores.If you poke it with your hand, it will dent and then slowly recover.
5.Take a large piece of dough, knead it until smooth and without bubbles, and then form a long ball Thick strips.
6.Cut into evenly sized dough pieces and set aside.
7.After each dough piece is kneaded and smooth, use both hands to turn the dough in circles to make it round.
8. After waking up for a while, the steamed buns will expand and become larger, and they are ready for the pot.
9. After putting it in the pot, add cold water for 25 minutes, turn off the heat, and simmer for three minutes before opening the lid.That’s it.
10. Insert it with chopsticks, and the steamed buns will be transparent and can be easily pulled out without flour sticking.The steamed buns become larger in size and have a fluffy surface.Such steamed buns are cooked and delicious.
Tips
1.Let the noodles rise in warm water and steam the steamed buns in cold water to make them delicious.
2.The time required for the noodles to open is one and a half to two hours in summer.Half a day to a day in winter.
3.For making dough in winter, you can put the dough pot into warm water to speed it up.But not hot water.
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