How to do the net red pocket bun? As if the spring wind ten miles, pocket buns into the streets and alleys, six dollars a, clip full of vegetables, one can parboil full, as a northern person, very proficient in pocket bun practice, purely natural and no additives, the plant itself in the color in the production of pocket buns, the following Shaanxi Green Bird Catering to tell you the simple practice of pocket buns.

1, pocket bun flour: container to prepare the right amount of ordinary gluten flour, add 2 grams of yeast and mix well. 40 degrees of lukewarm water and noodles, while pouring sleep while stirring, stirring into flocculent began to get down to kneading. That is, snowflake flakes kneaded into the surface, of course, this is a white pocket bun, there are colors and pasta water is not the same, there are carrots squeezed juice and noodles, but also spinach juice and noodles, food color is different, the color of the pocket buns are different, mostly yellow, green-based.

2. Kneading: After kneading the dough, cover it with plastic wrap and let it rise. The dough should be twice as big as the original one, and it should have a dense honeycomb shape when you open it. Transfer the dough to a floured surface and knead with a small amount of dry flour, making sure to knead the dough for a while to get a better texture of the buns.

3, pocket bun shaping: roll the dough into a 1cm thick sheet, sprinkle flour, and press the shape of the pocket size with a mold, a pocket bun needs two pieces of dough to make, the extra dough can be kneaded and then make the embellishment of the sheet, such as the number 2019, or the Chinese characters of the bluebird, as well as the small flowers and grasses, so that out of the pocket buns more ornamental value.

The following is the focus, with the mold pressed out of the sheet of dough, the side facing up brushed with cooked oil flakes, around the circle without brushing, the two crusts lightly placed together, the edge of the pocket with chopsticks to press out the pattern, on the top of the not capped.

4. Steam the pocket buns: lay the wet gauze or paper in the cage drawer, put the rolled out pocket buns on it, and cover it with 2 times of molasses for about 20 minutes. Molasses good to turn on high heat, after the steam to medium heat steaming for 15 minutes, steamed do not open the lid, continue to smother for 5 minutes. 5 minutes after you can open the lid to take out to eat, with their favorite side dishes.

5, pocket buns side dishes: most of the main pill, lettuce as a supplement, a little like the practice of the iron plate snacks, so the pocket buns are interested in professional snacks or come to a professional snacks institutions, Green Bird Catering to learn superb pocket buns technology.