prepare
Pour hot water into the flour and stir the flour with a spoon, and the flour will be stirred into bumps.
wait for
Don't knead the noodles yet, because the noodles are very hot now. After five minutes, the noodles will not be hot. Knead the noodles into dough.
supplement
Method of scalding steamed buns
Ingredients: flour, sweet potato powder, Chinese cabbage, leek and shrimp skin. ...
Accessories: onion and ginger
Mix the two kinds of flour together, cook them directly with boiling water and knead them into a ball.
Divide into small pieces and roll them into skins.
Chop the Chinese cabbage. (Chinese cabbage stuffing practice)
Add chopped green onion into shrimp skin and stir well.
Add ginger into Chinese cabbage and stir well.
So mix and stir the materials evenly, add salt, oil, chicken essence, pepper and sesame oil. Put the shrimp skin directly into the chopped leek, season with a little salt, chicken essence and sesame oil, and then stir well. (leek stuffing practice)
Leek buns.
Steam in a steamer for 20 minutes and enjoy.
Question 2: How to make instant noodle buns is to mix noodles with boiling water (about 70℃ to 100℃), stir while adding water, cool slightly and knead into dough. Its principle is to scald gluten and part of starch with boiling water to reduce the hardness of dough, so the higher the water temperature, the more boiling water and the softer the product. But eating like this will be less energetic, and it will have the disadvantages of sticking teeth, hands and work boards. So the control of water temperature and water quantity is the key.
Question 3: When making steamed buns with instant noodles, how to make steamed buns with instant noodles and the process of kneading dough?
prepare
Pour hot water into the flour and stir the flour with a spoon, and the flour will be stirred into bumps.
wait for
Don't knead the noodles yet, because the noodles are very hot now. After five minutes, the noodles will not be hot. Knead the noodles into dough.
supplement
Method of scalding steamed buns
Ingredients: flour, sweet potato powder, Chinese cabbage, leek and shrimp skin. ...
Accessories: onion and ginger
Mix the two kinds of flour together, cook them directly with boiling water and knead them into a ball.
Divide into small pieces and roll them into skins.
Chop the Chinese cabbage. (Chinese cabbage stuffing practice)
Add chopped green onion into shrimp skin and stir well.
Add ginger into Chinese cabbage and stir well.
So mix and stir the materials evenly, add salt, oil, chicken essence, pepper and sesame oil.
Put the shrimp skin directly into the chopped leek, season with a little salt, chicken essence and sesame oil, and then stir well. (leek stuffing practice)
Leek buns.
Steam in a steamer for 20 minutes and enjoy.
Question 4: How long does it take to steam steamed buns with instant noodles? If the classification is wrong, how can food and diet be classified as stars?
But the steaming time is about 20 minutes.
Question 5: The method of scalding steamed bread with noodles: 250g flour and 0/25g starch. 500g stuffing. Knead the dough evenly with boiling water and cover it with a damp cloth 10 minute. Starch is used to make fine noodles, and the mixed dough is divided into uniform small doses. Roll into buns. Wrap the stuffing and steam 15-20 minutes. You can add more water to the stuffing of noodle soup buns. Generally, one catty of meat is six or two ounces of water. I hope I can help you.
Question 6: How long does it take to steam instant noodles in jiaozi? Instant noodles are made of boiled water (about 70℃ to 100℃), stirred while adding water, cooled slightly, kneaded into dough, and then made into various foods with scalded dough.
Its principle is to scald gluten and part of starch with boiling water to reduce the hardness of dough, so the higher the water temperature, the more boiling water and the softer the product. But eating like this will be less energetic, and it will have the disadvantages of sticking teeth, hands and work boards. So the control of water temperature and water quantity is the key.
Not all products are scalded with boiling water, but some cold water is added appropriately according to the nature and hardness of the required products to maintain toughness.
Medium gluten flour is selected for hot noodle dough, because the flour above medium gluten contains more protein in quality and quantity, which can produce enough gluten as a pillar to make the pasta soft and tough and not sticky. If low-gluten flour is used, the product will be sticky because of insufficient gluten.
Generally, the process of instant noodles becoming food is mostly fried and branded. Finally, fried paste, all kinds of northern cakes such as scallion cake, pie, leek box cake, sesame cake and so on. On the table, there are steamed dumplings (such as steamed dumplings).
Sugar flour food
Recently, I often eat some authentic home-cooked dishes, such as steamed dumplings with instant noodles. Many people like to eat steamed dumplings with instant noodles, which are nutritious, delicious and simple to make. It's simple for people who can cook. Although the menu of this dish is relatively simple, people often ask how to make steamed dumplings with instant noodles, how to make steamed dumplings with instant noodles, and how to prepare main ingredients, ingredients and tea with oil and salt sauce. Want to make this steamed dumpling with instant noodles, just look at the following methods. The chef will teach you how to cook. Steamed dumplings with instant noodles made according to the following recipes can be taken out after meals, which is also a good choice for office workers to bring meals at noon.
Recently, I often eat some authentic home-cooked dishes, such as steamed dumplings with instant noodles. Many people like to eat steamed dumplings with instant noodles, which are nutritious, delicious and simple to make. It's simple for people who can cook. Although the menu of this dish is relatively simple, people often ask how to make steamed dumplings with instant noodles, how to make steamed dumplings with instant noodles, and how to prepare main ingredients, ingredients and tea with oil and salt sauce. Want to make this steamed dumpling with instant noodles, just look at the following methods. The chef will teach you how to cook. Steamed dumplings with instant noodles made according to the following recipes can be taken out after meals, which is also a good choice for office workers to bring meals at noon.
The practice of cooking noodles
Raw materials:
Flour, warm water
Exercise:
1, one method is to directly pour boiling water and stir, but you can't burn the flour. Leave three-tenths of the flour and knead it together when you knead it. Then spread out the noodles to cool and knead them into a ball.
2. The second method is to directly scald seven tenths of flour, and then mix three tenths of flour into cold water dough, that is, mix jiaozi dough. Finally, the two kinds of dough are mixed together and kneaded into dough. Don't push too hard.
3, the water temperature is equal to the normal body temperature you feel with your hands, and the strength of the dough should be slightly harder, and the noodles made will be more suitable for the appetite of the elderly.
4. If you want noodles with strong flavor, mix them directly with cold water into flour and stir them into balls. The strength is even better. After the dough is cooked, put it in the lid for 3-5 minutes, and then knead it for 4-7 minutes. You can make delicious noodles.
Fried cake with hot noodles
Ingredients: brown sugar, flour, lard and brown sugar.
Steps: beat the red bran into paste with a wooden stick, add flour and melted lard and knead it into uniform stuffing; Slowly add flour into boiling water, fully stir until it matures into hot water dough, take it out of the pot and cool it, add appropriate amount of flour and knead it evenly, and tear it into 50g each; Press the medicine into dough, wrap it with brown sugar stuffing, roll it into strips with a length of 8 cm and a width of 5 cm, press it into the shape of ox tongue, and fry it in oil pan until golden brown. Flavor: Instant noodle oil cake is crispy outside and tender inside, sweet and refreshing, cheap and good, and it is a good snack. Snacks should be eaten while they are hot, because the sugar filling is flowing, which is also called "live sugar cake". Remarks: Traditional snacks, mostly used as breakfast, have great influence in western Sichuan.
Noodles Laozi
Ingredients: flour
Accessories: beef stuffing, chopped leek, eggs and Jiang Mo.
Seasoning: salt, cooking wine, chicken essence, yellow sauce, pepper powder, fried sesame seeds and sesame oil.
Cooking method:
1. Put the beef stuffing into a container, add salt, yellow sauce, pepper powder, chicken essence, sesame seeds, eggs, cooking wine, sesame oil and Jiang Mo, stir continuously in one direction, and add chopped leeks to make stuffing for later use;
2. Put the flour into the pot, blanch the noodles with boiling water, let them cool, rub them into strips, roll them into large round pieces, put each round piece in your hand, put the stuffing, lift the skin on one side, close the stuffing on the middle two sides, and cut them down along the edge of the semicircle with a small bowl to make the edge sub-circular .................................................................... >
Question 7: Steam the noodles with cold water or hot water, and mix the noodles with warm water, not too soft. When the dough is ready, start to wrap the steamed bread. The wrapped steamed bread should be awakened 15 minutes before steaming. The first pot should be steamed in cold water. Remember to soak the cage cloth thoroughly in advance. When filling the pot, the drawer cloth should also be wet. Steam regularly for 7 minutes after boiling. Add a bowl of cold water to the pot and you can put it in. You can steam it directly for 8 minutes this time. I often steam steamed bread at home. This is my experience. If you think what I said makes sense, you can try. . .
Question 8: What's wrong with the bottom of steamed stuffed bun and hot noodle soup? Try the following methods.
Steam steamed buns in cold water for about 30 minutes, and turn off the heat when it's time.
Note that the steamed buns can't be opened immediately, because the temperature in the pot is high and the air pressure outside is high. The high air pressure outside will crush the steamed buns, causing the bottom of the pot to be hard, or there is a starting point of collapse. So wait for the steamed buns to steam for five to ten minutes, and then slowly cool them before opening the lid to make them soft and big.
I hope this experience is useful to you.
Question 9: Why did steamed steamed bread become instant noodle steamed bread? This happened to me after I left China. The reason is that the quality of flour is different, the stoves used are different from those in China, and the firepower is different. Through research, the main problems are as follows:
The quality of flour is wrong, and the gluten content is too low or too high.
The steamer doesn't have enough firepower to steam thoroughly.
My face is overdone.
Solution:
First, try different flours and see the effect. If all else fails, use medium gluten flour and high gluten flour.
Don't change the brand and proportion easily after finding the right flour.
Second, it must be steamed with maximum fire, and the water can only be put into the cage when it is boiled. Be sure to steam it thoroughly, the steamer can't run away.
Third, don't overcook the dough. In case it is overcooked, you can add some baking soda and knead it until the dough has no odor.
Can you solve your confusion? I haven't encountered this situation again for ten years.
Question 10: What is suitable for cooking instant noodles? Instant noodles are boiled in boiling water (about 65℃ to 100℃), stirred while adding water, cooled slightly, kneaded into dough, and then made into various foods. The principle is that gluten is softened by boiling water, and some starch is boiled and puffed, which reduces the hardness of dough. Therefore, the higher the water temperature, the more boiling water, the softer the product, and the disadvantages of sticking teeth, hands and working boards.
Generally, the process of instant noodles becoming food is mostly fried and branded. Finally, fried paste, all kinds of northern cakes such as scallion cake, pie, leek box cake, sesame cake and so on. Serve at the meeting and steam (such as steamed dumplings).
I hope it is useful to you, and I hope to adopt it ~