Steamed bread is a kind of food made by mixing flour with water and sugar, fermenting and steaming. The finished product is hemispherical or long. In Jiangnan area, steamed buns with meat, vegetables and bean paste are generally called steamed buns, while ordinary steamed buns are called white steamed buns. Delicious, soft and nutritious, it is one of the essential staple foods on the table. Northerners and southerners divide steamed bread and steamed buns. There are two kinds of steamed bread: stuffed and unfilled. Steamed bread is generally semi-circular and flat in shape, and a red seal will be printed on the top of each festival; There are two kinds of steamed bread in Jiangnan area: bean paste stuffing and oil bag. Steamed buns are generally meat stuffing, bean paste, rape, Chinese cabbage vermicelli, shredded radish, pumpkin, leek eggs and so on. Raw materials for steamed bread: flour, baking powder, (sugar), water, alkali, (green and red silk). Because it is fermented, it is easy to jam, and people with bad stomach should eat less.

material

Flour, water

working methods

1. 1. Add flour and water to fermented noodles (old noodles) to make dough, and put it in a pot or fermentation box for fermentation (the fermentation time depends on the indoor temperature and the number of old noodles).

2.2. Take out the fermented dough, add alkali and white sugar (white sugar can be added according to your favorite taste, and there is basically no sugar in the north, only in the south), knead thoroughly and evenly, then knead it into long strips, pull the agent, put it on the steamer with the agent mouth facing up, sprinkle with green and red silk, steam for 20 minutes on high fire, and take it out.