The dough should be "slippery", slippery (the noodles don't touch the hands), slippery (the hands don't touch the noodles) and slippery (the pot doesn't touch the noodles). After reconciliation, cover the pot with a wet cloth, put it in a warm place for fermentation, put it indoors in summer and put it on the heater in winter, but don't put it in the sun! The fermentation time is about 65438 0 hours.
2. After fermentation, the dough smells a little sour. Take out the fermented dough, put it on the chopping board together with the fine noodles, add some flour and knead it into non-stick dough, and wake it for ten minutes.
3. You can make steamed buns at this time. After you finish, you should wake up for 20 minutes. In the meantime, prepare a steamer, boil the water in the steamer and put the steamed bread in the steamer. The steaming time is 15 minutes, and the dough is kneaded harder with less water.
Extended data:
In the 1920s, the famous chef Huang Jishan founded the "Chuxin Restaurant", which specializes in soup-filling bags. In 1930s, in order to meet the market demand, he innovated the making method of steamed stuffed bun. Instead of using half-baked dough and thin-skinned lean meat to mix pigskin jelly cakes and adding glutinous rice, cooking wine, seed oil, sweet noodle sauce, sesame oil, etc. To make stuffing, he used dead flour as the skin and sugar and monosodium glutamate as the stuffing.
Through the "three soft and three hard" dough, the gluten is tough and smooth, and it does not leak soup or clothes. The big cage was also changed into a small steamed bun, which was served together with the steamer, keeping the temperature and shape of the small steamed bun intact, with simple operation and being well received by customers.
Matters needing attention
1. Authentic steamed stuffed bun skins need a special rolling pin, and ordinary rolling pins are generally used at home, so that the outside can be pressed out like a ruffled skirt.
2. When wrapping steamed bread, you don't need to close it, just hold the edge of steamed bread with your thumb and forefinger and gently close it.
3. Be sure to spray water on the surface of steamed bread before steaming, because you need to add a lot of flour to squeeze out the flounces when rolling steamed bread. If you don't spray water, the steamed bread will be very dry.