I. Iron Tower Steamed Bread
Production process: We flatten the dough slightly, press out rice-like lines with a cutting board, and then cut according to the lines. Be careful not to cut in the middle. After cutting, push it to the middle, and then hold the small petals in the middle with chopsticks. After clamping, two fingers pinch and push along the indentation, showing the feeling of small lattice depression.
Second, rotating steamed bread
Production process: First, we rub the dough to a length of 25 cm, press the texture evenly with the back of a knife, then use chopsticks to clamp it from both sides to the middle, press it into a beaded shape, then roll it up from one end and press it to several steps at the end, then poke it into a honeycomb shape in each unit with chopsticks and push it in along the indentation with a scraper.
Third, colored Xiangyun steamed bread
Production process: prepare two kinds of dough pieces of different colors, stack them together, roll them up, cut them into pieces, take two small dough pieces, pick them up from the middle with chopsticks, knead them into butterfly shapes, then knead the diagonal corners inward with chopsticks, and knead the outermost two corners into long corners, and a beautiful colorful steamed bread will be made.
Four, the butterfly flying steamed bread
Production process: prepare two colors of dough and knead it into strips, flatten the yellow strips and roll them into rectangular dough pieces. After rolling, you can apply a little water on the surface to increase the viscosity. Then wrap the white strip inside, pinch it tightly at the seam, and rub it evenly. Then use a chopping board to divide them into noodles of the same size. First, arrange them well and make them as round as possible.
After rolling, we cut it twice, divide it into four equal parts, and then cut each part from the center line. Here, be careful not to cut the tip. After cutting, put them together, then open the midline to stand up, clamp them from behind with chopsticks and fix them. Beautiful patterned steamed bread is ready.
Five, spring steamed bread
Production process: first, we take a noodle, flatten it, roll it into an oval strip, and sprinkle more dry flour on the surface, so that the lines will be clearer. We press the chopsticks vertically every half centimeter, and then turn them over. The surface can be brushed with oil and sprinkled with salt according to your own taste.
Then roll it up along the grain and put some water on the end. After rolling, push both ends to the middle, and then use chopsticks to clamp them from both ends to the middle. After being caught in the middle, slowly pull out the chopsticks, and one will be fine.
Six, twist steamed bread
Making process: First, we rub the dough to a length of about 20 cm, cut three knives on each side, pinch the two ends after cutting, then rotate and fold it twice, and pinch the two ends at the bottom. It's as simple as that, and it's done in one.
Seven, bow steamed bread
Making process: first, we knead the dough into a length of about 50 cm, then flatten it, lift it from one end, start from the other end, fold it in half from left to right, then flatten it, clamp it in the middle from left to right with chopsticks, and then clamp it in the middle.
Eight, Yuanbao steamed bread
Making process: We rub the dough to about 25 cm long, tie a knot first, then pinch the two ends together and then pinch the two sides. After flattening, one side goes up and the other side goes down, and then pinch.
Nine, steamed dumplings steamed bread
Production process: take a dough, knead it round and flatten it, roll it into a round skin, brush a layer of oil on the surface, sprinkle salt according to your taste and brush a proper amount of pepper. Roll it up from one end, roll it up in the middle, and roll it up from the other end. The two ends are aligned. Put a small piece of ham sausage in the middle and pinch it. The middle skin faces outwards and the two sides are pinched.
Ten, mangosteen steamed bread
Production process: knead the dough for a long time to about 50 cm long, and roll it into a spring shape from one end. After winding, press it vertically from the middle with chopsticks, and then gently pinch both ends.