The following is the method of steaming steamed bread.
We often see a kind of breakfast called steamed stuffed bun in breakfast shops.
Preparation materials: white flour 1 kg, pork stuffing, 5 g baking powder, soy sauce, salt, oil, minced onion and ginger, chicken essence, spiced powder and vegetable cutting.
The first step is to melt the yeast in a proper amount of warm water, put it into white flour and knead the dough, then cover it and put it in a warm place to start fermentation.
Step 2, put the mixed pork stuffing into the oil and salt. Mix soy sauce, allspice powder and chicken essence evenly, and then add them. Chopped vegetables.
Step 3, knead the fermented noodles evenly and exhaust.
The fourth step is to divide the flour into flour of the same size and roll it as round as possible.
Step five, put the meat stuffing into the steamed stuffed bun and prepare to wrap it into your favorite style.
Step six, put the steamed stuffed bun in a cool place for the second time. Step 7, put the steamed buns into the pot and start steaming, which takes about 20 minutes.
Step eight, turn off the fire after 20 minutes, cover it for another two minutes, and you can cook.
Step nine, such delicious buns appear in front of us.
Note that steamed buns must have a second awakening. The steamed buns taste good in this way, and the method of steaming buns is very simple, easy to learn from everyone and quick to make.
The value of steamed bread, steamed bread is flour mixed with water and fermented into dough. No matter what kind of house, it contains a lot of vitamins.
Main efficacy, conducive to digestion and absorption.
The main components are elements such as calcium and magnesium. Fermented steamed stuffed bun tastes better, although it is also used as pasta, and it is more nutritious than food such as pancake noodles. Yeast greatly increases the nutritional value of steamed stuffed bun. Yeast is a kind of nutrient-rich single-celled microorganism. Besides protein, it also contains minerals and enzymes.
Yeast contains anti-aging and anti-tumor effects, and fermented yeast is also a strong antioxidant, which can protect the liver. After fermentation, plant acids in flour can be decomposed, and the absorption and utilization of calcium by human body can be improved.