After entering autumn, it is getting colder and colder in the north. I heard that it began to snow in Northeast Inner Mongolia these days. When it's cold, I especially want to eat some hot food, such as the big steamed bread just out of the pot. It's warm in my hand and warm in my mouth, which is particularly comfortable. Duoma is a northerner, and she likes fermented pasta very much. However, there are many styles and practices of fermented pasta besides ordinary big steamed bread.

Today, Duoma has compiled six kinds of steamed home-cooked pasta, which are simple, easy to make and delicious, and they are never tired of eating. Moreover, the steamed pasta is soft and palatable, nutritious and healthy, and can also help nourish the stomach. It is suitable for all ages and the whole family, and the patterns are easy to learn. It is the best as a daily staple food. Let's take a look!

The first paragraph: pumpkin steamed bread

Raw materials: 200g of old pumpkin, 300g of flour, 3g of high-sugar tolerant yeast powder, raisin 10, and proper amount of dry flour;

Features: the color and shape are unique, the cartoon is cute, and the pumpkin puree is more nutritious.

Detailed practice:

1, peeled and sliced pumpkin, steamed in a pan, and cooled for later use;

2. Stir the cooked pumpkin into mud, and add yeast powder and flour;

3. Knead into a smooth dough, cover with plastic wrap and ferment to twice the size;

4, the fermented dough will have a honeycomb inside, soft and fluffy, but it will not collapse easily;

5. Take the fermented dough to the kneading mat, sprinkle some dry powder and knead until smooth;

6. Divide into several small doughs and knead them for later use;

7. Press the lines on the dough with a toothpick to make the round dough look like a pumpkin;

8. Inserting a raisin in the middle is more like a pumpkin;

9. Wake up for 5 minutes after shaping. If the production speed is slow, you don't need to wake up, steam directly on the pot for 20 minutes, and simmer for 2 minutes after turning off the fire. If it takes too long to wake up, the texture of pumpkin steamed bread will be shallow, but it will not look good.

The second paragraph: brown sugar meniscus bag

Raw materials: flour 250g, clear water 150g, yeast powder 3g, brown sugar 40g, flour10g;

Features: unique shape, sweet brown sugar, a brown sugar bag that the whole family loves to eat.

Detailed practice:

1, flour, clear water and yeast powder are evenly mixed and kneaded into a smooth dough, which is placed in a large bowl and covered with plastic wrap, and fermented to twice the size, and the fermented dough has a honeycomb inside;

2. Take out the fermented dough and put it on the kneading mat, sprinkle some dry flour, and exhaust and knead evenly;

3. Divide the dough into several small doughs, knead them round and flatten them;

4. Use a rolling pin to roll it into a cake that is thinner around and thicker in the middle;

5. Mix brown sugar and flour in a ratio of 4:1,take a cake crust and put brown sugar stuffing on it;

6, the convergent package is in the shape of a meniscus;

7. After being wrapped in turn, put it in a warm place and let it stand for about 10 minute, steam it in the pot for about 15 minute, and simmer it for 2 minutes after turning off the fire.

8, the brown sugar meniscus is ready, and the brown sugar stuffing inside is super delicious.

Paragraph 3: Sesame and peanut rolls

Raw materials: flour 360, clear water 200, yeast powder 4g, sesame and peanut stuffing and edible oil;

Features: soft and delicious, nutritious and delicious, sweet and salty, arbitrary, simple to do. At first glance.

Detailed practice:

1, put flour, water and yeast powder in a small basin, knead into a smooth and soft dough, cover it with plastic wrap, and ferment to twice the size;

2. Take out the fermented dough, put it on the kneading mat, put some dry flour, and exhaust and knead evenly;

3. Roll the kneaded dough into a rectangular pancake with a rolling pin, brush a layer of cooking oil on the surface, then sprinkle with peanut and sesame stuffing, and spread it evenly;

4. Roll up the bread to form a strip-shaped paper;

5. Cut the paper into small pieces with a knife, code it into a steaming tray, and start it 10- 15 minutes;

6, put it in a steamer, steam for about 20 minutes, and simmer for 2 minutes after turning off the fire;

The fourth paragraph: scallops with cakes

Raw materials: 250g flour, clear water 150g, 3g yeast powder and proper amount of edible oil;

Features: attractive shape, soft and delicious, non-sticky in the middle, can be used to clip all kinds of food.

Detailed practice:

1, flour, water and yeast powder in a small pot, stir evenly with chopsticks, knead into a smooth dough, and put it in a warm place to ferment to twice its size;

2. Put the dough on the kneading mat, sprinkle some dry flour, and exhaust and knead evenly;

3. Divide the dough into several small doughs and knead them round for later use;

4. Knead each small dough into an oval shape;

5. Roll the dough into a cake shape with a rolling pin and apply a thin layer of oil on the surface;

6. Fold the bread in half;

7. Find a ruler and press the grain on the surface of the cake;

8. Pinch the two folded ends together by hand, and naturally form the shape of a scallop;

9. After everything is done, let it stand for about 10 minute, steam in the pan for 15 minute, and turn off the fire and stew for 2 minutes.

Paragraph 5: red dates and millet steamed buns

Raw materials: millet flour 100g, wheat flour 150g, yeast powder 3g, appropriate amount of clear water, and appropriate amount of red dates;

Features: Fine coarse grains, low sugar content, healthy nutrition and simple method.

Detailed practice:

1, put all the ingredients except red dates in a large bowl;

2. Knead into a smooth and soft dough, cover with plastic wrap and ferment to twice the size;

3. The volume of fermented dough has grown a lot, and it is more fluffy and soft;

4. Chop the red dates and put them in the fermented dough;

5. Knead the red dates and dough together and knead evenly;

6. Take out a small piece of dough and round it;

7. Pinch a hole at the bottom and make it look like a steamed bun;

8. After all the steamed buns are made in turn, put them on a steaming tray and let them stand for about 5- 10 minutes;

9. Put it in a steamer, steam for 15 minutes, and then simmer for 2 minutes after steaming;

Section 6: Corn flour and red bean rolls

Raw materials: corn flour 80g, whole wheat flour 200g, yeast powder 3g, warm water 150g, and appropriate amount of cooked red beans;

Features: once fermentation, saving time. Eating coarse grains often is beneficial to the body and mind, and sugar is not recommended. The original taste is healthier.

Detailed practice:

1, put corn flour, whole wheat flour, yeast powder and clear water in a small basin and stir evenly;

2. Move it to the kneading mat and knead it into a smooth and soft dough, buckle a small pot, let the dough stand for 5- 10 minutes, and wake up;

3. Divide the awakened dough into several small doughs, and knead them separately for later use;

4, each dough is rolled into a round cake shape with a rolling pin;

5. Take a cake and put the red bean stuffing in the middle;

6, closing and rounding, making it into the shape of a red bean bag;

7. Then roll out the wrapped red bean bag with a rolling pin and make it into a cake. At this time, you can see the red beans inside, but don't break the skin;

8. Roll up the cake again and make it look like a roll. After it is done in turn, put it in a plate and put it in a warm place for fermentation for 30 minutes. If the temperature is low, the fermentation time needs to be extended.

9. After fermentation, the red bean roll will be softer. Steam it in the pan for about 18-20 minutes, then stew it for 2 minutes.

This red bean roll uses a primary fermentation method, which is different from the previous fermentation processes. It is fermented after shaping, so the fermentation time after shaping should be slightly extended, while the first five kinds of fermented pasta are all secondary fermentation methods, and the fermentation time after shaping is shorter. These two methods can be used together, as long as you can master the state of dough, you can make it as you like.

What do you think of the above six kinds of fermented pasta? Each method is not difficult, the production process is detailed, and you can learn it at a glance. If you learn them, you don't have to buy the staple food at home. It is healthier and more delicious to make it yourself. If you like it, do it!

Thank you for reading. I like to share my original recipes and food search experience. At home, you can make healthy and nutritious home-cooked delicious food with simple and common ingredients, making the kitchen more home-like. When you go out, you can find food shops in the streets and lanes, taste different local delicacies, and make ordinary life full of more fun.