Teach you at home easy to steam roll steamed buns, the original practice is so simple, see once can learn. Rolls and steamed buns, are northern people three meals a day one of the staple food, rolls because slightly salty, so even if there is no dish, you can eat it all in one big mouthful, do rolls than do steamed buns is undoubtedly the most complex place is the concave modeling, good-looking and delicious rolls fluffy pronounced soft, layered, on the contrary, do not do well on the dead surface of the lumps, or simply can not see is the rolls, which is also a lot of people don't want to try to do the rolls! This is the reason why many people do not want to try to make rolls. Today we will share with you how to steam at home the northern people often eat rolls steamed buns, do not collapse, do not shrink, and fragrant and fluffy, the practice is super simple, the article shows 4 techniques, 2 flavors of the rolls, so that you will take a look at it.

Preparation ingredients:

Ordinary flour, warm water, yeast, water, white sesame seeds, salt, baking soda, pepper, salt, chili pepper

Specific method:

1. and the basin of the flour, the bowl of warm water to add yeast to the bowl of chopsticks stirring to dissolve, a catty of flour, about 3-5 g of yeast, yeast water dissolved into the basin, and then repeatedly Add a small amount of water and flour, stir until there is no dry flour inside, knead them into a smooth dough, dough kneaded, cover and let it ferment to double the original size.

2. Next do a sesame salt, pour white sesame seeds in the pan, then pour in the salt, here with a small fire stir fry, the white sesame seeds slowly sautéed fragrant, fried to slightly yellow off the fire, and so on the white sesame seeds to cool down after the sesame seeds crushed and standby.

3. This time the dough fermentation is good, after fermentation is this way, now the weather two hours can be.

4. Inside the bowl, add about 3-5g of baking soda, and the dough evenly kneaded together, the large board sprinkled with some dry flour, I do more today, the dough into three equal parts, and then organize a little bit of kneading smooth, with a rolling pin rolled out to a uniform thickness and width of the same some, and then on the top of the brush layer of oil, and then evenly sprinkled with sesame seed salt crushed just now, and then this way to the surface rolled up.

5. Cut into small dosages of the same width.

6. Now show the first method of rolls, take a chopstick and press hard in the center of the small dough.

7. Then turn back from both sides like this, and the roll will be shaped.

8. Now show the second method, take a chopstick and press vertically from the center of the small dough, then turn the small dough horizontally to the center and press again.

9. Pinch the dough from the center with your hand.

10. Hold one end of the dough with each hand and turn it down.

11. This is a pepper flavor pepper.

12. Here is another chili roll, evenly sprinkle pepper powder and salt on the top of the noodle sheet, and then sprinkle some fine chili noodles to coat evenly.

13. Continue to roll up, and then cut diagonally into equal sized dosas.

14. This is the third method, so that the side stand up, with chopsticks across the pressure.

15. With both hands, turn down from the side, and the roll will be formed.

16. Now show the fourth method, put the two dosages on top of each other, and still use the chopsticks to press hard like this.

17. Both hands from the two ends down again a flip, the roll is done.

18. steamed steamed buns, to brush a layer of oil on the grate, after the rolls are done, in the grate molasses half an hour or so and then on the pot to steam, how to see the buns rolls secondary molasses is not good? If you press your hand on it and it springs back immediately, it means that the second molasses is good.

19. direct cold water on the pot steaming rolls, I do more today, the total **** steamed five grate rolls steamed buns, open high heat steaming, pot of water on the steam steam steam twenty minutes, twenty minutes, first slightly lift the cage cover to put down the gas, and so on five minutes and then out of the pot, which is also a key step in the collapse of the buns rolls, shrink back.

20. We steamed today's pepper steamed buns, a kind of salt and pepper, a kind of pepper rolls, steamed out especially fluffy, like friends may wish to try at home.