There are two ways to make hair.

1. Use flour fertilizer to make noodles (usually called big alkali made noodles)

Soak the flour fertilizer in water first, then pour the flour into it and mix it evenly. Wake up for 8 hours until the flour is 1 times the original, and then it has no sour taste to the alkali face and a little alkaline taste.

Wake up for half an hour, and then put some vinegar in the pot to avoid the steamed buns. Be sure to put the buns in with cold water before turning on the electricity.

2. Hair with filial piety (usually quick hair)

A ingredients: 500g of flour, 3g of dry yeast and 5g of baking powder, soybean oil 1 2,

Warm water (250 grams-300 grams) according to the water consumption of flour, sugar 20 grams.

Practice: 1. Pour the flour on the chopping board, add dry yeast, baking powder and sugar, and mix.

Evenly close. rake the pit.

2. Add warm water into the pit, add soybean oil, and mix and knead into dough.

Wake up a little. About 1 hour.

3. When you wake up, make the buns you want to make, slow your head and roll flowers.

4. Put the green body into the drawer, put cold water into the pot, and plug in the electricity.

Steaming 13 minutes is enough. (If steaming steamed bread is about 30 minutes-40 minutes, if steaming flower rolls 17 minutes)

steam mantou

I grew up in the north, and we take steamed bread as our staple food. In our hometown, we call steamed bread steamed buns or steamed buns or examination papers.

The following are the techniques I learned from my elders, hoping to inspire and help you.

1, wash hands and wash basin.

2. Put two or three small bowls of water into the washbasin, which can be increased or decreased as needed.

3. Put a proper amount of yeast powder into the washbasin and mix well by hand.

4. Dig a large ladle of white flour with a ladle, or add a little corn flour, pour it into the basin, and stir it into a spike shape with the other hand.

5. Hold the edge of the basin with your hand, and rub the edge of the basin with the back of your hand with one hand until there is no sticky surface on the edge of the basin.

6. Rub your hands until there is no adhesive surface on your hands.

7. Squeeze the dough with the force of pressing the wrist with both hands, and turn it upside down repeatedly until the dough is soft and smooth.

8. Cover the basin to prevent the surface from drying.

9. Leave it in a sunny or warm place for three or four hours, and you can do other housework in the future. (The above is the dough mixing process, pay attention to the three lights: basin light, hand light and surface light, 15 minutes can be done. )

10, tidy up the panel, level off, clean and dry, and put it on the face, which is the bottom of the case.

1 1, put the prepared noodles on the panel together with the basin, pour the noodles on the case, grab a small amount of dry noodles by hand and rub the bottom of the basin until it is clean, and put the rubbed noodles together with the big ones.

12. Knead the dough into strips, put the dough on the right head with your left hand, subject to the width of the four fingers of your hand, move your left hand to the left, chop off a piece, and move it to the left in turn, so as not to hurt your hand.

13, the pieces of dough are packed, and now they look like steamed bread. Pay attention to cover them with cloth and leave them for two or three minutes.

14. While waking the steamed bread, you can do the finishing of the pot. For example, put an appropriate amount of cold water in the pot, throw in the reed or slip the cloth, and put the slip on the reed evenly.

15. Put the steamed bread on the sorted reed and cover the lid.

16, fire, according to the size of the steamed bread, master the time for 25 minutes or 30 minutes.

17, turn off the fire, wait a little while, and you can boil the pot.