Ten kinds of fancy steamed buns practice is as follows in the code sedan chair:

A, milk small steamed bread

Ingredients: flour 500, 60g of sugar, 4g of yeast, 250ml of milk.

1, the milk is slightly heated to the temperature of the hand, and then added yeast Stir well and leave it for 5-10 minutes to release the activity.

2, add sugar to the flour, and then slowly add the milk a little bit of it, while adding and stirring, stirring well, all added to start kneading, kneading until there is no particles of uniformity until (if the dough is hard, then add some milk or warm water in moderation).

3, the dough and good, cover the lid, fermentation until 2 times the size can be (about 1-2 hours).

4, take out the fermented dough, knead for ten minutes, the dough in the gas out, so that the buns will be more fluffy.

5 divide the kneaded dough into 2 equal parts, take one of the pieces and roll it into a thin sheet, roll it up from one side to the other, and then cut it into small pieces.

6, put cool water in the pot, put the buns on the drawer, cover and wake up for 15 minutes, then high heat, open the pot after 16 minutes, turn off the heat and then simmer for 5 minutes, fragrant milk buns out of the pot.

Two, sweet and savory, eat a good color walnut brown sugar buns

Instruments: flour 250g, brown sugar 65g, 120g of warm water, yeast 2, 5g, walnuts 3.

1, put brown sugar in a bowl, add warm water, stir until completely dissolved (never warm water).

2, put in the flour and yeast, knead with your hands to form a smooth dough, spread plastic wrap, and place in a warm place to ferment for 30 minutes, until double in size.

3: Knead the dough, roll it out into a long strip, and cut it into small pieces (dab some flour on the knife when you cut it to make the cuts smoother and more even).

4, then use a knife to cut a knife in the middle of a small section of dough, and put it into a steamer basket to rise for half an hour (until it is twice as big as the size of the dough, please pay attention to the time, the time is too long, it will affect the results).

5, hair buns of the gap with a food processor will be broken walnuts, add brown sugar, will be mixed walnut brown sugar powder on the cut of the bun.

6, steam for 10 minutes and turn off the heat, simmer for 3 minutes and then open, complete.

Three, soft and fluffy, sweet and lovely pumpkin pattern steamed buns

Instruments: 300g flour, cooked pumpkin puree 160g, yeast 3g, granulated sugar 15g, cooking oil oil a small amount.

Making:

1, pumpkin puree cooled to hand temperature, mixed with sugar, add flour and yeast.

2, knead into a soft and smooth dough, non-stick cell phone cases, covered with plastic wrap fermentation to 1,5 ~ 2 times the size of the honeycomb, finger poke down does not retract (about 2h or so, the length of time will vary depending on the temperature).

3. Knead the dough well to release the air and cut the surface almost free of air holes, then divide the dough into two parts, take one part and roll it out into a round sheet, brush it with a layer of cooking oil, and then gently roll it up from one end.

4. Cut triangles with a knife, and place the triangles in a mountain shape with the cut sides facing up. Use chopsticks to press in the center, then pull out the chopsticks to shape it.

7, the modeling of the pumpkin buns to the cold water steamer for 10 minutes, and then medium-high heat steaming about 12 minutes, turn off the heat 3 minutes before lifting the lid can be.

Four, crisp and tender, soft and delicious gold and silver steamed bread

Materials: 500 grams of flour, vegetable oil, sugar, condensed milk, honey, each appropriate amount.

Practice:

1, add sugar and condensed milk to the flour and mix well, and form a dough, cover tightly with a damp cloth and molasses for 30 minutes.

2, fermented dough, take out the exhaust, roll into a uniform long sail cavity strips, with a knife cut into small squares of equal size.

3, Steam the raw buns in a steamer over high heat for 10 to 12 minutes. Remove half of the steamed buns on the surface of the cut "a knife", into the frying pan until golden brown and drain the oil. Serve the steamed buns with the fried golden buns on a platter with a dipping sauce made with condensed milk and honey.

Five, layers of fluffy, tasty not greasy onion oil rolls

Inputs: 500g flour, yeast 5g, 300g water, onion/pepper/cooking oil/salt, as appropriate.

Methods:

1. Pour the flour into a container, dig a pit in the center, and add yeast, salt, and water. Stir the yeast powder with warm water to rest.

2, and the dough until soft and smooth dough until, covered with plastic wrap fermentation to 1,5 ~ 2 times the size, about 30 minutes.

3, take the appropriate amount of fermented dough rolled into a pancake-like, oil, salt, green onion mixed well on the dough, if there is thirteen spices or something, you can also add some.

4, the left and right sides of the first part of the fold and then a layer of the appropriate amount of green onion oil and pepper (cutting board should be sprinkled with some flour, otherwise it can not be lifted) and then folded once to make it a long strip.

5, with a knife evenly cut into a number of parts, with chopsticks in the center of a rut, pay attention to the force should be appropriate, can not be pressed off, but also not too shallow, otherwise steamed out of the future will only be left after the rolls, no flowers. Turn both ends of the dough face down and pinch the bottom again. It can be fermented for another 15 minutes or so on the pan.

6, put a layer of oil on the bottom of the rolls, put them on the steamer drawer when the pot is boiling, cover them with a lid, and they will be ready in about 10-15 minutes.

Six, sweet taste, nutritious two-color steamed buns

Ingredients: 300 grams of plain flour, 2 grams of yeast, 140 grams of water, 1 gram of salt, 3 grams of sugar, 100 grams of pumpkin.

Practice:

1, except pumpkin, all other ingredients are mixed together, mix well and divided into two parts, take 1 of them, cover with plastic wrap to avoid blowing dry.

2. Cook and puree the pumpkin, and mix well with the other portion of dough.

3: Roll both pieces of dough into rectangles, note that the thickness of the two pieces needs to be about the same. Stack the two thin pieces of dough on top of each other, preferably overlapping completely, and then roll them up, taking care to roll them up tightly.

4, the long strip of dough cut into a number of sections of uniform size, into the steamer, first covered with a lid to ferment for a while, about 40 minutes or so can be.

5, and finally into the steamer inside the steamer for about half an hour, pay attention to steam after not immediately open the lid, smothered for 5 minutes.

Seven, white and warm knife cut buns

Instruments: 500 grams of self-raising flour.

Practice:

1, the self-rising flour and water and make a dough, kneaded into a smooth dough covered with plastic wrap in a warm place to ferment.

2. When the dough has doubled in size, place it on a floured surface and knead well, then shape the dough into a smooth cylinder. Then cut the dough with a knife into a number of small, even sections.

3. Place the buns in a steamer basket for 15 minutes, then steam them over a fire.

Tips: When adding water to the noodles, add it slowly so that it can be evenly distributed. The steaming time should not be too long, otherwise the buns will be brown.

Eight, thick and soft milky nest

Ingredients: cornmeal 150g, plain flour 100g, sugar 30g, milk 80g.

Practice:

1, put the cornmeal into a container, with boiling water and stir evenly into flocculent dough. Pour in the flour, sugar and milk, and knead into a smooth and soft dough.

2. After waking up, roll out the dough into a long strip, pull it into small even doses, put it in your left hand, dip the index finger of your right hand into the water, and press it into the small dough and turn it while pressing it into the shape of a dumpling.

3, all organized into the appearance of the nest, on the steamer water boil steam 10-15 minutes.

Nine, creamy purple potatoes rose steamed bread

Ingredients: 200g of flour, 120g of mashed purple potatoes, 2g of yeast, 90g of lukewarm water.

1, purple potatoes, wash, cook and then mash into puree.

2. Melt the yeast with warm water, then pour it into the flour and stir it into flakes. Pour in the mashed purple potatoes and knead into a smooth dough, cover with plastic wrap and place in a warm place for fermentation.

3. When the dough has doubled in size, press a hole in the center without shrinking, take out the dough and knead it by hand to exhaust the air, then divide the kneaded dough into 5 equal parts. Divide each piece of dough into 5 equal pieces, roll out to the thickness of a gyoza skin, and stack them on top of each other, press a mark in the center with chopsticks, and roll them up starting from the last one.

4. Using a knife, cut down the center and adjust each flower pattern so that the flowers stand and the petals turn outward as much as possible.

5, good steamed bun embryo, rest for about 20 minutes, fermented buns cold water on the pot, high heat steaming for about 25 minutes, turn off the fire, simmer for 5 minutes can be.

ten, triangle brown sugar package

Instruments: 500 grams of flour, 3 grams of yeast, 80 grams of brown sugar, black sesame seeds.

1, melt the yeast with warm water and stir well.

2. Pour the yeast slowly into the flour, knead the dough into a smooth surface with a medium-hard texture, cover with plastic wrap and let it ferment for about 1h (until it doubles in size).

3. Add brown sugar, sautéed black sesame seeds, and 1 small handful of dry flour and mix well.

4, fermented dough, hand kneaded exhaust, kneaded into a cylindrical long, cut into a number of small sections, rolled into a small round skin.

5. Put the appropriate amount of sugar filling into each piece of dough in turn, make a triangle shape, and then pinch it in the center.

6, cold water on the pot, put the buns on the steamer, cover the pot and wake up for 10 minutes. Then steam over high heat for 15 minutes and turn off the heat, then simmer for 5 minutes before serving.