Other people's buns are big and soft because the dough is good, and their own buns are bad because they put too much alkaline noodles.

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 it with proper yeast 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: Mix the mixed pork stuffing with oil and salt, soy sauce, spiced powder and chicken essence, and then add the 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 wrap it into the way you like.

Step six, put the steamed stuffed bun in a cool place for the second time.

Step 7, put the steamed bread into the pot and start steaming, which takes about 20 minutes.

Step 8: Turn off the fire after 20 minutes, cover it for another two minutes, and you can get out of the pot.

Step nine, such delicious buns appear in front of us.

Note that the steamed stuffed bun must be awakened twice, so that it tastes delicious. The method of steaming steamed buns is very simple and easy for everyone to learn.

Nutritional value of steamed bread: Steamed bread is a dough made by mixing flour and water. Steamed bread made in life contains a lot of vitamins.

Main efficacy: beneficial to digestion and absorption, main elements: calcium, magnesium, etc. Fermented buns taste better. Although it is also used as pasta, fermented steamed buns are more nutritious than pancake noodles, and yeast greatly increases the nutritional value of steamed buns. 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.