For the vast majority of northeasterners, white rice porridge with small vegetables and steamed buns, fried dough is a delicious breakfast. That white, great steamed buns, chewing with a tendon. So how do you make puffy, noisy, soft steamed buns? In these words, in the family steamed buns, that is, half a lifetime with pots and pans to deal with the "housewife" may not be able to do, because they kneaded a good bun embryo immediately steamed under water. And outside of the specialty store buns, good buns embryo must be through the "second fermentation" can not. In fact, the learning process is actually the production process of what is known here as "hair buns".

The first steamed buns batter must be hair alcohol good, no good fermentation dough, say what all in vain. Dough fermentation and yeast flour fermentation, suitable natural environment, ambient temperature, water temperature to be able to make the temperature of the batter, not here in one by one, do not know can look at the past Wukong answer. After the flour fermentation is good, start and noodles or stirring noodles with wooden bar, and a process of noodles is very difficult, if you have paid will have gained, steamed buns to gluten.

Fairing the noodles is also called noodle guide, old noodles, etc., some places simply called "rice wine". It is in the previous steamed buns, leaving a small piece of batter, properly stored. When the next time you wake up, break it up and soak it in warm water, then pour it into the wheat flour. After a certain period of time and at a certain temperature, the batter will be mellowed down. This kind of dough method, not easy to destroy the nutrients in wheat flour, wheat flour phytic acid contained in the conversion, phytic acid and limit the absorption of calcium, iron, magnesium and other trace elements, very easy to be absorbed by the human body and the use of these nutrients.

Yeast is a new type of cultivation of a bacterium, attributed to the single-celled microbial strains, containing proteins, human fats, minerals, vitamins and antioxidants, especially vitamin B tablets. There is a delay in aging, prevention of tumors and cardiovascular disease, is the nutrition experts most respected approach to dough fermentation. Generally, the yeast is solidified with 25 - 30 degrees more open, wheat flour and yeast applied in the ratio of 100:1, after 4 bells will be fast fermentation. Batter kneading convex and concave do not need to rush, cover and put aside to rise for about 30 minutes. In the middle of the kneading two or three times, very tired to knead clean. During the waiting time, you can play with your cell phone or do housework without delay. The most important thing is to save energy.