Steamed bread, pork buns and carrot buns.

Replace the manual dough press with the newly bought electric dough press, and the cut surface is very easy to use.

Then, can the dough press replace the manual kneading to make steamed bread and steamed buns?

With this question, Ren Dajie's team conducted research.

First of all, the grandson was curious and kept asking questions.

Why can you make long noodles by pouring noodles into the dough press?

I explained while pressing my face,

Explain that I had a brainwave,

Because the dough press can turn loose sand wadding into long noodles after repeated extrusion,

Description: When pressing, the dough press first folds the dough without gluten through us.

After going back and forth for 5 or 6 times, the gluten slowly came out.

It becomes a beautiful dough with good hardness.

However, noodles are not fermented dough, so can the dough that needs to be fermented be kneaded with a dough press?

Anyway, let's practice:

What I'm going to do today is the steamed bread we made here.

It's hard, compact and delicious.

However, this kind of steamed bread needs constant kneading.

Instead of adding less water at the beginning, the dough is hard.

Instead, put the soft wet dough,

By continuously adding dry flour and kneading,

Knead the dough slowly,

The more dry flour is added, the longer it takes to knead the dough.

The smoother, tighter and more delicious the steamed bread is.

Raw materials:

500 grams flour

Vegetable juice is about 300 grams.

5-6 grams of yeast

2 grams of sugar,

The specific practices are detailed as follows:

1. Put the washed spinach into a cooking machine for juicing.

2. Add salt and cooked oil to the spinach juice and stir well.

3. Mix the dry ingredients together, add the vegetable juice and stir with chopsticks to make dough.

4. Then cover the dough with a cloth and a pot cover and spread it out.

After the dough is made, we jump on the dry flour.

Press the dough in stages with a dough press. At first, the dough is very wet.

Continue to sprinkle dry flour on it.

After repeated many times, the dough has compactness.

You can press it into a dough,

6. I added about 400g of dry flour.

In this way, the extruded dough sheet is already hard, smooth and soft.

7. Divide the dough into several pieces and press them into neat dough pieces.

Then, roll up the dough,

Divide into steamed buns,

8. You can also roll up the dough and make it into oval steamed bread by hand.

You can do whatever you want.

9. Wrap the stuffed bun with pressed dough.

10, add salt to the meat stuffing and mix well.

1 1, add soy sauce, steamed fish and soy sauce, and stir well.

12, add water twice, stir evenly, and marinate for about 20-30 minutes.

13, cut the pressed dough into cubes,

Add meat stuffing and wrap into square buns.

14, wrap carrot meat into triangular buns.

15, put steamed bread and steamed stuffed bun in the steamer,

Put it on a pot with water and turn on a small fire.

Let the steamed bun and steamed bread rise again with the increase of water temperature.

16, remember to unload the steamed bun and steamed bread when the water in the pot is about to boil.

Put it aside, if you look at the hair,

You can steam it in a pot,

If you have bad hair,

Keep having fun for a while.

17. After making steamed bread and steamed buns for the second time,

You can steam it in a pot,

When the water boils, put it in the steamer.

Steam for 20-25 minutes after SAIC.

18, after turning off the fire, gently lift some gaps in the cage cover to release steam.

Wait about 1 min, and then open the cage cover.

Open the steamed bread, the organization inside is really tight,

It tastes particularly chewy,

The fragrance of natural flour is among them.

A typical handmade year feels solid, soft and full of vitality.

I especially admire people who make steamed buns by hand.