Raw materials: Beiyuan noodles.

Accessories: beans, dates, peppers, etc.

Steps:

1, after selecting the raw materials, enter the kneading process. When the flour used to make steamed bread was ground with a stone mill, the first two times were taken and the best refined flour was selected. Exquisite artists must use the basin again before using it.

2. Ferment the water one night in advance, stir the fermented water and flour the next day, add water to make dough and knead it. Knead the dough at least 8 times, and the kneaded dough should be smooth and elastic.

3, awakening, that is, making the shackles weak. Put the kneaded dough plastic products into a hot cage, then put a bowl of hot water in the middle of the cage, cover it tightly with a cotton mattress, and keep proper temperature and humidity, so that the steamed bread products will not be deformed, cracked, moist and smooth.

After the steamed bread becomes soft, it can be steamed in the cage. Steaming steamed buns should pay attention to boiling water on the cage, and the gas will quickly ignite, seal the cage, and don't forget to deflate, steam in different sizes, and come out of the cage.

5. After the steamed bread comes out of the cage, the last process is to color it while it is hot, which can make the color bright and not fade easily. When you are ready to dry, you should use a bamboo stick to combine the auxiliary part with the foil petals.