Broiled buns are a traditional noodle specialty from Henan, northern Jiangsu Province and northern Anhui Province, similar to and different from pancakes. As a kind of pasta originating from the Central Plains, steamed buns have a history of more than 2,000 years. It is made of unfermented flour and soft dough, which is rolled out with a rolling pin into a round shape with a thickness of about 0.1 centimeter and a diameter of about 30 centimeters. Placed in a steamer, the steamed lo bun is tougher and can be rolled in favorite ingredients to serve!

-Required ingredients-

300g of flour

2g of salt

half a tablespoon of cooking oil

80 degrees ° hot water in moderation

-Steps-

Add salt to the flour and mix well.

Heat water and stir with chopsticks to form a pike.

Knead into a firmer and moderate dough and cover with a clean cloth for 20 minutes.

Knead the dough and cover with a cloth for 40 minutes.

The dough is very tough and can pull out the membrane.

Brush the kneading mat with oil.

Roll out the dough into a thinner sheet.

Snap off with a lace pizza pan to form a ruffled shape.

Make the rest of the crusts in this manner, gently removing the excess.

Brush each of the single pies with oil.

Stack them on top of each other.

Take the remaining crusts and re-roll and press out the single pies until you have rolled out all the dough.

Press lightly with a rolling pin to even out.

Roll it out before rolling it out into even single loaves.

Brush the steam grate with oil.

Place the single patties.

Boil water in a pot, when the water boils, add the single pancake, get on the gas and steam for about 12 minutes.

Cook and serve!

Lo buns according to their own taste any rolled vegetables!

-Tips-

Scald the dough with hot water, the crust is tougher and less likely to break. This amount of dough, which can be steamed out of the pan at one time, is about the amount of 9 single pizzas. You can use a bowl if you don't have a lace pizza pan.