Self-raising flour 500g: 250g of water can be, the following specific method:

Preparation materials: 500g of self-raising flour, 250g of water, 4 eggs, 5 dried shiitake mushrooms, vermicelli moderate, salt moderate, chives moderate

1, ready and noodles, directly with 250g of water and noodles until smooth.

2, put and good noodles to a warm place, until the noodles hair to the original twice, finger press down, will not get up.

3. Chop the chives.

4, the fungus cut into foam.

5, put the chopped leeks, fungus, eggs into the container side.

6, put the seasoning and fans, put salt to the right amount (you can also put thirteen spices, or bun seasoning packet, etc.) and mix well.

7, put the good noodles, roll out the sheet (the size depends on their favorite).

8, put the skin in one hand, put the right amount of filling, the other hand in one direction to wrap up.

9, put the wrapped buns into the drawer, and then wake up 5-8 minutes (is for the second fermentation) .

10, on the pot of steam (cool water steaming), high heat steaming 15-20 minutes, do not uncover the lid in the middle, otherwise the distilled water dripping on the buns will not be developed.

11, finished picture.

Selection tips:

Flour color will directly affect the color of the bread, the closer the wheat grain powder heart part of the color is the whiter, the quality of flour is good, so by the color of the flour can be seen by the flour is good or bad.

High-gluten flour: darker in color, more active and smooth itself, not easy to form a ball in the hand; more suitable for bread, as well as part of the shortcrust pastry class shortening snacks, such as Danish pastry. In pastry, it is mostly used in muffins (lasagna) and cream hollow cake (puff). In cakes, it is limited to high-ingredient fruit cakes.

Medium gluten flour: creamy white in color, between high and low flour, semi-fluid body; generally used in Chinese snacks, such as buns, steamed bread, noodles, etc.. (Note: the general market without special instructions of the flour, can be regarded as gluten flour used. And this kind of flour packaging is generally marked above, suitable for making buns, dumplings, steamed bread, noodles)

Low-gluten flour: white color, easy to grasp the hand into a ball; low-gluten flour protein content averaged about 8.5%, low protein content, gluten is also less gluten, and therefore gluten is also weak, is more suitable for cakes, muffins, cookies and tart crusts need to be fluffy and crispy texture of the Western-style desserts.