How to do mash steamed buns, mash steamed buns is and when adding wine made out of steamed buns, the production method is also very simple, made out of steamed buns with wine flavor, do mash steamed buns, mash selection is very important, the surface and a little hard, the surface must be awakened, etc., so that steamed mash steamed buns soft and slightly sweet, as well as The light flavor of wine, very delicious.

Steamed buns are often eaten in our lives, but also my favorite, steamed buns also have a variety of, like the old noodle steamed buns, mash steamed buns, are very tasty, just the fermentation method is not the same, the steamed buns made out of the texture and flavor is not the same, now we eat steamed buns are generally fermented with yeast, many people do not know steamed buns can be made into a mash steamed buns, that is, and the time to join the face of the wine, so that made out of the steamed buns have the same taste, but also the same taste, and the same taste, and the same taste. This makes the steamed buns have mash light wine flavor, sweet wheat flavor, the following to share the practice of mash steamed buns.

1, ingredients: 500 grams of flour, 200 grams of mash, an egg

2, I am using their own home made mash, you can buy, food markets are sold, it is best to buy that kind of bulk, the mash scooped out a little bit, put in a cooking machine to break up, or you can not break up, just make out of the steamed buns are not so smooth, but the texture is the same.

3, pot add 500 grams of flour, beat an egg, and then pour the beaten mash into the flour, and into a smooth dough, each family's mash water content is different, according to their own actual situation to put, the dough should be and a little harder.

4, kneaded into a smooth dough, covered with plastic wrap, placed in a warm place to rise until the original double the size of the dough, the dough must wake up well, the dough inside the honeycomb network is rich in wake up well.

5. Sprinkle dry flour on the board, put the dough on the board, knead the exhaust, knead a long strip and then fold it over and knead it again and again and again, and finally knead it into a long strip and then divide it into small, even-sized pieces.

6, take a small dose of dough, knead a little kneading into the bun billet, all done, with plastic wrap or a clean cloth cover, to prevent the surface of the crust dry, put the second rise, see the volume of the buns significantly larger, you can steam.

7, steamer add the right amount of water, water open to put the steamed buns billet, steamed for 15 to 20 minutes, depending on the size of the steamed buns to decide, after steaming, do not open the lid immediately, simmer for 5 minutes and then open the lid, mash steamed buns steamed, fluffy and noisy soft, light wine flavor, especially tasty.

1, mash steamed buns, mash choice is very important, it is best to choose the bulk, do not buy the kind of canned, because the canned are processed, the yeast inside is no longer active, their own home has the best, must use raw mash, so that the face can ferment, otherwise the face fermentation is not up oh.

2, do mash steamed buns, mash can be broken, can not be broken, according to their own preferences, and a little bit of hard surface, the surface must be waking up, waking up the surface to knead through the kneading, so that steamed out of the mash steamed buns fluffy and soft, the texture of the gluten is delicious.

3, the second wake up is very important, do not directly on the pot steam, must be the second wake up, see the volume of the steamed buns significantly larger and then steamed, steamed buns, do not rush to open the cover, simmering for 5 minutes and then open the cover, which not only prevents the buns retracted, collapsed, but also make steamed buns fluffy noisy and soft, better texture.

Summary: mash steamed buns practice is very simple, with our usual steamed buns is the same, the surface must be good and good, waking up, kneaded, two waking up is very important, after steaming, simmering for 5 minutes and then open the lid, mash steamed buns must be used in a good mash mash Oh, otherwise the dough fermentation does not come up, mash steamed buns have a light wine flavor, coupled with the sweet wheat flavor, taste delicate and soft chewy, very delicious, like to eat can be used to eat, but the mash steamed buns can also be used in the mash steamed buns, the mash steamed buns can also be used to eat the mash steamed bread. The first is a very tasty, like to eat can try oh!