As an out-and-out Northeastern, I prefer to eat all kinds of noodles, such as steamed buns and fresh noodles. I am ashamed to say that although cakes are indispensable for three meals a day, I can only handle steamed bread and other foods with ease in recent years. It's not that there is no cook at home. My mother is good at cooking, but she fermented with old flour, in other words, the flour left over from the previous dessert. The cakes made by this traditional fermentation method are delicate, mellow and refreshing, but it is difficult to make. According to their own work experience, beginners can easily not add alkaline flour to neutralize the acid value of wheat flour.

I won't try again after several failures, but it's easy to succeed with yeast powder. Every time I wake up, I will continue to add some distiller's grains, so that the noodles will not lose the taste of the old noodles, and there is almost no failure. Flower roll steamed bread is a kind of hair, steamed one day in advance and put in the refrigerator. The next morning, just put it in the pot for 5 minutes and reheat it, and then it's finished. Gradually, I found that the taste of freshly cooked and steamed is very different.

So I thought of fried buns in fast food restaurants, which are the same as waking up noodles. It only takes a few minutes to cook. If you fry steamed bread, can it be solved in a few minutes? Hahaha! As I thought, the bottom is fluffy and golden, which is especially delicious. So you can wake up the night before and finish it in more than 20 minutes the next morning. That's the level of flower roll steamed bread. There are many cooking methods you want to use. It can be cooked in 6 minutes, and breakfast is delicious and economical.

500 grams of wheat flour, 4 grams of yeast, fermented wine 1 small dish, edible oil and salt. 1. Ferment dough one night in advance. Pour wheat flour into a larger vessel, add 4g of yeast, brew properly, prepare warm water within 30 degrees in advance, pour a little wheat flour in batches, stir with chopsticks to form a flocculent, rub it into a smooth batter, seal it with plastic wrap, and put it in the refrigerator to make it twice as big as the original batter. 2. The next morning, when the flour is fermented just right, take it down and put it on the control panel for several times to release the gas inside. Then roll the batter into a large sheet, evenly spread a layer of cooking oil, sprinkle some salt and scrape it flat with a spoon. Roll it up from bottom to top, seal it, and cut it into small steamed bread skins with a knife.

3. Take two piles together, gently press them with your hands, and then press them from the middle with another chopstick, and the edges on both sides will turn up. Then, hold both sides of the steamed bread by hand, gently pull it out, and then twist it in the opposite direction, and the steamed bread dough is ready. 4. Does that kind of steamed stuffed bun have many layers? After all the dough rolls are made, cover the fresh-keeping bag and ferment 10min. 5. Brush a layer of cooking oil on the wok, add the steamed bread embryo with the second fermentation, fry it with slow fire until the bottom edge is golden yellow, pour it into a 1 bowl, add a little corn flour in cold water, cover it, and fry until the bottom is dry.