The recipe for steamed buns is 500g of flour, auxiliary ingredients: 250g of water, yeast 5g. The ratio of steamed buns is 500g:250g:5g.

Methods for making steamed buns: Pour the flour into a ceramic pot, put the yeast into a bowl, spread the yeast out with warm water, put the yeast into the flour, pour in the water and the flour, and turn the flour into a uniform dough. The dough will be formed into a homogeneous dough, put the dough into room temperature to ferment, and when the dough is initiated, you can start kneading and steaming the steamed buns.

Steamed buns originated in the barbaric era of human head sacrifices, rumored to be Zhuge Liang expedition Mengwu invented, the shape of the human head, and then with the development of the evolution of history, and gradually changed to poultry meat filling. But the history of Chinese people eating steamed buns can be traced back to at least the Warring States period, when they were known as "steamed cakes".

Three Kingdoms, steamed bread has its own formal name, called "brute head", Ming Lang Ying in the "seven repair class draft" records: "steamed bread this name brute head, brute head sacrifice to the gods, Zhuge's conquest of Mengwu, the order to bread meat for the head to sacrifice, called the brute head, this blackmail and steamed bread. "

Steaming steamed bread notes

1, fermentation surface must be sent to time, the mouth of the agent must be facing up, the north will not generally knead the dough into a steamed bread shape again, which is the mouth of the agent to face down, daily consumption is generally white bread, so generally will not add something else.

2, the next dose on the cage drawer, do not touch, otherwise it will not "bloom".

3, on the cage drawer when the fire must be strong, and in the boiling water on the cage drawer. Characteristics: white color, shaped like a flower, sweet and fragrant.