Materials ?

Flour 800g

Yeast 5g

A Warm water 300g

B Warm water 100g

Sesame Seeds At your own discretion

How to make Pure Handmade White Noodle Buns ?

The ingredients are very simple and the steps are not complicated

Prepare a basin or a super large glass bowl, put in the flour and powdered milk

Yeast with A warm boiled water to mix well, then poured into the basin, with the fingertips huo well until cotton-wool, and then moderately add the water from B to the dry flour on the side of the basin. When there is no dry powder when the dough into a ball.

A successful dough is: surface light, basin light, hand light

Well, put the lid on the pot and put it in a warm place to rise

After two hours of rising under the sun, the dough has been very daylily soft, poured it on a clean board, added a pinch of baking soda and kneaded it a lot! Not just knead evenly! Knead evenly! Knead evenly! It's also for the better texture of the buns!

After exhausting, divide into two small doughs (for kangkong biscuits) and one large dough (for steamed buns), knead round and let it rest for 10 minutes.

Pastry dough, a 200 grams (2)

Buns a 100 grams or so (8)

Does not have to be so precise, eyeballing about the same size will do.

Put into the pot and cover the lid to wake up for about 20 minutes

Biscuits I added a little sesame seeds when kneading, cover, wake up for more than 20 minutes

Wake up the buns, the pot into a sufficient amount of water, open the high heat to steam it.

Steam on high heat, until the gas 10 minutes after turning to medium heat, and then steam for 30 minutes. Hold the lid of the pot with one hand and turn off the heat with the other hand at the same time.

If the buns wake up next to each other, do not go to the hand to pull apart do not worry.

Well, the wheat flavor full of steamed buns out of the pot, but unfortunately can not start the map, otherwise I must show you my home white bread how soft daylily, eat in the mouth a light sweet, supermarkets can not be compared to buy.

Because the home pan is not good to use, always kang paste, and do not want to buy electric cake pan, so the electric pressure cooker kang cake, very good, only than the electric cake pan slow, but even if you forget it will not paste. The key super soft Xuan, do not believe you try.

If you have a gas-type pressure cooker at home, you can also, both time-saving and delicious. My mom at home is using the old-fashioned pressure cooker.

Lastly, a few idle pictures, I didn't put liu cloth in the steamer, nor did I put the kind of paper for steaming steamed buns, but the bottom side of the buns didn't get wet either.

Isn't it still good? If you like my recipe to come to a point of praise, welcome to submit homework yo.

Gently press it, you can feel its soft and crispy la.