This is a skill that a skillful daughter-in-law will have.

The raw materials for making steamed buns are mainly white flour, with other auxiliary materials such as beans, dates, rice and pepper. The tools needed for production are very common scissors, combs, kitchen knives, etc. The production techniques include cutting, kneading, pinching, pulling, picking, pressing, rubbing, dialing and pressing. In addition to being edible, flower steamed buns also have strong ornamental value. When making flower steamed buns, they are sometimes pasted with rice and beans, and sometimes colored with food pigments.

Floral ornaments are rich in connotation, colorful, varied, rough, vivid and exaggerated. Birds and animals, flowers, birds, fish and insects, historical figures and folklore can all become vivid artistic shapes, expressing sacrifices to ancestors, blessings of elders and longing for a better life. It is a way for people to place their wishes.

Hua mo mo has more than one year.

Raw materials: flour, clear water, yeast powder and red dates;

Production process:

1, mix clear water with yeast powder, if the room temperature is low, you can mix yeast powder with warm water;

2. Pour in flour. The ratio of flour, clear water and yeast powder is 10: 5: 1, that is, the amount of clear water is generally half that of flour, while yeast powder is10/of flour. Because the water absorption of flour varies from place to place, it is suggested to reserve a part when putting water, and finally add it to flour a little bit according to the situation;

3. First, mix the flour with water with chopsticks and stir it into a flocculent shape;

4, then put it on the dough and heat it until it is smooth. When you knead it, you must use force, the dough is good, and the steamed flowers are delicious;

5, the primary fermentation method is used, so the dough is directly shaped after kneading. Divide the kneaded dough into four parts, three larger and one smaller;

6. After rounding one of the larger dough, roll it into a circle with a rolling pin;

7. Press a circle around the bread with a fork;

8. Cut a knife about 2CM apart, and then pinch it by hand to form the lace of the base;

9. Take a bigger dough and knead it into a cylindrical shape. When you knead it, you can make the ends slightly thinner.

10, one end of which is flattened by hand;

1 1, cut in the middle with a knife;

12, press out the pattern with the back of the knife or fork, this is the fish tail;

13, pinch the joint between the fish tail and the fish body by hand, and let the fish tail bend naturally;

14, pinch the fish back with your hands;

15, then deal with the fish head, press the seal on the fish head about 2CM with a knife, use two red beans as fish eyes, and poke the fish mouth with a chopstick;

16, and then use the tip of a fruit knife to make scales on the fish;

17, two small fish are ready;

18, a small dough left, divided into two parts, kneaded into an oval shape after rounding, squashed a little on both sides by hand, and pressed out the lines with a fork;

19, pinched on both sides to form an ingot;

20. Put two fish and two ingots on the previously made base; Put oil paper on it, put it in the pot and let it stand for 30-40 minutes. The time of proofing depends on the temperature of the proofing environment. You can put warm water at the bottom of the pot to increase the temperature and humidity in the pot, and the fermentation time will be shortened. Pay attention to the observation when fermenting, this kind of flower steamed bun is not suitable for over-fermentation, and the shape will be affected after over-fermentation;

2 1, after the fermentation is completed, open fire and steam for about 25 minutes after the water is boiled, and this annual surplus of steamed buns is ready. The color is not rich enough, but if you learn how to make it, you can change the color of fish and ingots freely. If you want to make it yellow, you can make it yellow by kneading dough with pumpkin paste.

The production of this steamed bun is not complicated. Anyone who can steam steamed buns at ordinary times can try it with their own hands.