1, put one tablespoon of the bought baking powder (sold in the supermarket) in half a bowl of warm water, and stir well until it looks like "mud soup".

2. Mix the noodles with the above "mud soup" until it feels comfortable. (The degree of kneading dough is the "three-light policy", that is, face light, hand light and basin light. )

3. Put it in a warm place for fermentation. After a period of time, you can grab a piece of dough and look at it. If there are many small holes in the dough, it means that it has been made.

The detailed video is as follows: Baidu experience-authentic steamed buns' dough making method

Extended data:

Matters needing attention in dough making:

1, dough, adding some sugar, can shorten the fermentation time; If you put a little salt water or beer (half beer and half water) to reconcile, the steamed bread will be particularly soft.

2. The most suitable temperature for the hair surface is 27 ~ 30 degrees. The dough can be fermented successfully in 2 ~ 3 hours at this temperature. In order to reach this temperature, according to the climate change, the temperature of the dough water can be adjusted appropriately.

Changzhou steamed buns

The modern form of steamed buns originated from Changzhou House in Daoguang period of Qing Dynasty (refer to Changzhou Local Records). In ancient times, there was Wanhua, and in modern times, there was a welcome to Guangxi. Today, Changzhou people know that eating steamed buns should be "welcome to Guangxi" (welcome to Guangxi buns).

Yinggui Tea House was founded in 19 1 1 year. It is well-known and deeply loved by the public because of its proper management and emphasis on quality. The product has the characteristics of "thin and transparent skin, rich marinade, fragrant crab, fat but not greasy, rich juice and fresh meat stuffing".

Supplemented with balsamic vinegar and tender ginger, it has a better flavor and can be called a must in Changzhou. 1985 was rated as the city's high-quality product, which was included in the "Jiangsu Snack Recipe", and 1990 was listed as one of the top ten famous spots by Changzhou Municipal People's Government.

Steamed buns with crabs are seasonal traditional snacks in Changzhou, which are available every year around the Mid-Autumn Festival when osmanthus flowers are in full bloom. Crab steamed buns, originally called crab steamed buns. Steamed buns are called "steamed buns" in ancient times, and Changzhou people also call them steamed buns.

Steamed buns are divided into three types: number-attached, pair-inlaid and crab-added. "Suihao" means no crab oil, "Duijian" means that six buns in a cage are only added with crab oil, and the other six are only without crab oil. "Adding crab" means all added with crab oil.

A cage of steamed buns is also called a guest, so the old Changzhou people often eat steamed buns like this: "Two guests are set in pairs". Or: "Ten guests plus crabs, I'm taking them to Shanghai." Old diners usually only order "matching", and old diners think:

Only when you eat steamed stuffed buns with crabs, one with crabs and flowers, can you fully appreciate the delicacy of crabs. If you always eat steamed stuffed buns with crabs, your taste will be a little dull, and you will not feel the umami taste of crabs more and more. Therefore, the conventional name of "antitheft" will be produced.

Baidu encyclopedia: steamed buns