Like to eat pasta good friends on the rolls steamed buns should not be rusty, and buns contrast, it looks better design, eat more soft, very popular with our favorite. That is, people usually eat most of the steam out of the taste is relatively single, recently, because we analyze the delicious more and more deep level, rolls steamed buns also have a greater improvement in the cooking method from the initial development trend of boiling into the present day frying. That way, the bottom of the steamed rolls is very thin, and the top side still maintains the soft flavor, and the taste is very good. Not only has the flavor improved, but it's also easier to make, so people who don't have confidence in their own cooking skills can still try to do it.

The key behavior is to make good rolls steamed bread billet into the pot inside to fry, so do out after the bottom and crispy and fragrant, the surface or fresh and soft, and we usually taste the fried buns, the method has some similarity. Recently this kind of practice is very fashionable, see me around many people are doing, I also quickly try a little. Today is my day off, so I prepared the ingredients in advance and made it. Originally just want to try, I can't think of tasting in the mouth is really very pleasant surprise, a pot of food, not long to eat up. The next side of the way and say a little, if you also like to eat rolls steamed buns, then try a new way to do it.

must food: 60 grams of warm water, 2 grams of yeast, 5 grams of cooking oil, 55 grams of buttermilk, 200 grams of gluten flour, cooking oil appropriate, a small amount of salt, a small scallion, black sesame seeds powder appropriate, production steps: 1, will be above the need for food prepared in advance, take out a clean and tidy utensil, add warm water, if the house of the The ambient temperature is very high, the indoor temperature of the water are still okay. This will make the yeast dissolve faster. Add 2 grams of yeast and mix well until they are completely dissolved, set aside for five minutes. 2. Pour in the buttermilk and 5 grams of oil and mix them together.

3. Pour in the prepared wheat flour, mix it into thin strips and knead it. If you feel the batter is hard in this case, you can add some buttermilk to it. If you feel that the batter is too hard, you can add some buttermilk to it. You have to control the level of hardness and softness, whether it is too soft or too hard, it will jeopardize the final taste. 4: After kneading, roll it out into a long area, drizzle the top with canola oil and salt, and brush it well with a small brush. 5: Fold the batter three times from side to side towards the center, and cut it into finger-width crusts. Stretch the sides and twist them in the opposite direction to get the shape of a twist. 6, put them in a wok and wait for twenty minutes, turn on the heat and pour a little oil along the sides of the wok. 7, fry them over moderate heat until the bottom is gradually browning slightly. 8, pour in a small bowl of water, put the lid on tightly and dry the water. 9, when the water is boiling, put out the fire. Sprinkle some chopped green onion and black sesame seeds on top. That delicious and very good-looking water fried rolls steamed buns are completed. The bottom is crispy and golden brown, and you can't stop biting into it.