Add 1 ingredient into the steamed buns to make them fragrant and dark-haired. Do you know how to make them?
Today, I would like to recommend a flavored steamed bun to my friends, so that during three meals a day, you can secretly and unknowingly return to the black-haired teenager you were. Moreover, adding black sesame powder to the steamed buns also makes this flavored steamed buns much more colorful and fresh. The steamed steamed buns are full of flavor and you can take a bite with a strong sesame aroma. This steamed bun is enough to satisfy any picky stomach. Even the pickiest children will still rush to eat the dish. Black sesame flour flavored steamed bun production process
1. Pour 500 grams of wheat flour into the washbasin. The strength and water absorption capacity of wheat flour vary greatly across the country. Please combine the water absorption of your own wheat flour. The capacity is different, and the amount of cold water used should be considered as appropriate. Take a bowl, put 6 grams of yeast powder (standard Western pastry spoons are 2 flat spoons), pour in 250-270 grams of cold water, dissolve it into yeast water, and pour it into the wheat flour. Use chopsticks to knead the dough into a flocculated mass, and knead it into a fine dough. Keep the softness and hardness as if you are lightly pressing your "lips". If it is too soft, it is easy to ferment, but there are too many noodles; if it is too hard, it is not easy to ferment, but it is easier and more convenient to grind the noodles.
2. Put the kneaded dough into the washbasin, cover the surface with a plastic bag to prevent the surface of the batter from drying out. Depending on the indoor temperature and the season, the indoor temperature will ferment for 1-1.5 hours. Alcohol to 2 times the size. The fermented dough is fluffy and smooth. Dip your finger in a small amount of flour and insert it from the core of the batter. The batter will neither shrink nor collapse, and the batter will be fermented to just ten degrees.
3. During the fermentation period, weigh 100 grams of black sesame powder, put it into a baking pan, preheat the oven in advance, set the middle and high levels of the electric oven, heat up and down to 160 degrees, and bake for 5 minutes. After taking it off, the indoor temperature will naturally cool down.
4. Put the black sesame powder that has been allowed to cool down at room temperature into the wall breaking machine and grind it into fine powder. The finer the better.
5. Move the fermented dough to the cutting board, knead the more delicious black sesame seeds into the batter, and knead the batter again until it is even and fine. The naturally fermented dough gradually becomes loose. Depending on the strength and water absorption capacity of your own wheat flour, add 100-150 grams of flour in 4-5 times. Always mix the dough until the flour is completely integrated into the batter before adding the next flour. In the end, the softness and hardness are maintained at "nose" strength, so that the steamed buns will be chewy and taste good.
6. Roll the chopped black sesame flour batter into strips, cut into about 60g/piece raw steamed bun skin, knead evenly and roll into raw steamed bun embryos. The bottom of the basket is spread with wet and dried cotton steamer to prevent sticking, and the kneaded raw buns are evenly placed into the basket, making sure to keep enough space.
7. Secondary fermentation is an important step in making steamed buns, which depends on whether the steamed buns are not shady and have good quality. Fill the pot with water in advance and wait until there is heat flow when it boils. Put the cage directly into the pot, and rely on the heat flow coming up to generate the necessary temperature of 38 degrees and 85% environmental humidity for secondary fermentation. The secondary fermentation will last for 5 minutes and start immediately. After starting the fire and boiling, mark the time when more heat flow appears and steam for 15 minutes.
8. Don’t rush to lift the steamed buns. Put the lid on and let it sit for 1-2 minutes to let the heat dissipate before lifting the pot. Open the lid of the steamer and do not pour carbonated drinks on the surface of the steamer, as this may cause "craters". Take a steamed bun and peel it off. The texture is uniform and delicate, and the taste is rich and fragrant. Even if it is just a vegetable, you will eat two or three of them. Infatuation is born early, adding this thing to the steamed buns, the taste is black, quietly or the boy he once was.