Be sure to use hot water to mix the noodles, or you won't bake one. Especially in winter, it's like pulling a rubber band and bouncing it back. It's best to put some corn starch as a brand in winter. Pour a small amount of wheat flour into a basin and knead it into dough with warm water within 40 degrees. The water flow is half that of wheat flour. Gradually pour boiling water into wheat flour and stir with wooden chopsticks. When there is no dry flour, knead it into a smooth batter. Cover the noodles for twenty minutes. Take out the batter, sprinkle a small amount of dry flour and knead it into a smooth batter. Cut it out in the middle of the batter, turn your hands constantly, and break it into strips.

Steamed bread has low requirements for wheat flour, but it is best to use high-gluten flour in pursuit of perfect and chewy taste. In order to make the steamed stuffed bun taste softer and not harden after cooling, it is best to use warm water and noodles, or semi-scalded noodles and noodles with cold water, and the steamed stuffed bun will harden after cooling. The power point of the electric baking pan is too small, so cover it when frying to prevent water loss. Steamed buns taste hard. Using high-gluten flour, it is very easy to produce alcohol, and the taste is similar to that of toast bread. Soft yeast is melted with warm water, and the success rate of high activity and high alcohol is higher. Then put it in an area with strong ambient temperature 1.5 to 2 hours. When the temperature is low in winter, you can put a big basin with a little warm water under it.

Cover it with a fresh-keeping bag or cover it tightly to prevent the noodles from drying out. The way to eat steamed bread baked in Xinmi is naturally different. The steamed stuffed bun skin is wrapped with a round and thin hydrating mask, and all kinds of vegetables (shepherd's purse, amaranth, broccoli, Schizonepeta tenuifolia, fennel, all kinds of vegetables, seedlings and wild vegetables are also excellent) are washed and dried. They are patted flat on the hydrating mask, and then covered with the mask for pressing and compacting. It's really delicious to mix garlic juice and red pepper casually, and the taste of each family is different. The Shaanxi, vegetable, garlic and pepper flavors of food make people feel delicious and comfortable.

Vegetables used for cooking steamed stuffed buns with rice kernels need not be salted and marinated with five spices, and there is no water when baked and no color fading when eaten. White pancake is to smooth the surface, roll it into a pancake about 1.5cm thick with a rolling pin and put it into the pot immediately. There is no oil in the pan inside the pancake. Five sesame oil pancakes are rolled thin, sprinkled with fragrant beans, salt and sesame oil, rolled up and rolled open. When baking, sesame oil was also put in the pot. Pancakes are full of oil inside and outside, which is very delicious. Kang pot requires a certain popularity in advance, and then after the cake is put in, it will turn over after a little bubbling, and it will be fine if it is parked opposite.