Take a small piece of dough and rub it into a slender strip, roll it up on both sides and clamp it with chopsticks to form a butterfly body, and cut the noodles into butterfly whiskers.
Description:
Oil the round dough and overlap it, press out the grain with a knife, cut one knife obliquely on both sides, then cut it from it, and knead A and B into leaves in the middle and gather them into peach clips.
Claw roll: the dough is rolled into a circle, oiled and then oiled to form a fan, cut a knife at the right angle of the fan, and the two ends are turned over and pinched.
Description:
Two-color roll:
Overlapping two-color dough sheets, rolling them into sticks and cutting them into pieces; Hedgehog: Knead the dough into an oval shape, stick sesame seeds on one end to make eyes, and cut out the mouth and thorns.
Happy face: fancy steamed bread.
When I was a child, I liked to eat pasta such as steamed buns. Every week, there was a meal in the school cafeteria that specializes in meat steamed buns. I was very happy that day. Eating steamed buns that were fat, soft and delicious in vain would give people a sense of satisfaction. Master the skills of dough making, so it is handy to make steamed buns. The following is a brief introduction to the specific practices of the old noodle fermentation method and several steamed buns with different colors, hoping to provide a reference for interested friends!
Old dough:
Materials: low gluten flour150g, medium gluten flour 50g, dry yeast 2g, salt 0.5g, ice water 100ML (with lukewarm water in winter).
Practice: add all the dry materials into water and mix them into dough, and knead them until they are stiff and smooth (about 5~ 10 minutes). Put the dough in a large bowl, cover it with plastic wrap and let it ferment to twice its size, about 45~50 minutes (the fermentation time will be prolonged in cold weather, so it can be placed in a microwave oven to keep the temperature warmer).
Dough:
Materials:
A. medium gluten flour100g, low gluten flour 50g, 2 tablespoons of sugar, 90ML of iced milk (or ice water, which can be warm in winter), and dry.
3 grams of yeast, 0.5 grams of baking soda (used to neutralize the acidity of the old noodles, it is inevitable)
B.35g of old dough
C. Cream (or salad oil) 1 tablespoon
Practice:
1. Knead the material A into a ball, cover it with plastic wrap and let it stand for three minutes until the gluten softens, then add the old dough B and knead it to get the gluten. Then add the cream C and knead it into a smooth and gluten dough.
2. Shape the dough after it is slightly relaxed, ferment it in a steamer for 30-35 minutes after shaping, and then steam it with medium fire 13 minutes until it is cooked.