Generally speaking, steamed bread will steam out many shapes, some like animals, some like flowers of various styles, with profound meanings and good luck. Adults and children have an urge to eat this kind of steamed bread when they see it, so people call it steamed bread with different looks. The steamed bread I shared with you today is a kind of steamed bread, but I made a little innovation.
Teach you the simplest method of making patterned steamed bread. Our family does it every year. It looks good and delicious. I still remember the cold winter of Spring Festival when I was a child, and my mother began to arrange steamed bread. At that time, our family was in the countryside and our life was relatively poor. There is nothing to eat during the holidays, depending on which steamed bread is fancy and delicious. Everyone has also moved into the house in the city, and the food is becoming more and more colorful, but my family has the habit of steaming steamed buns during the New Year.
Steamed bread is indispensable for dinner. The countdown to Spring Festival travel rush begins, and the Spring Festival will be celebrated in ten days. The taste of Chinese New Year is getting stronger and stronger. All kinds of delicious food in the New Year began to be cooked by hand. The big steamed bread that must be made during the Spring Festival will add some color to the Spring Festival. Next, this patterned steamed bread is very simple, with smooth skin and soft and delicious taste. You can learn not to buy at first sight. Now I'd like to share with you my method of "pattern steamed bread". Friends who like it can follow the recipe.
Ingredients: 3 bowls of wheat flour, 2 teaspoons of yeast, 0 teaspoon of 65438+ sugar, moderate amount of warm water and jujube.
Practice: 1. Put the wheat flour into the washbasin, add yeast and white sugar, mix the yeast and melt it with warm water.
2. Add the prepared warm boiled water to the white flour several times, and stir with chopsticks while adding it until the surface looks like soil cotton.
3. Knead into smooth and delicate dough by hand, and cover the kneaded dough tightly with an outer cover to make it mellow.
I just put the dough on the radiator for about 40 minutes. The dough with good mellowness is twice as big as before, and it is full of bubbles.
5. Take the fermented dough off the chopping board and knead it, divide it into the same dough, knead the dough into strips, and evenly press out the texture with chopsticks.
6. Put two chopsticks on both sides of the texture strip and squeeze each other.
7. Cut the jujube in half, put half of the jujube on the chopping board, and wrap the extruded long noodles around the jujube, and a beautiful patterned steamed bread will be made.
8. Do all the steamed buns at once.
9. Put the steamed bread into the wok, add cold water into the wok in advance, wake it up for about 20 minutes for the second time, steam it for 15-20 minutes after the fire is turned off, and don't turn the lid over immediately, and let it stand for 5 minutes.
10. Is it very festive? Soft and sweet, beautiful and delicious. You can try it if you like.