Milk Steamed Buns
Materials:
Materials:
Materials:
Materials:
Materials:
Methods:
1, and the flour:
a: Mix the flour and sugar
b: Pour the dry yeast into the warm water that is not hot and gently stir it and then pour into the flour
c:then use chopsticks to mix the flour into wheat ears; add milk while mixing until there is no dry flour in the basin, then remove the chopsticks and start kneading with your hands, knead until the dough is smooth, not sticky, there is no flour on the basin and on your hands
2, the dough: the kneaded dough covered with a damp cloth or towel and placed in a warm place for fermentation, the time of one hour or so, in winter, it will need to be placed In winter, it needs to be placed around the heater, otherwise the time should be increased by half an hour to 1 hour. The fermented dough should be twice the original volume, and full of air bubbles inside
3, kneading: Knead the fermented dough vigorously again until the volume is reduced, and the air inside is squeezed out and kneaded into strips
4, cutter: Cut the kneaded dough into suitable sized dosage pieces, and if you like round buns, you need to roll the dosage pieces into rounded shape
5, waking up: Pour 1 liter of water into a steaming pot and put a steaming drawer on top. Steamer drawer, cut the buns into a baking paper and put it into the steamer drawer, cover the pot with a lid and let it rise for 20-30 minutes
6, steaming: after the end of the rise, turn on the high heat and steam for about 10 minutes until the water boils, and then turn on the low heat and steam for 15 minutes, when steaming, you can put a towel on the edge of the lid to prevent the steam from leaking out; after steaming, you can't immediately cover the lid, and it should be turned off the heat and then left on the lid for 5 minutes
7, preservation: the buns will be stored in a safe place, so that they are not in the hands of the steamer, but in the hands of the steamer. >7, preservation: the steamed buns will be taken out and cooled, and then put into a plastic bag in the refrigerator to save
Colorful gold steamed buns
Materials: (2-3 servings)
Main ingredient: steamed buns 1 and a half, papaya 1/4, crystal pears 1, half a dragon fruit, fresh shrimp 6
Ingredients: sunflower oil, 1 cup of yogurt, duck eggs 2
Practice:
1, small steamed buns cut into small cubes.
2, duck eggs beaten, add some water, mix to thin.
3, frying pan boiling, pour half a pot of sunflower oil, burning 70% hot, small steamed buns dipped in egg mixture and then one by one into the frying pan, pay attention to the spatula to turn the small steamed buns.
4, and other small steamed buns become golden, filtered oil in a plate.
5, papaya, dragon fruit, crystal pear peeled, cut into small cubes, loaded on the plate.
6, fresh live shrimp peeled shells, thrown into the boiling water blanched, fished out and immersed in mineral water.
7, the last fried small steamed buns diced and fruit pieces together, the top of the shrimp, the yogurt evenly poured on top of it can be, really colorful ah,
Purple potato blossom steamed buns
Materials: flour 300g, purple potato a, yeast 4g, sugar 80g, milk powder 10g, 130g of water
Practice:
Practice:
1. >1. Peel the purple potato, cut it into small dices
2. Steam it in a pot, let it cool a little, and crumble it directly with your hands until it has no particles, and set aside
3. Knead all the ingredients of the dough into a smooth white dough, and ferment it until it is about 2 times as big as you can make it
4. Take 1/3 of the white dough and knead it well with the mashed purple potato, and form the purple potato dough
5. Divide the 2/3 of the white dough evenly into Divide 2/3 of the white dough into small portions
6. Divide the purple potato dough into small portions
7. Take one portion of the white dough and roll it into a circle (no need to be thick in the middle, no need to be thin around the circumference). Steam on high heat for about 15 minutes
11. Turn off the fire and steam for 3-5 minutes before uncovering the pot.