Steamed bun(tang mian su bao )

Steamed bun

Introduction:

"Steamed buns with hot noodles are fast food. Even with hot noodles and stuffing, it won't take more than an hour to eat. We have to add plain stuffing."

Production steps:

Step 1: put the flour into the basin, wash it into the flour with boiling water, stir it with chopsticks side by side; cover the lid to cool down;

Step 2: put the hot noodles to hand temperature and knead them into dough;

Step 3: put the clear noodles in the basin, pour in boiling water, and stir them side by side;

Step 4: let cool and knead into dough

Step 5: combine the clear dough with the flour dough;

Step 6: knead hard into a smooth dough, cover with plastic wrap and wake up for 30 minutes;

Step 7: blanch the vermicelli in hot water;

Step 8: blanch the carrots;

Step 9: dice the dried bean curd, fry the eggs and put them into the seasoning basin. All the fillings are put into the seasoning basin;

Step 10: put ginger powder, salt, monosodium glutamate and oil into the filling and mix evenly;

Step 11: knead the dough into long strips, cut it into proper size and roll it into bun skin;

Step 12: pack in the stuffing;

Step 13: knead it into a bun;

Step 14: put corn husk under the bun and put it into the steamer;

Step 15: don't wake up, boil water and steam for 20 minutes.

Materials required:

Medium flour: 500g

Boiling water: 100g

Cold water: 60g

Chengmian: 100g

Carrot: one

Egg: 1

Dried tofu: 50g

Fans: 50g

Ginger powder: 1 teaspoon

MSG: a little

Vegetable oil: 10ml

Salt: 3 G

Note: hot steamed buns, eat now, do now, eat while hot, cold will be hard, add clear noodles more transparent.

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: other

Chinese PinYin : Tang Mian Su Bao