Home cooked bun(jia xiang huo shao mo )

Home cooked bun

Introduction:

"There are different customs in different places. In the north, it's twenty-three years old. In the south, it's twenty-four years old. The day before yesterday, I heard an old man say that in their village, the one surnamed Wang has twenty-four years old, and all the others have twenty-three years old. I think it comes from different stories, and we won't discuss it in depth here. During the Spring Festival, all kinds of immortals have to report to the Jade Emperor. Let's sacrifice to the Kitchen God first, and give him something delicious to eat and drink. Let the kitchen god have a lot of good words, and hope to eat and drink in the coming year. I don't know how emperors and officials sacrificed in the past. The only things that we common people handed down are huoshao bun and kitchen sugar. We can still eat after sacrificing to the kitchen god without wasting. There is also a custom among the local people that the whole family should eat this steamed bun, especially the married girls. So the steamed bun is to be kept. When the new year girl comes home to pay a new year's visit, she takes it out and eats it. She says that she won't forget her roots until she eats it. So since I took over the position of chef in our family, I have been cooking every year. I have to remember to go back to my mother's house to eat, and I have to remember to leave some for niu'er's aunt. Hey hey, think about it, this is also how simple feelings ah! I've been photographing huoshao for several years, but I haven't sorted it out or sent it out. It's finally coming out today. Yesterday, the circle of friends sent pictures, and many friends resonated. This is the kind of food I ate when I was a child. It seems that the traditional classic, we have to pass on. Ingredients: Flour 500g, milk powder 40g, water 260g, yeast 6G ingredients: scallion salt sesame oil

Production steps:

Step 1: 1. Put flour into bread maker, add milk powder and yeast.

Step 2: 2, add water to mix evenly, start the bread making process, there is no need to worry about the problem of noodles.

Step 3: 3. Chop the green onion, add salt and sesame oil, and add thirteen spices if you like.

Step 4: 4. Take out the dough and knead it evenly.

Step 5: 5. Roll it into a large piece and spread it with chopped green onion. Roll it up.

Step 6: 6. Change the knife into steamed bread germ. The previous steps are the same as the oil roll.

Step 7: 7. Shape the embryo of steamed bread, close both ends and press them into cakes.

Step 8: 8. After everything is done, let it stand and wake up for 20 minutes. It's better to add a wet cloth.

Step 9: 9. Start the frying pan and put the cake on the pan.

Step 10: 10. Turn one side slightly yellow, and fry both sides until slightly yellow. Don't fry it, because it's steamed in the back.

Step 11: 11, after all fried, put the steamed bun in the cage, boil the water and steam for 25 minutes.

Step 12: 12. Boil.

Materials required:

Flour: 500g

Milk powder: 40g

Water: 260g

Yeast: 6 g

Salt: right amount

Scallion: right amount

Sesame oil: right amount

Note: 1. I don't know why we need to fry before steaming. This is what our ancestors handed down. We usually don't eat this kind of steamed bun. We only make it once in our youth. 2. In fact, the taste is very good. It's good to eat. But habit is habit. I don't think of eating it!

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: Original

Chinese PinYin : Jia Xiang Huo Shao Mo