Made by xiaowenzi(xiao wen zi chu pin zha cai zhi ma bao )

Made by xiaowenzi

Introduction:

"It's boring to be alone at home. There's nothing interesting about computers and nothing good to watch on TV. You'd better play with dough, O (∩)_ ∩) O ~ I told my mother to buy yeast and mustard to make steamed buns, but the weather has been bad. It's raining. I'm afraid the dough will not be good. Since I'm free today, let's make steamed buns today! "

Production steps:

Step 1: put the flour in a clean bowl.

Step 2: put the yeast into the bowl.

Step 3: dissolve the yeast in warm water and leave for 5 minutes.

Step 4: add yeast water to flour.

Step 5: stir with chopsticks into snowflakes and stop adding water.

Step 6: knead into a smooth dough and set aside to ferment.

Step 7: remove the mustard from the package.

Step 8: Chop mustard.

Step 9: put a little oil in the pot, add mustard, stir fry hot, add sesame, pepper and sesame oil, stir well.

Step 10: add sesame oil, very fragrant.

Step 11: the specific standard of good dough fermentation is to insert your fingers, not rebound (rebound is not good), not sink (sink is excessive).

Step 12: take out the dough, smooth and exhaust. Year!

Step 13: knead the dough into long strips and cut them into even small pieces.

Step 14: roll the small dosage into a disc, and put an appropriate amount of mustard in the center.

Step 15: hold the palm tightly, turn the dough with the right hand, press the mustard with the thumb, turn the left hand, and pinch the dough with the thumb and index finger.

Step 16: it's not very neat, but I still feel good about myself. (*^__ ^*)……

Step 17: it's not very neat, but I still feel good about myself. (*^__ ^*)……

Step 18: These are frozen in the refrigerator.

Step 19: start steaming! (5 steamed, 4 greedy!)

Step 20: let's go! Welcome to taste!

Materials required:

Flour: 300g

Pickled mustard: 3 packs

Yeast: 5g

10g: Sesame

Chili powder: 3G

Note: according to the book, I use medium gluten flour to make steamed buns and dumplings, but I only use low gluten flour and strong gluten flour when I go to the supermarket (strong gluten flour is high gluten flour found on the Internet). Maybe it's because of the brand. A bag of low gluten flour weighs 9 yuan and 8 yuan per kilo, so I use all strong gluten flour. It weighs 2 Jin and 1 bag, 5 yuan and 4 yuan. Maybe it's because of the gluten. Steamed buns come out naturally Bright, wait until the next day, even if it is steaming hot again, the skin is still hard, bought outside the bun, eat the next day, steaming hot or soft. Recently, the weather is cool, I put a basin of hot water under the bowl of dough, to promote the dough fermentation better, faster, steal time! (*^__ ^*)……

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Xiao Wen Zi Chu Pin Zha Cai Zhi Ma Bao