Soft cotton bun skin(mian ruan bao zi pi )

Soft cotton bun skin

Introduction:

"Hello, folks! I'm Jun of post-90s generation! The most important thing about steamed stuffed bun is its skin. Before, I didn't know how to make it. There was no method and no skill to make it hard and yellow. I checked a lot of information on the Internet without careful steps. After constant exploration and experiment. Finally made a delicious, soft bun skin! Today, let's tell you my little skills

Production steps:

Step 1: dry yeast, baking powder. Wheat flour, preferably fresh. Storage for too long affects the taste, and does not ferment at all without 12 hours

Step 2: then begin to make a face. First, prepare a bowl of hot water, add 2 spoonfuls of sugar (adding sugar can shorten the fermentation time).

Step 3: stir until the sugar completely melts. If the water temperature is too low to melt, heat it.

Step 4: after the sugar is completely boiled, wait for the boiling water to cool. We can test it by hand. If we feel warm, we can pour the dry yeast into it (here, we must say that we can't use boiling water, we must be warm). The amount of yeast powder is about enough to see the yeast powder floating on the water and covering the surface. Or two spoons!

Step 5: stir the yeast powder to the bottom. Standing still, you can see the yeast powder floating on the water. We can add wheat flour and baking powder. 2 spoonfuls of baking powder will do!

Step 6: This is my dough. Fermentation time 30-40 minutes, if very urgent, you can also microwave preheating for a few minutes. Put the dough into the microwave oven to ferment when the temperature is higher! This can shorten the fermentation time. How do you know if it is good? You can turn out the bottom of the dough and see the honeycomb like voids. Or, more directly, a lot bigger than before. Can!

Step 7: I made onions and meat. Because dad likes to eat this taste drop ~! It looks ugly. But it doesn't affect the taste!

Materials required:

Wheat flour: moderate

Dry yeast: right amount

Baking powder: appropriate amount

Sugar: right amount

Note: and meat to teach you a trick is to let the meat not dry. And there's soup coming out! That is, after the seasoning is adjusted, stir it, then add it bit by bit, add water, and stir it clockwise and continuously. Be sure to stir it in the same direction. Add while stirring! This way, the meat will be stirred thick. That's fine.

Production difficulty: simple

Process: steaming

Production time: half an hour

Taste: sour and salty

Chinese PinYin : Mian Ruan Bao Zi Pi