Introduction: Steamed buns should not be put directly into the refrigerator! Just do 1 more step, 30 days not dry not hard not moldy, out of the pot as fluffy and soft!
Hello everyone, I am silly sister food, life is the only food and beautiful scenery can not be disappointed. As the saying goes, "Man is iron and rice is steel, a meal is not hungry". The staple food in the north is more diverse than the staple food in the south, which is mainly pasta after all, like steamed buns, buns, dumplings, cakes, noodles and so on are all part of the pasta, today we mainly share with you the practice and preservation methods of steamed buns.
The steamed bun is a Shandong specialty, as a Shandong people if you can not steam steamed bun, said it will be a joke, many people do not understand the steamed bun can also be considered a specialty, as long as you have eaten a large steamed bun Shandong, absolutely convinced, on a word fragrant, the more you chew, more fragrant than bread are delicious. The characteristics of Shandong steamed buns are fluffy and soft, with a wheat aroma, and they are all white and fat, which is particularly attractive.
[Tips for Autumn and Winter Hair]
First, the ratio of flour to yeast is 100:1, the ratio of water to flour is 1:2, take 500 grams of flour into the basin, put 1 spoon of sugar to promote fermentation, 5 grams of yeast with 100 grams of warm boiling water, then the side to the yeast water while stirring the flour with chopsticks, and finally knead into a smooth dough, about 10 minutes, knead the dough soft and hard. In cold weather, in order to speed up the fermentation, you can put it into a pot of boiling water with the pot and cover it with a lid, so that it can evaporate the heat and ferment well in one hour. The picture below shows my dough after one hour of fermentation, all honeycomb, about 2 times larger than the original.
Second, the fermented dough in the exhaust time, we should not be lazy, to knead hard, the longer the kneading time, the smoother and chewier the steamed buns. The more time you spend kneading, the smoother and chewier the steamed buns will be, and finally the mouth will be rounded.
Three, the last two hands to roll the buns high, buns we need to wake up for the second time, the fermentation of the buns will become lower and shorter, the following picture is my kneading good buns, is not particularly smooth. Next we put each bun embryo on a corn leaf, remember to wet the corn leaf and leave a gap between the buns, it will double in size when fermented, and the steamed buns will be bigger. Steam the steamed buns over cold water, steam for 15-20 minutes, and simmer for 3 minutes.
Remove the buns immediately after simmering for 3 minutes, otherwise the bottom of the buns will return to water and soak the buns wet, which will affect the taste. This way the steamed buns are fluffy, tasty and chewy, and they don't collapse.
The most important thing is to keep the buns in the pan. I'd like to teach you a little trick. Don't put the steamed buns directly into the refrigerator! Just do 1 more step, 30 days not dry, not hard, not moldy, out of the pot as usual fluffy and soft! The actual fact is that you will be able to get a lot more than just a couple of days to get a lot more than just a couple of days. After all, steamed steamed buns are more time consuming, you can make more at a time, follow my method into the refrigerator, eat as you go, especially save time.
The dough should be wrapped in plastic wrap and stored in the freezer for 30 days.
That's all I have to share about the tips of making and preserving buns, I hope my sharing can make you gain something, thank you for reading and support, we will see you tomorrow, bye.
