I suddenly wanted to eat steamed buns today, and I was very busy in the kitchen in the afternoon... After the steamed buns were out of the pot, I picked up a plate and took pictures with my camera. My father said after looking at it for a long time, a plate of steamed buns took so many photos, but it was still a plate of steamed buns after all! I am speechless ~~~~
Homemade steamed buns
By MableLehner
Recipe Recommendations
Steps for Homemade steamed buns
1
Add flour, yeast, oil, sugar, salt and water to make a smooth dough.
2
Cover with plastic wrap and place in the pan (there is no water in the pan). Turn on high heat for 1 minute, turn off the heat and cover, and allow the dough to ferment to twice the size.
3
Spread the eggs into egg skins (my egg skin tofu soup diary has how to spread the egg skins).
4
Take a small dose of dough and knead it round.
5
Roll the dough into the size of an egg skin and stack it in two layers as shown.
6
Roll it into strips as shown in the figure.
7
Roll it into long strips and cut it into slices.
8
Divide it into 4 pieces.
9
Place it in the pan and cover it.
10
Jade Rabbit's approach.
11
Use a small dough to twist it into a long strip, fold it in half and roll it inwards, and then use a spoon to press out ear marks.
12
Cut some red dates to make eyes.
13
To make Wufu steamed buns, flatten the dough into a round shape as shown in the picture, and place three to four red dates to make it into a pentagonal shape as shown in the picture.
14
Fold in the middle and leave holes in the corners.
15
The method of seaweed steamed buns is the same as the golden roll, except that the egg skin is replaced with seaweed.Homemade steamed buns Make Tips
When making gold rolls, the dough should not be spread too thin. The technique should be light, and you cannot press the noodles after rolling them into strips, otherwise it will be difficult to make the noodles.