Are people in our era happy? When I was a child, I took a few cents to buy preserved apricots, or lined up to buy rice rolls before dawn. Eating a mooncake with egg yolk a year was enough to make me happy for half a day. Nowadays, melons and vegetables are sold all year round in the vegetable market, but no matter how you make them, they are not as delicious as those you ate when you were a child. In the supermarket, facing a dazzling array of food, when you think of all kinds of unknown additives, you want to buy them but dare not buy them. The negative news about food safety is getting heavier and heavier, and there are many choices, but I don't know which time bomb is, and it seems that not eating is the safest choice.
Fortunately, I learned to make steamed buns early on. These butterfly steamed buns are 100% free of additives and are absolutely natural. The faint yellow color is the credit of the buckwheat flour.
Butterfly steamed buns
Recipe Recommendations
- flour two bowls
- dry yeast a teaspoon
- water appropriate amount
- white sugar 2 tablespoons
- buckwheat flour 2 tablespoons
- sweetening
- steamed
- an hour
- ordinary
Steps for Butterfly steamed buns
1
Melt the white sugar with warm water for later use. After cooling until it is not too hot, pour the yeast into the sugar water to melt.
2
Mix flour and buckwheat flour with a little salt.
3
Pour in yeast water, stir well with chopsticks, and knead into a smooth dough.
4
Cover the kneaded dough with something, let stand and ferment for about an hour until it reaches 1.5-2 times the size. Stick a little flour with your fingers and rub a small hole in the dough. The dough does not rebound and does not retract means that the fermentation is in place.
5
After exhausting the dough, take part and divide it into 6 points, and rub each point into small strips.
6
Take one of them and roll it inwards with the end left out, and roll the other in the opposite direction, leaving the end unrolled.
7
Roll the two sides side by side with the ends facing upwards.
8
Use chopsticks to gently pinch down one-third of the dough roll.
9
Cover with something and wake for about 15-20 minutes.
10
Spread corn leaves or wet gauze on the steaming rack, place the steamed buns on, add cold water into the pan, and steam for about 15-20 minutes over medium heat.Butterfly steamed buns Make Tips
1) Because the buckwheat flour has no gluten, it is not suitable to put too much. 2) When making pattern steamed buns, they should be slightly harder, and the shape will not be easily deformed. 3) During secondary fermentation, it feels light and can be put into the pot. 4) Do not open the lid immediately after turning off the heat, otherwise retraction may occur. It is best to simmer for 3 minutes before opening the lid. 5) There are two types of buckwheat flour. This time, tartary buckwheat flour is used, which is relatively yellow in color.