Making Chinese steamed buns has always been my weakness. It has been a recent event since I fell in love with cooking. I have always been obsessed with baking and know nothing about making Chinese steamed buns. Since the exposure of the problem steamed bun, I have strengthened my determination to do it myself. I can do it N times and fail. When the lid of the pot was lifted full of information, I was dumbfounded. The steamed buns were not white and fat at all as I imagined them. They were like malnourished children, stiff,, entangled,
After N times of practice, N times of summary,,,, I finally made a relatively satisfactory one, and I was quite happy.
Hehe, failure is the mother of success. We still need to continue to work hard!
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Li Rong steamed buns
By JaydenKiehn
Recipe Recommendations
- acaroid 300 grams
- milk powder 20 grams
- dry yeast 3 grams
- warm water appropriate amount
- sweetening
- steamed
- an hour
- ordinary
Steps for Li Rong steamed buns
1
First mix the flour and milk powder well, melt the yeast with warm water, add it to the flour and knead it well into a ball. Fermentation to twice the size. This is fermented dough.
2
Remove the exhaust gas and knead thoroughly.
3
Cut into small dough and wake for 15 minutes. Take a dough, press it flat, roll it into the garden, and wrap it in the filling
4
Close the mouth, turn the mouth down.
5
Put it in a steamer, cover it, steam it in cold water for 20 minutes, remove it after 5 minutes, and serve.
6
Steamed steamed buns.
7
Breakfast tomorrow.Li Rong steamed buns Make Tips
1. The filling is also made by yourself. 2.2 After the second awakening, the dough becomes more fluffy. 3. When not eating, put it in a fresh-keeping bag. When eating, steam it, and it still looks like it has just come out of the cage.