Knife cutting steamed buns
I made pasta several times a few days ago, including one round steamed buns, which were white and fat, which made people like it. Seeing the long steamed buns made by my relatives, which are cut steamed buns with knives, I couldn't help but try it, but it looked a little deformed and tasted good. I feel that making a knife to cut steamed buns requires imagination.
Recipe Recommendations
- high-gluten flour 400g
- yeast powder 4g
- white sugar 10g
Steps for Knife cutting steamed buns
1
400g of high-gluten flour, 4g of yeast powder, 10g of white sugar and 200ml of warm water of 40 degrees Celsius.
2
Add white sugar and yeast to the flour, add water, and stir into dough.
3
Then knead it into a smooth dough.
4
Cover the basin and place it in a warm place to ferment.
5
Fermentation to 2--2.5 times the size.
6
Knead the leavened dough evenly to vent the gas.
7
Use a knife to cut into evenly sized green bodies.
8
Use a wet drawer cloth to cover the steamed buns with the blank, and allow to soak for about 20 minutes.
9
Then put it into a steamer.
10
Cover the pan; gradually heat. After the water boils, steam for 15 minutes over high heat.
11
Cover the pan; gradually heat. After the water boils, steam for 15 minutes over high heat.
12
You can take it out of the pot and serve it on a plate.