Box steamed bun
When I was a child, eating white flour was a very luxurious thing. Usually, it was coarse grains. Only when there were occasional guests at home would I make pancakes. At that time, when making pancakes, three and a half bricks were used to support a rice spoon on the ground, and then straw was used as firewood to burn the rice spoon to bake the rice bun. After the rice bun was made, my great-grandmother or mother would sometimes rub oil on the rice bun to make this kind of box bun.
Recipe Recommendations
- flour appropriate amount
- salt appropriate amount
- spiced powder appropriate amount
- oil appropriate amount
Steps for Box steamed bun
1
Stir flour and dough slightly softer than earlobes for ten minutes.
2
Divide into the appropriate size of dough and knead evenly.
3
Roll the dough into large pieces one by one for later use.
4
Set a fire to a pan (the best making tool is rice dumplings, and now you can't enjoy the steamed buns made with rice dumplings), heat the pan and put in a cake crust to fry.
5
When the crust is slightly foamed, turn over and brown on the other side.
6
Open the cooked steamed bun stand well, and use a brush to evenly coat it with a layer of oil.
7
Spread the five-spice powder and salt evenly on the oiled cake crust, pay attention to the quantity, and prefer the quality before the quantity.
8
Take another cake crust and cover the cake crust with the oil and seasoning in it for later use.
9
Put the oil in the bottom pan and put the two steamed buns together into the pan and fry.
10
Carefully pick up one end of the cake crust and fold it in the middle. At this time, both the pot and steamed bun are hot. Be careful not to get hot and fold both ends in half.
11
Fold the steamed buns that have been folded in half at both ends again.
12
All steamed buns are folded in this way and baked until golden on both sides can be eaten.
13
This is a kind of steamed bun between oil cakes and steamed buns. You can chop the steamed bun into small pieces and eat it with porridge. Nowadays, families generally don't eat it this way. They either make oil cakes alone or eat steamed buns alone. Compared with the above two methods, this kind of box steamed bun is a little more troublesome. Only by going to a local fisherman's house to eat can you have such authentic farm food.