After eating white steamed buns for a long time, they will feel a little tired, so I want to change it out.
I remembered that when I was at home, my mother always cooked steamed buns for us. Adding vegetables to the steamed buns not only increased the flavor, but also made the steamed buns particularly strong and sweet to chew!
When the steamed buns had been steamed for about ten minutes, the fragrance had already quietly come out, and the smell of my stomach made it growl non-stop! The special and unique fragrance of pepper leaves, salt and steamed buns mixed together is really beyond words...
The steamed buns were out of the pot, and they cooperated very well. They were all white and fat. When they touched them with your hands, they were very soft. It was another successful production!
Cut steamed buns with salt and pepper knife
Recipe Recommendations
- flour 200 grams
- warm water appropriate amount
Steps for Cut steamed buns with salt and pepper knife
1
Melt the dry yeast with warm water, mix the dough, knead it into a smooth dough, cover and ferment for 40 minutes.
2
A handful of fresh pepper leaves. Remove the pepper leaves, wash them and control water. Don't use the rest.
3
Chop the pepper leaves that are dried.
4
Ferge the dough to 2 to 3 times the size, take out the dough, stretch the area to a larger size, add the chopped pepper leaves, and add two spoonfuls of salt.
5
Pinch around and close. Rub repeatedly until the pepper leaves are kneaded evenly. Knead the dough until smooth.
6
Knead the dough into strips. Use a knife to cut off both ends first, and cut the rest into steamed buns of appropriate size.
7
Shape the steamed bun and rub the cut ends together to make a round steamed bun. Fermentation again for half an hour.
8
Add water to the steamer, open fire, and shape the secondary-fermented steamed buns again. Put them into the steamer and use the temperature of the water to ferment again. At this time, remember not to cover the lid. Wait until the steamer water boils and the steam is very strong, then cover it. Steam over high heat for twenty minutes.