Speaking of which, children in the north grew up eating steamed buns. Learning to make pasta is the most basic required course. This time, instead of making regular white steamed buns, I used my own squeezed peanut and rice pulp instead of water and dough to steam a pot of miscellaneous steamed buns.
Although we are not handsome and have dark skin, we are healthy and more nutritious than white rice and fine flour. Our color is also natural, and it is even more precious in this era when dyed steamed buns are rampant, isn't it?
coarse grain steamed buns
By OcieKohler
Recipe Recommendations
- flour ６００ grams
- dry yeast ６ grams
Steps for coarse grain steamed buns
1
Add a small amount of water to melt dry yeast. Use cold water in summer or warm water in winter. Stir well and let stand for 5 minutes;
2
Add yeast water to flour;
3
Add the miscellaneous rice paste in portions, stirring with chopsticks while adding until the flour begins to form into lumps;
4
Knead the dough with your hands into a uniform dough, but don't rub it vigorously at this time, and you can basically form it into a ball;
5
Cover the dough or cover it with a damp cloth and let it rest for about 15 minutes, then knead the dough evenly with your hands;
6
Continue to cover the dough and wake it up. This time it will take a long time. It takes 1 to 2 hours in summer and 2 to 3 hours in winter. When the dough is fermented to twice its original size, the inside is evenly honeycomb, it means that it is ready to wake up.
7
At this time, you need to use all your strength to start kneading the dough hard to knead out the cavities and bubbles formed by fermentation. This process takes at least 10 to 15 minutes;
8
Divide the kneaded dough into evenly sized doses, then fold it by hand from the outside to the inside and knead it in circles, and finally shape it into a steamed bun shape;
9
Apply a thin layer of oil on the steamer to avoid adhesion;
10
Put the steamed buns in, cover them and wake them up for 20 minutes. Then bring to a boil and turn to low heat to steam for 15 to 20 minutes. After turning off the heat, simmer for 3 minutes before opening the lid. Immediately take out the steamed buns and place them on a bamboo curtain or grill. Let cool.coarse grain steamed buns Make Tips
Steamed buns may seem simple, but it is not easy to make them well. There are three key points: one is that the dough must be awakened twice, and it must be awakened for a while before steaming, so that the steamed steamed buns can be soft and not dead. Pimples; Secondly, when kneading the dough, you must knead it with great force. The harder you knead it, the surface of the steamed buns will be smooth and without folds, and the inside will not be loose and unshaped; The last and most easily overlooked point is that never use high fire all the time when steaming, otherwise the water vapor will drip down and burn the steamed buns. If you open the lid immediately after turning off the heat, the steamed buns will easily collapse and retract, but the stewing time should not be too long.