This is the first time I have made edible steamed buns. Although the sales are not good, it has made great progress compared with the steamed buns that I couldn't eat before. I work hard to make them better in the future.
It was completed yesterday afternoon, and served with egg and seaweed soup this morning, and celery and dried pork as side dishes. It was not bad.
Edible steamed buns
By FrankHoeger
Recipe Recommendations
- flour 300g
- yeast 4g
- warm water appropriate amount
Steps for Edible steamed buns
1
Prepare the flour and melt the yeast with warm water.
2
Add the yeast water to the flour, stir well, knead into dough, and set aside to ferment. (I don't think I'm done here. I should knead the dough until it doesn't stick to my hands. I forgot. So that the dough after fermentation was very sticky. I added a lot of flour, but it was still sticky at the end...)
3
After fermentation for an hour.
4
Continue to knead the fermented dough for a while to exhaust the air, and then it can be shaped. I made two layers and photographed this layer.
5
After shaping the steamed buns, let them stand for 20 minutes before steaming. After the water boils, steam for another 15 minutes and turn off the heat.
6
OK~~ steamed.
7
The finished steamed buns are put into the refrigerator after cooling, and then steamed when eating. (I have eaten all, 12. Yesterday, my mother and I each tasted a small one. This morning, my father ate 5, my mother ate 3, and I ate 2. What to eat tomorrow morning is another problem =0=)