It is also a fresh experience to make Chinese-style dough by baking and shaping. This steamed steamed bun is made from the West Point "apricot flavored windmill". The original formula belongs to high-fat dough. It should be made in Chinese style without adding any fat foods. Reflecting the original taste of the dough and making it healthier.
Windmills, as a toy that Chinese people play with when they were young, are quite nostalgic.
Fengche steamed buns
By LynnSawayn
Recipe Recommendations
- flour 200 grams
- baking powder appropriate amount
- edible alkali appropriate amount
Steps for Fengche steamed buns
1
Place the flour and yeast in a bowl, add appropriate amount of water, and stir into large ears.
2
Then add water according to the hardness and hardness required to make a smooth dough, cover it with plastic wrap, and let it sit and ferment.
3
Pull the dough open until it has a honeycomb shape, and ferment it to finish.
4
Pour out the dough on the plate, add appropriate amount of edible alkali, knead the dough by stretching, and draw the dough into a film shape.
5
Place the face on the panel and cut it with a knife until there are no large air holes.
6
Take appropriate amount of kneaded dough.
7
Roll out the dough into large dough sheets.
8
Cut dough into small cubes and set aside.
9
On each small square, cut it diagonally, taking care not to cut off in the middle.
10
Fold the four corners toward the center respectively to make it into a windmill shape.
11
Take a little purple potato dough, knead it into a round ball, and press it in the center of the windmill. The windmill steamed buns are finished. Then cover with a damp cloth and soak for ten minutes.
12
After boiling, put the windmill steamed buns into the pan and steam for 12 minutes.
13
After turning off the heat, leave for a while for 1-2 minutes, open the lid, and dry for a while.