Pickled sesame buns
By LisaWindler
I'm bored alone at home. There's nothing fun on the computer, and there's nothing to watch on TV. I'd better play with dough. O(④_④)O~ I asked my mother to buy yeast and pickled mustard to make steamed buns. However, the weather has been bad. It's raining, and I'm afraid that the dough won't go well. Since I'm free today, let's make it today!
- salty and fresh
- steamed
- an hour
- ordinary
Steps for Pickled sesame buns
1
Pour flour into a clean basin.
2
Put the yeast into a bowl.
3
Dissolve the yeast in warm water and leave for 5 minutes.
4
Add yeast water to flour.
5
Use chopsticks to mix until it becomes snowflakes and stop adding water.
6
Knead into a smooth dough and set aside to ferment.
7
Remove the pickled mustard from the packaging.
8
Chop the pickled mustard.
9
Put less oil in the pan, add the pickled mustard, stir-fry, add sesame seeds, peppers and sesame oil, and stir-fry well.
10
Add sesame oil, it smells very fragrant.
11
The specific criterion for dough to ferment well is that if you stick your fingers in it, it will not rebound (it will not be good), and it will not sink (it will be too bad).
12
Remove the dough and soften it and exhaust it. Set a year!
13
Knead the dough into a long strip and cut into evenly small doses.
14
Roll small doses into round slices, and put appropriate amount of pickled mustard in the center.
15
Tighten the palms of your hands tightly, rotate the dough with your right hand while pressing the pickled mustard with your thumb, rotate with your left hand, and squeeze the dough tightly with your thumb and index finger.
16
It's not very neat, but I still feel pretty good about myself. (*^__^*)……
17
It's not very neat, but I still feel pretty good about myself. (*^__^*)……
18
These are put in the refrigerator and frozen.
19
Start steaming! (I steamed 5 of them in total, and I ate 4 of them!)
20
Let's go! Welcome to taste!Pickled sesame buns Make Tips
The book says that when making steamed buns and dumplings, medium gluten flour is used, but when I went to the supermarket, I only had low gluten and strong flour.(I found out online that the strong flour is high-gluten flour.) It may be due to the brand. A pack of low-gluten flour costs 9 yuan 8 yuan per catty. Therefore, the strong flour I use weighs 2 kilograms per pack costs 5 yuan 4 yuan. Maybe because of the gluten content, the steamed buns will naturally shine when steamed. By the next day, even if they are steamed again, the skin will still be hard. The steamed buns bought outside will still be soft and soft after being steamed the next day. The weather has been cool recently. I put a basin of hot water under the basin where the dough is held to promote the dough to ferment better and faster and steal time! (*^__^*)……