This plum blossom steamed bun has rice flour added. I have been buying rice noodles for some time, and I wanted to use them to make bread, but the oven has not been working well recently. It has been good and bad, which makes me very conflicted, so I used them to make steamed buns.
Taste? It's a very natural taste, with a slight sweet aroma, and it's very tough to chew.
Plum Blossom steamed buns
By FayDavis
Recipe Recommendations
- ordinary flour appropriate amount
- milk powder appropriate amount
- yeast appropriate amount
- milk appropriate amount
- corn oil a little
- sweetening
- steamed
- several hours
- ordinary
Steps for Plum Blossom steamed buns
1
Put the materials into the bread bucket in the order of liquid first and then solid, and start device 8 to knead until it becomes a smooth dough.
2
Remove the bread bucket, cover it with plastic wrap, place it in a warm place and ferment until twice its original size.
3
Remove the dough and place it on a floured panel, vent and knead well. Set aside and let soak for about 15 minutes.
4
After soaking, divide into small dough and knead evenly.
5
Take a dough and roll it into a round shape with a rolling pin.
6
Add the filling.
7
Press the mouth down flat, use a knife to cut evenly several times, place the wolfberry in the middle and press.
8
Turn each piece over with the cut surface facing up to form a quincunx shape. Put the raw rice directly into a steamer (put cold water in it) to ferment.
9
Fermentation until it reaches 1.5 times its original size (or about 30 minutes), and then it can be steamed. Turn off the heat 15 minutes after the heat is boiled, open the lid again after 15 minutes, and you can enjoy it.