Shandong Qiangmianda steamed buns

Among the pasta foods in the north, Shandong's "Qiangmian steamed buns" are very distinctive and famous. This kind of steamed buns are beautiful after being steamed out of the cage. They are big, white in color, and shiny in skin. They are chewy after being eaten and very sweet. Steamed buns are also more storage-resistant than ordinary steamed buns and are less likely to deteriorate if left for a long time because they have less moisture.
In the past, Shandong's "steamed buns" were traditionally made with flour fertilizer. The flour fertilizer was used as an initiator to mix the dough and then ferment. It also needed to add appropriate alkali water, and then add a certain proportion of dry flour to carry out repeated kneading. It is time-consuming and labor-intensive, and has a slightly higher technical content. If you were not from Shandong, you would have to work hard, otherwise you wouldn't be able to make a beautiful big steamed bun!
Nowadays, few families prepare flour fat anymore, especially office workers in cities, most of whom go to buy ready-made steamed buns. However, for the steamed buns sold on the market, merchants rarely make steamed buns with dough in order to make money. On the one hand, it takes time and on the other hand, it will increase the cost. Therefore, if you want to eat them, you have to make them yourself.
Today, Da Chao Shao teaches friends who are beginning to make pasta food. It is a Shandong steamed bun that does not need to be spread. You only need to knead the dough and make it directly. After a while, you can steam it in the cage. It is definitely fragrant and sweet, so delicious, haha! The practices are as follows;