I don't know what title I should get. I originally wanted to try making steamed buns with a knife, but why didn't I cut them neatly? Later, it developed into playing with "plasticine". Can the ones without stuffing be called steamed buns? Let's call it flower steamed buns for the time being. The children "play" very happily and are very keen on making "steamed buns". Before they can make the dough, they rush to wash their hands...
I think the dough used to make knife cut steamed buns should be harder than the dough used to make steamed buns. Like the knife cut in my picture, this shape may not be beautiful when steamed. I think the knife cuts in some food stickers are very neat and neat.
flower steamed buns
By SamSanford
Recipe Recommendations
- flour 300 grams
- milk 150 grams
- yeast 4 grams
Steps for flower steamed buns
1
Warm the milk, dissolve the yeast in the milk, and let it sit for 5 minutes to activate the yeast.
2
Slowly pour milk into a flour bowl, knead into dough, cover with plastic wrap, and wake up for about 1.5 hours.
3
Place the fermented dough on the plate and knead it, vent the air, and knead it for about 15 minutes.
4
Put it in the basin and wake for 15 minutes.
5
Knead again until it becomes a long strip.
6
Cut into small pieces.
7
Finally, you can make steamed buns and play at your will, ha.
8
Heart shaped.
9
Flower shape.
10
Twist shape.
11
Five-star shape.
12
Shape of the sun.
13
Put on the pan and steam.
14
Steam it well and take it out of the pan.