Sweet potato and old noodle steamed buns
By NickSchulist
They all say that Laomian steamed buns are delicious, but in addition to the Laomian steamed buns I made when the weather is good, the Laomian steamed buns I made are like stones. I asked many people and they all said that if the Laomian steamed buns are made well, they must be soft and delicious. Unfortunately, the temperature of the weather is still quite low. Last time, a friend at the gourmet house said that he had been cooking noodles for more than 10 years before he could make them well, because the noodles have a lot to do with temperature, humidity, etc. Later, I came up with a solution, which is to use both old noodles and baking powder. This should have the aroma of old noodles and be able to grow quickly. However, this method is only suitable for people like me who are unwilling to explore. I believe this is not as delicious as it is made with completely old noodles!
Recipe Recommendations
- sweet potato appropriate amount
- baking powder appropriate amount
- water appropriate amount
- sweetening
- other
- a day
- ordinary
Steps for Sweet potato and old noodle steamed buns
1
Steam the sweet potatoes in the pan.
2
Use a spoon to press the sweet potatoes into mud.
3
Slide the old noodles with warm water and turn into milky white water.
4
Add old flour, baking powder (a small amount), water, and sweet potato mashed to the flour, and mix to form a smooth dough.
5
The next morning I saw the dough double in size.
6
Exhaust air, pinch strips, and cut with a knife to cut steamed buns.