Beer steamed buns
By VicentaLakin
Recipe Recommendations
Steps for Beer steamed buns
1
Whisk the milk in the microwave for 15 seconds until warm, add sugar and salt to melt it, add the yeast and stir well with chopsticks.
2
Sprinkle baking powder into the flour and mix well with chopsticks. Mix the baking powder with the flour before adding water.
3
Pour the dissolved yeast solution into the flour, add the appropriate amount of beer, and stir with chopsticks until the flour becomes cotton-like.
4
Smooth dough with your hands until the surface is smooth, and cover with a lid to prevent the skin from drying out. It takes five or six minutes to wake up. The first fermentation method is to relax the dough for a few minutes and then directly shape it.
5
Roll it into a rectangular dough sheet, paying attention to being thin and even thick.
6
Dip your hands with water and pat the dough sheet to wet it, which will help bond between the dough sheets. Roll up the dough sheet, not too loose or deliberately too tight, and use a knife to cut it into sections.
7
Add half of the pot of slightly hot water to the steamer, spread the steamer cloth with wet water, cut the bottom of the steamed buns with a knife, dip them with flour and place them on the drawer cloth, cover the lid and wake up for half an hour. This method allows you to quickly wake up steamed buns and steamed buns in winter.
8
Steam the wake-up steamed buns directly on fire, steam them after steaming for another 18 to 20 minutes.
9
Don't open the lid immediately after turning off the heat, simmer for 5 minutes before opening it to ensure that the steamed buns do not collapse.
10
Da da, the steamed buns are out of the pot. The steamed buns with beer taste even more soft and are really fragrant when paired with tofu curd. One-time fermentation saves time and effort, and even in the morning, you can eat steamed buns and steamed buns within an hour.