Shandong hand-made buns
By VicentaLakin
My grandfather's family is Shandong, and he loves to eat the guacamole, while my grandmother's is a southerner of the tunnel, and rice and noodles are the staple food. But it's not obvious in our home that the eating habits are so great that mothers from the South love to eat their grandpa's buns, and the tall dad can eat a big bowl of noodles. And these so-called dietary divisions come to me, and they get more confused... When I was little, I was basically just meat and bread, but bread and chocolate, and that was all the old man's "cocoach" all over the world, and when the elders got big, they started to eat on the opposite strip, on the bread, without a drop of rice, until the last two years I fell in love with rice... My brother, who hasn't seen you in years, has come home to visit me for a bowl of rice. I didn't believe it. I went to the supermarket a few days ago, and I saw a big bun sale, and my mom was screaming for a few bags. A few days later, it didn't seem like much of a bun in the fridge, but it didn't seem like the old lady had enough of the buns in the supermarket, chewed without the sweet taste of the rice in the Shandong bun made by Grandpa and Grandma, and put it in the fridge for a few days. Good thing I'm back to learn, and I'm here today to introduce you to the tweedy-wissed buns of Shandong. It's a cold autumn, but it's been done in the kitchen, and it's sweating in the back of the clothes but it's absolutely awesome! Unlike the chords made in the south, Shandong's mostly made of these buns, the fragrance of flour and steam puffs, a white, fat, fat, round of people's water flowing straight out of them, with thin skins, which are chewing out of them, not as big as a bee hole in them. And it's amazing, because it's so little water, and it doesn't choke at all, and I think it's the work that's been done before, so that the flour is fermented under the force. Food doesn't lie, taste doesn't betray
Recipe Recommendations
- wheat flour appropriate amount
- baking powder appropriate amount
- warm water appropriate amount
- sugar appropriate amount
Steps for Shandong hand-made buns
1
Wheat flour and fermented flour, appropriate sugar mix
2
With warm water below hand temperature
3
It's a little wet
4
Spread the noodles, spread the wheat powder, roll the rolls from the top down, and evenly
5
Then spread the noodles, sow wheat powder, roll it up, and then evenly. Repeat this until the face is smooth and clean
6
It's very smooth
7
Scratch a smooth noodle to grow a strip and cut it into a fairly large noodle
8
Every face agent needs to be squeezed again and again, and then it's shaped like a bun
9
It's wet cloth or coated face, it's associated with the time and temperature of the face
10
The fire's ferocious. We'll find it in a few minutesShandong hand-made buns Make Tips
1. The amount of dry flour added later for kneading should preferably not exceed 40% of the total flour used for the dough.
2. You must be very patient when kneading. The quality of kneading directly determines the final appearance of the steamed buns; whether they are smooth and fine is entirely a matter of technique.
3. Do not rush to open the lid immediately after the steamed buns are done to avoid wrinkling and shrinking of the surface; also, do not let them sit covered for too long to prevent the steam from softening the skin.