Do you have handmade buns in your hometown?

Hello, everyone, this question is of course very simple, but it may be less. If you want to eat handmade steamed bread, I often make it myself. I prefer to eat pasta to nourish my spleen and stomach.

Northerners like to eat steamed bread, just as southerners like to eat rice, which is basically the main course of a family. As people living in Longdong, northwest China, they grew up eating steamed bread (flower rolls) for generations. There are many people in the family, and they steam in a large iron pot for a day or two at a time. Even if there are fewer people, it will be the same labor and time. It doesn't matter if you steam too much. When you eat cold, put them on a hot pot. However, kneading dough, kneading dough, mixing alkali and kneading steamed bread are all done by hand. Even with the development of pasta machinery, in addition to the extensive use of machinery in steamed bread shops, steamed bread and flower rolls are still steamed by hand in their own homes. As far as I'm concerned, except for weddings, funerals and other major events, the Chinese New Year is coming, and the metropolis will go to the steamed bread shop to buy it. Usually more than 80% make handmade steamed buns at home.

No wonder, this is for a reason:

The picture shows the taste of handmade steamed bread. Just because handmade steamed bread is done independently in our own home, we used to use traditional fermentation methods, using old flour and flour. Even now, rural families rarely use yeast to make dough. This is the smell of steamed bread or flower rolls fermented and steamed with old noodles.

The old steamed bread is a small piece of dough left over from the last steamed bread, which will be used as the "noodle head" next time. If the pickled dough is dry, it should be softened with warm water first and then mixed with flour. Some people forget to leave dough and don't buy yeast. They either borrow from their neighbors or make their own dough (the method is discussed separately), and they also want to eat an "old dough steamed bread". Because the dough is in place, you can smell the fragrance of the dough, which is the fragrance of the dough that the elderly love to use and has a special fragrance.

Old-faced steamed bread is made of dough the night before, and the fermented dough goes through many processes such as kneading, adding alkali, kneading embryos, steaming, etc., especially after adding alkali in the early morning of the next day (10 hours later). Only a proper amount of alkali can neutralize the sour taste in dough and make steamed bread have an alkaline taste. I like to eat steamed bread with old noodles, which is actually the alkaline taste of steamed bread.

Crush the gluten of handmade steamed bread and melt it with water. While pouring "dough water", stir it with chopsticks, slowly stir it into a flocculent shape, then knead it into dough by hand and polish it. After more than ten hours of fermentation, the dough becomes fluffy, and there are many pores and lactic acid bacteria, so it is necessary to add a proper amount of soda ash. At this time, put the fermented dough on the chopping board and knead it vigorously to ensure that the bubbles in the dough are discharged and the added alkali is kneaded evenly. Knead the dough into long strips, cut into small pieces and knead into steamed bread. Repeatedly rubbing, it is a tough old steamed bread.

On the other hand, because there are not enough yeasts as strains in the old dough, some dough is not fermented completely, and some dough is "dead", so the steamed bread will have gluten.

Conclusion:

Handmade steamed bread continues the production process of the older generation. The dough mixing, kneading, and waking are strictly controlled, and the dough is naturally fermented without adding other additives except soda ash. It smells delicious, has a strong taste, has a sweet aftertaste, is good in cold food, does not change its taste after steaming, and is safe and secure to eat. More importantly, save money. To tell the truth, if you often buy steamed bread to eat, you have already "advanced" the food expenses. Why not "have fun"?

Handmade steamed bread is rare in the market, and it is usually processed by machine because of the low labor efficiency. If you want to eat real handmade steamed bread, you can only make it yourself. It's really delicious. It's delicious. Our family made it ourselves. The following video is the process of steaming steamed bread yesterday.

Yes, and it is very delicious. Mainly to do it often. Well, put a bag of yeast in seven or eight bowls of noodles. Keep the noodles thinner. Then put it in a slightly warmer place for fermentation for four or five hours. When steaming, put less baking soda and knead the noodles. It is delicious.

Yes, my parents eat steamed bread at home every year.

Moreover, traditional noodles and distiller's grains are used to make dough.

Let me share with you the making of handmade steamed bread:

Distiller's grains steamed bread:

1, component:

100g of old dough, (old dough is a piece of dough left over from steaming steamed bread),

About 80 grams of distiller's grains (distiller's grains are old rice wine)

2. getting old:

Add a bowl of clear water to the container, pour the distiller's grains into it, then break the old dough into small pieces and soak it overnight.

(Soak the wet surface for 3 hours. )

After the dough is soaked, add about 300 grams of dry flour and stir it casually. Stir it into thick dough and let it stand for 8 hours.

(If the summer is shorter)

3, and:

Medium gluten flour,

(medium gluten flour, that is, ordinary flour)

Pour common flour into a basin,

Mix the dough with the cooked dough and stir while pouring.

When the dough is stirred into a big flocculent shape, knead it into a dough with moderate hardness, knead it smoothly and delicately, cover it with plastic wrap, and wake it up to twice its size.

4. Add alkaline noodles:

The ratio is 1 kg, and one gram of edible alkali is added to the wet dough.

Melt the alkaline noodles with a small amount of boiling water, then add some dry flour to the alkaline noodles and stir to form a fried batter.

Then, open a nest of hair noodles, drop the paste of alkaline noodles into it and knead it evenly. Be sure to knead it for a while, knead it evenly, then knead it into long strips, then cut it into small doses of uniform size, then knead each small dose into a ball with the smooth side up, and put it evenly in the steamer after kneading.

Wake up and send it for about 20 minutes

5, steamed bread:

After the water is boiled, steamed bread is served. Steam for 15 minutes, then turn to medium heat, steam for 10 minutes, then turn off the fire and stuffy for 3/5. Take out the steamed bread quickly in a minute or two. If you don't take it out quickly, the steamed bread will stick to the cage cloth, the bottom will peel off and the sound will make you look good. Take it out of the cage and put it in a container that breathes up and down. Don't get caught in the middle of steamed bread. These are all my personal experiences. If there are any mistakes, please leave a message for guidance. Thank you for watching!

The steamed bread I ate as a child tastes a little different from the steamed bread I eat now. The steamed bread I ate as a child is not as white and delicate as the steamed bread now. The steamed bread I ate when I was a child was thick and stiff. Although there are handmade steamed buns in our hometown now, the method is the same, but the noodles are different. Now people's living standards have improved, and they have higher requirements for taste. Everyone thinks that delicate noodles taste better. In the past, people were poorer than teachers and had rough faces. Now that the living standard has improved, I don't eat coarse steamed bread very much. Over time, even the steamed bread made in rural areas is made of refined flour. It's hard to find the old steamed bread that I used to eat very strongly.

In our hometown, there should be handmade steamed buns. This is the 20 19 vocational skills training held by our factory in Yiliang. Respond to relevant policies and train employees' second vocational skills! Learning traditional pastry cooking, during this period of study, we have benefited a lot and taught us how to "ferment and knead dough". Subsequently, all kinds of handmade traditional pasta were made.

Yes, my mother-in-law and my father can cook. They even cooked it during the Spring Festival. What they brought back was delicious.

No, because I am from the south, because I have never done it since I was a child, but I have learned from my colleagues in the north, but I have failed every time. I look forward to having a professional expert to teach me again.

Yes, I made this by hand. You can sell it any way. It sells well in our local area. It can be sold for about 1000 yuan at most.