Traditional old-fashioned blooming steamed buns practices and recipes

1, materials: medium gluten flour, cornstarch, milk powder, sugar, yeast, water.

2, medium gluten flour plus cornstarch milk powder mix well.

3, then pour the right amount of water in the yeast a little bit of mixing evenly and leave it for 2 minutes.

4, a small half cup of warm water into the appropriate amount of sugar according to taste and mix well.

5, two cups of water to join the mixing of the flour slowly blend, the water must be less, slowly stir, not enough to add a little warm water.

6, finally kneaded into a dough, covered with a wet gauze placed 30 minutes to ferment.

7, then sprinkle a little dry flour on the panel, put the dough on it and cut it into uniformly sized buns, of course, the shape can be according to personal preference, it can be a long strip or round. After cutting them, put them into a cage drawer with water and cover to ferment again for 10-20 minutes.

8, steam 10-15 minutes on high heat, steam and then turn to low heat and steam for another 10 minutes, turn off the fire after 3 minutes of rest. Delicious corn bread is done! Winter is here, to supplement, eat more pasta has the benefit of oh.

9, materials: 200g of gluten flour, 40g of cornstarch, 2 purple potatoes, 3g of fast-acting yeast, 100g of lukewarm water (about 35 ℃).

10, the ingredients are divided into three plates, A plate 80g flour, B plate 80g flour, C plate 40g flour plus 40g cornstarch.

11, peel and wash the purple potatoes and cut into small pieces, put them into a heat-resistant container with 15g of water and microwave on high for about 6 minutes.

12, use a spoon to press into the potato puree.

13: Put 1g of yeast in a small pot, add 80g of purple potato puree and stir well to dissolve the yeast side.

14, add the flour in pan A.

15: Mix it into a smooth purple potato dough.

16: Take another bowl, add about 42g of warm water and 1g of yeast and mix well.

17: Add the flour in pan B.

18, and form a white dough.

19: Take another bowl, add about 42g of warm water and 1g of yeast and mix well.

20: Add the flour and cornmeal from the C pan.

21: Make a yellow dough.

22: Put the three-color dough, cover it with a lid or a damp cloth for fermentation.

23: Let the dough rise until it doubles in size.

24: Exhaust and knead the three colors of dough, then pull them into equal parts.

25, white rolled into the largest round skin, purple rolled a little smaller than white, yellow kneaded into a small ball.

26, put the white on the outside, the center is purple, inside is yellow.

27, like a bun.

28, after wrapping, knead round.

29, close the mouth face down.

30, top with a knife to pull out the cross flower knife.

31: Place in a steamer at regular intervals and let rise for 20 minutes.

32, cold water on the pot, high heat until the top of the steamer is hot, then turn to medium heat and steam for 15 minutes, turn off the heat. Wait 3-5 minutes before uncovering.