Qianzi Shantou, what kind of steamed bread is about to be lost?

I miss being about seven or eight years old when I was a child. At that time, a kind of steamed bread was popular in Shandong, which was made of bamboo sticks. Every day at dawn, you can hear the voice of an uncle walking in the street: "here comes the bamboo stick steamed stuffed bun!" " "A tattered unicycle with a big dustpan on it and rows of bamboo stick buns neatly inside. The biggest advantage is that there is a hole left by a bamboo stick under each bun. Every time grandma always breaks off the top of the steamed bread and lets the children eat it. She kept saying, "Eat the tip of steamed bread and grow up to be a big official. "

At that time, every household ate corn flour in winter, and only during the New Year or holidays could they get a pure white steamed bread. When visiting relatives and friends, everyone will replace the basket of bamboo sticks at home with wheat and carry them on their backs. Every time they go home to visit relatives, the children can eat one and a half of this kind of bamboo stick steamed buns. Although it is that kind of cold steamed buns, it is not necessary to eat all the dishes so well. This kind of bamboo stick steamed bread needs to be rubbed constantly, and the round raw steamed bread embryo needs to be awakened, and then inserted into such a bamboo stick steamer for water steaming. Although the bamboo stick steamed stuffed bun is chewy and delicious, it is really difficult to master the technology, and now it has gradually disappeared. Shandong bamboo stick buns, the kind of buns that are almost out of print, are mostly uncle-level. I suggest you know about them.

Making technology 1, kneading dough should be based on the principle of "warm in winter and cool in summer". Warm water should be used for kneading dough in winter, and cold water can also be used in summer. Weigh 1 100g cold water, pour it into the washbasin, add 24g yeast powder, stir by hand until the yeast powder melts, and pour in 2400g wheat flour to synthesize dough with certain elasticity.

2. The plastic wrap is tightly sealed with the washbasin to avoid dead skin after the batter surface is dry. In summer, the indoor temperature is alcoholized for 60min at a time, and it is increased by 15-30min in other seasons until the flour is fermented twice as much as before.

3. Sprinkle a layer of wheat flour on the slate, alias "flour patching", and then add about 400-600g of wheat flour while kneading the flour. The process of learning is called "kneading dough". Move the fermented dough to the chopping block, and keep stirring and kneading the dough until the batter is full of strength. You can see that it is looming and cracked, and the supplementary flour can't melt into the batter.

4. Cut the kneaded dough into 100g/ piece of dough, apply force to the dough continuously again, then knead it into a long cylindrical dough with smooth surface, put it on the cage surface, and wake it for 5- 10min in the middle. It is also a short time to wake up in summer and a long time to wake up in winter.

5. During the period, the clear water in the pot will be burned to 70-80 degrees, and then a truce will be called. Quickly insert the raw steamed bread embryo with good proofing into the bamboo stick in the steamer, and cover the steamer cover.

6. When the fire overflows to a certain heat flow, calculate the time and cook for 20 minutes. Leave it idle for a little 2 minutes, open the steamer cover, remove the steamed bread from the bamboo stick, and put it in the cover mat or bamboo basket covered with cage cloth to avoid carbonated drinks or sticking.