Various steamed noodle snacks practice

After entering the fall, the north is getting colder and colder, these days I heard that the northeast of Inner Mongolia have begun to snow. As soon as the day is cold, you want to eat some hot food, such as freshly cooked steamed buns, which are hot in the hand and warm in the mouth, especially comfortable. I'm not sure how much I'm going to be able to do this, but I'm sure I'll be able to do it, and I'm sure I'll be able to do it, and I'm sure I'll be able to do it.

Today, I've compiled a list of 6 kinds of steamed home-cooked pasta practices that are easy to do and delicious, and you can't get tired of eating them. And steamed out of the pasta is noisy and soft, nutritious and healthy, but also can help support the stomach, young and old, the whole family like, pattern more easy to learn, as daily staple food is the best, come and look at it!

The first: pumpkin steamed bread

Raw materials: 200g old pumpkin, 300g flour, high sugar resistant yeast 3g, 10 raisins, dry flour;

Features: the color and shape are unique, cartoon cute, with the addition of the pumpkin puree nutrition more healthy.

Detailed practice:

1, pumpkin peeled and sliced on the pot steamed and cooled for spare;

2, cooked pumpkin stirred into the puree, add yeast, flour;

3, kneaded into a smooth dough, covered with plastic wrap fermentation until doubled in size;

4, fermented dough will have a honeycomb inside, soft and fluffy, but will not collapse easily;

5. Take the fermented dough onto a kneading mat, sprinkle some dry flour on it and knead until smooth;

6. Divide the dough into several small balls and knead them until they are round;

7. Use a toothpick to press the lines on the dough so that the round ball of dough looks like a pumpkin;

8. Stick a raisin in the center to make it look more like a small pumpkin;

9.

9, after shaping the dough, let it rise for 5 minutes, if the production speed is slow, you can not need to rise, directly on the pot to steam for 20 minutes, turn off the fire and simmer for 2 minutes. If you wake up too long, the grain of the pumpkin buns will be shallow, but not good.

Second: Brown Sugar Bent Moon Buns

Ingredients: 250g of flour, 150g of water, 3g of yeast, 40g of brown sugar, 10g of flour;

Features: chic styling, sweet brown sugar, the whole family loves to eat a brown sugar bun.

Detailed practice:

1, flour and water, yeast mix evenly kneaded into a smooth dough, put into a large bowl covered with plastic wrap, fermentation until double the size of the fermented dough inside the honeycomb;

2, take out of the fermented dough to the kneading mat, sprinkle some dry flour, exhaust and knead evenly;

3, the dough into a number of

3. Divide the dough into several small balls, knead them and then press them flat;

4. Use a rolling pin to roll out the dough into a cake that is thinner on all sides and thicker in the middle;

5. Mix brown sugar and flour in a ratio of 4:1 to form a filling, and take a piecrust and put it on top of the brown sugar filling;

6.

Third: sesame peanut rolls

Raw materials: flour 360, water 200, yeast 4g, sesame peanut filling moderate, cooking oil moderate;

Features: noisy soft and tasty, nutritious and delicious, can be sweet and salty, as you wish, simple practice. The way to do it is simple.

Detailed practice:

1, flour, water, yeast into a small pot, knead into a smooth soft dough, covered with plastic wrap, fermentation to double the size;

2, take out the fermented dough, put on a kneading mat, put some dry flour, exhaust and kneading uniformly;

3, will be kneaded with a rolling pin rolled out into a rectangle

3, the kneading dough with a rolling pin rolled out into a rectangular pancake, the surface of a layer of cooking oil, and then sprinkle peanut sesame filling, sprinkle some evenly;

4, will be rolled up to form a long roll;

5, with a knife to the rolls cut into small sections, yards to the steamer plate, 10-15 minutes of awakening;

6, put in a steamer, steam for 20 minutes or so, turn off the fire after the stew for 2 minutes to;

The fourth: scallop pancake

Raw materials: 250g flour, 150g water, yeast 3g, cooking oil moderate;

Features: attractive shape, noisy soft and delicious, the middle is not sticky, can be used to clip a variety of food.

Detailed instructions:

1, flour, water, yeast into a small pot, mix well with chopsticks, knead into a smooth dough, and put it into a warm place to ferment until it doubles in size;

2, put the dough on a kneading mat, sprinkle some dry flour, exhaust and knead evenly;

3, divide the large dough into a number of small doughs, and knead the round;

4, put the large dough into a small ball and knead the round;

5, the large dough into a small ball and knead the round;

6, the big dough into a small ball and knead the round.

4. Roll each small ball of dough into an oval shape;

5. Use a rolling pin to roll out the dough into a loaf shape with a thin layer of oil on the surface;

6. Fold the loaf of dough in half;

7. Find a straightedge and press the surface of the loaf with a grain pattern;

8. Pinch the two folded ends of the loaf together, and the loaf will naturally form a scallop shape;

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9, all done, let stand about 10 minutes to wake up, on the pot to steam for 15 minutes, turn off the heat and simmer for 2 minutes can be.

The fifth section: red dates millet nest

Raw materials: millet flour 100g, wheat flour 150g, yeast 3g, water moderate, chopped red dates moderate;

Features: coarse grain fine do, sugar is not high, nutrition and health, practice is simple.

Detailed practice:

1, the raw materials in addition to the dates of all other ingredients into a large bowl;

2, kneaded into a smooth and soft dough, covered with plastic wrap, fermented to double the size;

3, fermented dough volume grew a lot more, and more fluffy and soft;

4, the dates of the chopped into the fermented dough;

4, the dates of the chopped into

5. Knead the jujubes and dough together and knead evenly;

6. Take out a small piece of dough and knead it round;

7. Pinch a hole at the bottom to make a nest;

8. After all the nests are done in order, put them on a steamer plate and leave them to rise for about 5-10 minutes;

9, Put into the steamer, steam for 15 minutes, after steaming and then simmer for 2 minutes can be;

Sixth: cornmeal red bean roll

Raw materials: cornmeal 80g, whole wheat flour 200g, yeast 3g, 150g of warm water, cooked red beans moderate;

Features: a fermentation, save time. Roughage often eat, good for body and mind, do not recommend adding sugar, original flavor is healthier.

Detailed practice:

1, cornmeal, whole wheat flour, yeast, water to a small pot, mix well;

2, transferred to a kneading mat kneaded into a smooth and soft dough, buckle a small pot, let the dough rest for 5-10 minutes, wake up to wake up the surface;

3, will be awakened dough divided into a number of small dough, kneaded and set aside;

4, each dough, kneaded and reserved;

4, each dough, kneaded and reserved.

4, each dough with a rolling pin rolled into a round cake shape;

5, take a pastry, the center of the good red bean filling;

6, close the mouth to wrap round, make a red bean bag shape;

7, and then the wrapped red bean bag with a rolling pin rolled out, into a cake, this time you can see the inside of the red beans, but do not break the skin;

8, And then the cake rolled up, made a roll like, in turn, after doing a good job, yards to the plate, put in a warm place to ferment for 30 minutes, if the temperature is low, the need to extend the fermentation time a bit;

9, after fermentation, the red bean rolls will be more noisy and soft a bit, on the pot steamed for 18-20 minutes or so, after steaming and simmering for 2 minutes can be;

This red bean rolls are used in the one time fermentation, and the first few kinds of fermentation process is not the same.

The red bean rolls use the primary fermentation method, which is different from the fermentation process of the previous ones, it is fermented after shaping, so the fermentation time after shaping is a little longer, while the first five kinds of fermented pasta are the secondary fermentation method, and the fermentation time after shaping the dough is a little shorter. These two methods can be used interchangeably, as long as you can master the state of the dough you can make as you like.

What do you think of these 6 types of fermented pasta? Each practice is not difficult, the production process is detailed, a look will be able to learn, learn them, the home of the staple food will not have to buy, do it yourself to more healthy, but also more delicious it, like if you do it up!

Thank you for reading, like to share their original recipes and food search experience, at home can use simple, common ingredients to make healthy, nutritious home-cooked delicious, so that the kitchen is more of a home taste; go out to be able to look for the streets and alleys of the food stores, tasting a variety of different local delicacies, so that the ordinary life is full of more fun.