How to Make Buns with Inclined Noodles

Methods and steps for making bumpy buns

Main ingredient: 400g of gluten flour

Accessories: 3g of yeast, 120g of warm water, 5g of sugar

Methods for making bumpy buns:

1. Weigh 300g of flour and pour it into a bowl, then add 5g of sugar to the bowl and mix it well.

2, 3 grams of yeast with warm water;

3, yeast water and flour mix, kneaded into a ball, molasses at room temperature for 40 minutes;

4, the dough internal organization of the awakening good honeycomb;

5, take the remaining 100 grams of dry flour, in the panels evenly sprinkled with a layer of dry flour, will be the fermentation of the dough kneaded exhaust, and so on the dry dough kneading dough, and then sprinkled with a layer of dry flour, so repeat Knead the dry flour into the dough, sprinkle another layer of dry flour, and then knead again, and so on for 5 or 6 times;

6. Roll out the partially kneaded dough, and sprinkle a layer of dry flour on top;

7. Fold up the two sides to the center;

8. Roll out the dough and sprinkle the dry flour again, and so on for 7 or 8 times;

9. Fold the dough, which has been sufficiently bumped up against the surface, into a fold, and then fold it back up;

10, Cut into 8 doses;

11, kneaded into buns, on the pot to rise for 40 minutes;

12, high heat boil pot, turn to medium heat steaming for 15 minutes, turn off the heat and simmer for 3 minutes;

13, will be out of the pot of steamed buns placed on a drying rack to dissipate the water vapor;

14, break the steamed buns, the inside of the layered.

The difference between bumpy buns and regular buns.

The essential difference between bumpy buns and ordinary buns depends on the layered, chewy and full of noodle flavor. Appearance design, bumpy bun outer skin smooth white; internal structure organization, solid, no obvious air holes, can be unraveled layer by layer; taste, chewy, noodle flavor full. The bumpy steamed buns and ordinary steamed buns method is not the same.

The bumpy buns and flour to add dry flour to improve the texture of the gluten, the finished product as soft, but more dense, layered and chewy and top hungry, the flour to add more cases, you can make a round onion to peel the sense of vision, the old man at home are accustomed to eating this type of bumpy buns.