How to steam the rolls, white and fragrant, children and adults tasted endless praise?

How to steam rolls, white and fragrant, children and adults tasted the full of praise?

When you steam rolls, you don't have to add yeast! The first thing you need to do is to make sure that you have a lot of time to do your research and that you have a lot of time to do your research. I'm the chef Jiang Yizhou, today it's time to share the food with the guys, are you ready for it?

Rolls are one of our favorite dishes in the northern region, and every time our family steamed steamed buns, I will also pester my mom to make some rolls to eat. The production method of the rolls is also particularly simple, just a small amount of oil sprinkled into the inside of the onion and its thirteen spices and salt, an authentic snack on the almost already done.

Generally, in the case of steamed rolls, it is necessary to wake up. The wheat flour used to steam the rolls is ordinary flour or low gluten flour. The vast majority of the home with all gluten flour, many friends like to do their own steamed rolls at home to eat, but the only situation is to wake up.

Step 1

First, prepare a clean bowl in advance, add 37 degrees of warm water. Then put five grams of prepared yeast in it and mix it well with chopsticks. To release the yeast's vitality, melt the yeast in warm water beforehand, and put about five grams of yeast into 500 grams of wheat flour.

Step 2

Pour 500 grams of prepared wheat flour into a large bowl, add 10 grams of sugar, then add a small spoonful of lard and mix well with chopsticks. Then a few times a little into the appropriate yeast water, stirring with chopsticks into a flocculent. Then take your hands and roll it into a smooth batter.

Step 3

Most of the eighties know about lard, right, when living conditions were not considered too high. You only needed one serving of lard at home to make xiao long bao and its scallion pancake. So here we are in the case of steamed rolls, the same need to use lard, so that the steamed rolls are puffy and soft.

Step 4

After the bread is kneaded, it is then covered and placed in a warm place to rise until it doubles in size. The batter only needs to be placed in a warm area, so you don't have to worry about the flour fermentation.

Step 5

After about an hour, you can see that the bread at the moment is already in the shape of a honeycomb. At this moment we can take down the dough, first to the board on the sprinkling of a small amount of dry flour, and then rub the batter exhaust pipe, it will be changed into a small round pancake shape. Brush the inside with a layer of vegetable oil, sprinkle with a small amount of sliced green onions with 13 spices and salt, immediately roll it from one end. Subsequently divide into evenly sized bun skins.

Put these bun skins in a steamer basket brushed with oil. Place them in a warm place and let them rise again for 20 minutes, then steam them in cool water for about 20 minutes. The rolls made in this way, the rolls are white and fragrant, and will not be hard even if they are cooled. Well, the above is about the appropriate steam rolls **** enjoy it. Everyone in the case of steamed rolls, must remember to add sugar and lard oh!