Practices and skills of oil steamed bread How to make oil steamed bread

1. First, we prepare a bigger container and then add some flour. After adding some flour, we add some edible sugar, and then add some edible salt, fennel and yeast powder. After fully stirring, we prepare an egg, beat the egg into the flour and stir it evenly again. After mixing well, prepare some clear water, slowly pour the water into the flour, and stir with chopsticks while pouring.

2. When the flour is stirred until it has no graininess and becomes thick paste, we prepare to cover it with plastic wrap, and then put it in the cold room of a warm refrigerator for refrigeration and fermentation. We can also advance one day or advance. The next morning, we can save more time. By the next morning, we can take out the batter, which is already fermented.

Then we prepare a pot and add some cooking oil. When the oil temperature rises to about 40% to 50%, we pour the fermented batter into the fresh-keeping bag. After the batter is not stirred, we fry a slightly larger mask in the corner of the fresh-keeping bag and squeeze the batter into the oil pan. Don't squeeze the batter too big, you can make it a little smaller, just like the size of those steamed buns we usually buy.

4. When the steamed bread floats, stirring with chopsticks or colander will also make the steamed bread heated more evenly, and it can be cooked after the surface is fried to golden brown. You can eat it with Hu spicy soup or beans, rice porridge and the like. Everything's fine. It tastes particularly soft and delicious. If you like it, try it quickly.