1. Put two bowls of noodles first, then rinse the Angel yeast powder (one third of Angel) with warm water, add milk, stir well, and finally mix the noodles. Don't be too soft, make the dough harder
2. Constantly kneading the dough to make the surface smooth
3. Seal the kneaded noodles with plastic wrap or a rag and place them on a radiator to let it rise. Usually it can be sent in 15-30 minutes, which is 2-3 times the original
4. I soaked Chixiaodou the night before and cooked it when I was making noodles. Fill the pot with water that has surpassed the Chixiaodou, boil it on high heat, and cook it over low heat. Look at it from time to time, until the chixiaodou is soft and rotten. For those who like to put sugar, you can put sugar as you like
5.
I don’t have gauze at home, so I brush the pan with cooking oil so that the steamed buns will not stick to the pan.
When kneading the noodles, you can add half a bowl of flour. Constantly kneading noodles, there is a saying: downed daughter-in-law, kneaded noodles. It means that the more you knead the noodles, the better.
When I felt like I was kneaded, I cut the noodles into 7 starters, each of them kneaded into dumpling slices, and put the cooked Chixiaodou inside. After everything is wrapped, put it on the chopping board and wake up for 10-15 minutes
6. Mine is an electric steamer, and I put 30 marks of water first for 30 minutes. I first boil the water until the water boils, then put the oiled pan and cover the pan. look forward
Tips:1. Use warm water to mix the noodles;
2. When the water is boiling, put the pot and drawer to steam the buns;
3. Soak Chixiaodou one night in advance, and it will cook well the next day.
