Polka Dot Thread Two-color Knife to Cut Steamed Buns
1.
Prepare the ingredients: Yixiaobaking Northern Steamed Buns self-raising powder, fresh milk, barley seedling powder; Steamed bread self-raising flours are not limited to brands, fresh milk can be replaced with water, barley seedlings powder can be replaced by matcha powder, strawberry powder, etc.;
2.
Weigh 220 grams of steamed buns self-raising powder into the basin;
3.
Pour in fresh milk, the water absorption rate of flour is different from the thinness of milk, you can add it gradually, depending on the state of the dough to increase or decrease; first use chopsticks to stir it into a floc;
4.
Knead dough without dry powder by hand;
5.
Divide the dough into two, one serving is 150 grams and the other is 200 grams;
6.
Press and knead the dough slightly for about 8 minutes, adjust the time according to the strength, until the surface of the dough is smooth and the inside is fine; the other dough should be buckled in a basin to prevent the moisture from evaporating and drying out;
7.
Let's make a comparison: the left side is the dough that is not fully kneaded, which is uneven and yellow in color; the right side is the kneaded dough, which is smooth, delicate and white;
8.
Hold the kneaded dough in a basin, spread out the other dough, and pour the barley grass powder and a little cold water on it;
9.
Press and knead with the method of step 6 for about 8 minutes, the dough is smooth and delicate; divide the barley seedling dough into 150 grams and 50 grams;
10.
Roll out the white dough into a rectangular dough sheet with a length of about 35 cm and a width of about 15 cm, with a thickness of about 2 mm;
11.
Roll out the barley seedling dough into thin and thick noodles of the same size;
12.
With the white noodles underneath, spray a little water with a watering can, and then spread the barley noodles; with the water bonding, the noodles fit well;
13.
Roll it into a roll from top to bottom; round gently, with the seal facing down; the air bubbles on the epidermis can be pierced with a toothpick;
14.
Knead the small dough into a thin strip, the length is slightly shorter than the length of the two-color dough roll, and the length of the dough roll can be reached after rolling into a long piece; in order to prevent it from being too long, roll it diagonally so that the width of the dough can be Just cover the surface of the noodle roll; round holes of different sizes can be engraved on the top with a piping mouth, or other patterns can be used instead;
15.
Use a small watering can to spray water on the two-color dough roll, gently lift the decorative dough, cover it on the dough, gently stroke and press to make the dough fit more firmly;
16.
Use a sharp knife to cut off the irregular dough rolls at both ends, and then cut into 6 equal parts; when cutting, be careful not to press and cut, but cut like a saw, to keep the cut surface flat and not deflated;
17.
Knead the remaining leftovers into a smooth dough again, roll it out into a long strip, and roll it into a roll;
18.
Put a steaming mat on the steaming tray, put the raw steamed buns on it, leaving room for expansion; put it in the steaming box for natural fermentation for 20-30 minutes, the volume is 1.5 times the original size;
19.
The raw steamed buns are directly put into the steamer, heated in cold water, 100 degrees, 20 minutes; if you use a steamer, this is the same time;
20.
After steaming, do not rush out of the pot, simmer for 5 minutes before taking it out. The surface is smooth and flat.
Tips:
1. In order to make the steamed buns better shaped, do not have too much liquid, so that the steamed buns will not be too lying;
2. The dough that is not in operation should be buckled in a basin, and the waterproof component will evaporate and dry;
3. Because it uses self-raising powder, it does not need to be fermented once. After shaping, it can be steamed when it is 1.5 times the size;
4. If you make your own ingredients, you can use 220 grams of all-purpose flour, 2-3 grams of dry yeast, 8 grams of sugar, and 140 grams of milk.
