Quick-raising Method / Fermented Bean Curd Red Oil Nest of Monkey
1.
Pour flour into the basin, add baking powder and stir evenly;
2.
Pour warm water into the container, add yeast and sugar, mix well and let stand for 2 minutes;
3.
Pour into the basin and stir with chopsticks to form a fluffy shape;
4.
Knead it into a smooth dough, cover it with plastic wrap and leave it for about ten minutes (my chef machine kneads the dough for 7 or 8 minutes in the third gear);
5.
Cover with plastic wrap and ferment to twice the size, and the fermented dough will have obvious dense air bubbles when it is picked up by hand;
6.
The fermented dough is kneaded for a few minutes, and the gas in the dough is discharged and rounded (I used the chef's machine to knead for 6 or 7 minutes);
7.
The following is the method of making heirlooms that my dad learned! Take out the dough and divide it into two large doughs;
8.
Divide a large dough into eight small doughs and round them separately for later use;
9.
Use a rolling pin to roll another large dough into a rectangular dough sheet (the thinner the roll, the better);
10.
After mixing the fermented bean curd and chili oil, stir well (I use Laoganma chili oil and fermented bean curd to mix, because the fermented bean curd contains high salt, so there is no need to add salt);
11.
Spread evenly on the dough;
12.
The roll grows into a strip (this step is thinner and thinner!)
13.
Cut all into small pieces;
14.
The cut dough is divided into eight piles;
15.
Roll out all the eight small round doughs into round dough;
16.
Take one of the cut small pieces and place them on the dough;
17.
Wrap it like a bun;
18.
Squeeze the mouth tightly;
19.
Close down and complete each one in turn;
20.
Pour the right amount of water from the steaming pot, put the wrapped nest of monkeys on the dragon drawer of the steaming pot, cover the pot and let it rise again for 15 minutes. The fermented Hanamaki will be swollen and empty by hand;
21.
Steam on medium-high heat for about 25 minutes, turn off the heat and simmer for three minutes, take it out;
22.
Finished picture
Tips:
1) When making noodles, be sure to use warm water of about 38 degrees, that is, warm water that is slightly warmer than the palm of your hand to better help the fermentation.
2) Baking powder and sugar are also additives that promote the fermentation of the dough, which is essential in this recipe!
3) The fillings can be matched according to your own preferences, such as salt and pepper onion oil, spiced cumin, etc. In fact, it is especially important to master the correct production method!
