Sandwich Buns
1.
It’s okay if you want to use only white flour. I used 300 grams of white noodles here, and added 50 grams of corn noodles and 50 grams of whole-wheat noodles, so is it considered "coarse grains" (snicker). The key personal experience is that after adding coarse grains, the steamed buns are easier to soften. However, it is recommended that the cornmeal be sieved for better appearance and taste.
2.
Put the white sugar into the flour first (the white sugar acts as a stimulant and does not affect the taste of the steamed buns), add 5 grams of yeast powder to the water below body temperature, let it stand for a while to activate it, knead the dough, and cover it. Seal the baby or plastic wrap and wait for it to ferment (in winter, place it in a warm place).
3.
Waiting for the time to make the noodles, you can make the filling first.
4.
Saute all kinds of nuts you like, let them cool, and roll them out (a crusher is not recommended, because the nuts are oily, they will stick to the knife and become lumps); add an appropriate amount of brown or white sugar, and a little white flour can be added to prevent the sugar from melting. Flow soup.
5.
Filling is complete, bottling (you can make a little more at a time).
6.
Noodles, if you post it to this level, it’s done. You can see that there are a lot of small pores inside, and then you need to put out some effort --- kneading the noodles! Mothers who are experienced with steamed buns all know the saying, "The delicious steamed buns are kneaded." After repeated kneading, the buns will become soft after all the bubbles they saw are gone.
7.
The kneaded noodles are divided into equal parts, 13 or 4 400 grams of flour, which is just steamed in a pot (two drawers).
8.
The dough is good, you don't need a rolling pin to roll the skin, just slightly pinch it into a "bowl" shape with your hands, and fill it with fillings.
9.
After wrapping the fillings, knead and shape them.
10.
Garnish with dried blueberries (raisins or goji berries can be used, wash and soak with warm water in advance), put it in the pot, let stand for 10 minutes for a second proofing (this step is very important, it determines the noisy degree of the steamed buns, can not be saved!) After the second proofing, turn on the fire directly-steam for 20 minutes, first wait for the water to boil on medium heat, and then high heat until steamed. When the time is up, turn off the heat, but don't uncover it right away, wait patiently for 5 minutes, and then uncover it when the heat drops off.
11.
Alright! The noisy and fluffy chubby fat guys are out of the pot, put them on the table to let cool.
12.
This time, it’s a little bigger, generally around 50 grams (one or two each). You can determine the size according to the food intake of your own baby or old baby. Look, 70 grams each, uniform and beautiful, perfect!
13.
Well, the protagonist of my breakfast is finished. Breakfast is served with a bowl of milk oatmeal, an egg, two slices of homemade beef shank, a little fruit or juice, to ensure that you are full of energy and not hungry for a morning of study and work. It is not only delicious, but also nutritious. Try it.
Tips:
1. Follow up with the seasonal temperature when making the noodles. The temperature is high in spring and summer. Don't pick a place when you wake up. But if it is winter and the room temperature is relatively low, you need to find a warm place for the bowl according to your own environment. It can be fully fermented; 2. The second proofing is very important, it is related to the softness of the steamed buns, so it must not be omitted; 3. The stuffing in the steamed buns must not be greedy for "thin skin and big stuffing", because too thin skin will affect steaming. The noodles are fully developed during the process, especially if the steamed stuffed buns are steamed, the oil in the meat will "dead" the thin skin.
