【tianjin】chinese Knot Steamed Buns

Name: 【tianjin】chinese Knot Steamed Buns
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Flour; 3g yeast; 1 tablespoon Red Yeast Rice Noodles; Some Plain Water

by Mother Man Bao

4.7 (1)

Favorite

Difficulty

Normal

Time

Serving

The Chinese knot is a hand-woven handicraft unique to China. The sentiment and wisdom displayed on it are just one aspect of the ancient Chinese civilization. Because of its symmetrical and exquisite appearance, it can represent China's long history and conform to the customs and aesthetic concepts of traditional Chinese decoration, so it is named Chinese knot. Chinese knots are not only beautiful in shape and diverse in colors. These, such as "More than good luck", "Blessings and happiness", "Double happiness at the door", "Auspicious luck", "Good journey" and Chinese knots, all express warm and rich blessings and praises. And a masterpiece that conveys heartfelt prayers and wishes. The Spring Festival is a traditional Chinese festival. The streets and alleys are covered with Chinese knots. The red Chinese knots convey a strong flavor of the year. It represents unity, happiness and peace. Therefore, it is an indispensable decoration for the Spring Festival and is deeply loved by everyone. Today I mixed the red yeast rice noodles into the flour and made a Chinese knot-shaped steamed bun. I wish you all a happy and peaceful year. "

Ingredients

【tianjin】chinese Knot Steamed Buns

1. Add a spoonful of red yeast rice noodles to the flour.

2. Dissolve the yeast powder in an appropriate amount of warm water, and then add it to the mixed powder of flour and red yeast rice noodles.

3. First use chopsticks to stir gently, and then knead it into a moderately hard Sanguang dough.

4. Cover the lid and leave it in a warm place to ferment for more than an hour to double its volume.

5. Take out the dough and knead it until it is smooth, and then roll it into a thin, even sheet.

6. Use a knife to cut into even noodles.

7. Take the right amount of noodles and weave them in a crisscross pattern.

8. You need to be patient. After editing it, tidy it up a bit.

9. Make another square of the same size, cut off the extra part of the edge, and apply some water to the corners to make it sticky.

10. First lay one of the squares with woven grids, take an appropriate amount of dough and roll it into a thin strip, as shown in the figure, the "knots" on the four corners are slightly more than one or two circles, which looks beautiful.

11. Surround all around, leaving no gaps.

12. Fill the center with an appropriate amount of dough to make it plump and bulge in the center without collapsing after steaming. (I'm making a steamed bun this time, or I can fill it with red bean paste to make a Chinese bean curd bun)

13. Then cover another square of the woven grid, which can be glued with some water. (I feel that the "" and "rope loops" on the four corners are a bit small, so I temporarily added another circle on the four corners.

14. Let's make the ears. Take an appropriate amount of dough and roll it into thin slices. Use a knife to cut it into strips. Don't cut one end connected.

15. Apply some water and roll it up.

16. Don't forget to insert a noodle in the middle when rolling.

17. Put the Chinese knot in the steamer, cover it and let it stand for a while.

18. Put the Chinese-knotted tassels and the hanging rope above (to rub a moderately thick noodle) into the steamer, cover the lid and let it sit for a while.