Using A Noodle Press to Make A Knife to Cut Buns
1.
If the milk is iced and needs to be warmed up or heated slightly, take out half of the milk and add the yeast, stir to melt
2.
Sift the flour (I am used to it, haha) Slowly add the yeast milk, stir, and then slowly add the remaining milk to form a dough
3.
Knead the dough smoothly and cover with plastic wrap
4.
Put it in a warm place (in the summer and winter, you can put it on the steamer or open the oven to ferment) to 2 times the size
5.
Vent the fermented dough and divide it into 4 equal parts
6.
Take one portion and press the noodles repeatedly with the noodle pressing machine. Slowly reduce the 2 levels from the outermost level. Be careful to keep the noodles not too wide.
7.
After pressing out the long noodles, brush a little water on the surface, not too much
8.
Slowly roll up from one side to the other, paying attention to the tightness of the roll and the closing down
9.
Cut off both sides and press down slightly
10.
Put it on oiled paper, put it in the steamer, and let it rise for 20 minutes. (This is summer operation)
Heat a pot of cold water on high heat, about 15 minutes. Turn off the heat for 5 minutes before boiling
Tips:
1. The operation of the noodle press is relatively easy, if not, you must slowly knead it with your hands.
2. The water absorption of flour is not necessarily the same, so it depends on the state of the dough.
3. The criterion for judging the completion of fermentation is to look at the state that is twice as large, which can be to dip a small amount of flour into the dough with your fingers, and the recessed area will not rebound immediately. Of course, if it sinks, it will over-ferment.
