Authentic Baiji steamed buns pay attention to fermenting hair with old flour and kneading alkali to neutralize acidity; Appearance is chrysanthemum heart, inlaid with gold edge silver ring; Bake in a charcoal stove. Based on the principle of simplicity and convenience, I wrote a production process. Home production has limitations, limited technology, and can only be branded with patterns! No matter how you brand Baijimo, noodles should not be soft, both sides of the finished product should be flat, and steamed bread should be soft but not sticky in your mouth. Ingredients: 500g gluten, 4g yeast, about 230g water, 8g sugar, 2g baking powder and 0/5g corn oil/kloc-. The practice of meat buns (making Baiji buns) ① First, add flour to the pot, dig a small nest, and add yeast and warm water (below 30 degrees) to melt the yeast. The water absorption rate of each flour is different, so don't add it all at once; (2) Add sugar (not for sweetness, but to improve the fermentation quality of noodles) and baking powder (optional) and stir the noodles into floccules; (3) Add oil, knead into dough to achieve "three lights", and the dough is a little harder than steamed bread; ④ Start proofing the dough, knead it half an hour later, proofing it 15 minutes, and then knead it. The dough surface must be smooth! The picture below shows the fermented dough. Just press it with your finger and rebound slowly, unlike delivering bread! ! ! Remember! (At room temperature of 25.5 degrees, the fermentation time is prolonged in cold weather)

The dosage is about 70g, and there are eleven steamed buns. It is better to have holes in the cut dough. Every dough should be kneaded by hand. Steamed bread is delicious, and the dough must be thoroughly kneaded.

Knead the dough into a spindle shape, thin at both ends and thick in the middle.

Roll the kneaded strip into pieces. Here, the steamed stuffed bun master has to throw the noodles out for a long time, and the rolling pin crackles. Just roll them out at home.

After rolling, it looks like a homeopathic roll. The dough is very smooth.

The dough is pressed to the bottom. This cooked bread will be sealed. What is this for? Where did you cut your bun?

This is a dough. Some chefs don't know why they roll. This is the beauty of Baijimo. Xi people not only eat meat, but also all kinds of vegetables, red peppers and other things. They just eat, some bite, some eat layer by layer, and this layer is rolled out.

Roll it into a circle with a thickness of 6 mm, not too thin, so that the thickness of steamed bread becomes larger and larger (steamed bread makers make it 10 mm thick). Plastic surgery, knead the cake by hand and turn around. If it is thick, pinch it thinner. Put the cakes together by hand and make them as round as possible. Looks good!

(when the room temperature is low, "wake up after rolling the cake embryo for a while") put it in a hot pot without refueling! Small fire with patterns on both sides (about 1 min)

Put it in the middle of the oven, heat it up and down 170 ~200 degrees, bake it for 5 minutes ~ 10 minutes, depending on the temperature of each oven, but it is slightly convex. If it is like a drum, it must be that the above link is not done well.

Get out of the oven, knock, bang! Good steamed bread. Beautiful patterns, high flatness and roundness, right?