Yes 1. Dry yeast (convenient, easy to operate and nutritious), 2. Fresh-keeping yeast (slightly worse than dry yeast, mainly because yeast is not convenient for long-term storage! ), 3. Old flour (difficult to master, neutralizing with alkali will destroy nutrients), and 4. Spontaneous flour (making flour takes a short time and can be done in 30 minutes. Generally, supermarkets will sell them). Why don't you try? Wish you success! !
First, the hair surface:
There are two ways to make hair.
1. Use flour fat to make noodles (usually called soda noodles)
Soak the flour fertilizer in water first, then pour the flour into it and stir well. After 8 hours of awakening, it will be 1 times that of the original flour, and then it will have no sour taste and a little alkaline taste to the alkaline noodles.
Wake up for half an hour, then put some vinegar in the pot to avoid buns. Be sure to put the steamed bread in cold water before electrifying.
2. Filial hair (usually fast hair)
A Ingredients: 500g flour, 3g dry yeast, 5g baking powder, soybean oil 1 2.
Warm water (250g-300g) According to the water consumption of flour, sugar is 20g.
Practice: 1. Pour the flour on the chopping board, add dry yeast, baking powder and sugar, and stir well.
Even approach. Rake pit
2. Add warm water to the pit, add soybean oil, mix and knead into dough.
Wake up a little. Approximately 1 hour.
3. Wake up, make the buns you want to make, and bow your head and roll flowers slowly.
4. Put the blank into the drawer, put cold water into the basin and plug in the electricity.
Just steam 13 minutes. (If steamed buns take about 30 -40 minutes, if steamed flower rolls take 17 minutes. )
Second, make steamed buns.
1, meat stuffed bun
Buy a catty of pork stuffing (mutton. An onion and a ginger. Cut the onion and ginger into powder and put them together with the meat stuffing. Add soy sauce, sesame oil, vegetable oil, salt and monosodium glutamate (chicken essence) and stir well to make steamed stuffed bun.
2, three fresh steamed stuffed bun stuffing
Ingredients: 70g flour (two small bowls), 30g pork (half bowl), and fresh shrimp.
5-6 pieces (chopped into mud), half fried eggs, proper amount of Chinese cabbage (2 Liang), and mushrooms.
A (chopped) onion, ginger, salt and sesame oil, noodles were prepared an hour ago.
If used, a small amount of cooking wine.
Practice: onion, ginger, mushrooms with water), cooking wine, shrimp,
Mix the minced meat together, add salt, add scrambled eggs and Chinese cabbage.
Chop them and mix them evenly. Make steamed buns without soy sauce. Wenhuo steamed bun
15-20 minutes.
Features: steamed bread is soft, tastes like soup, delicious and nutritious, suitable for.
/myblogdetail . htx & amp； id=26 1999。 Userid=4 19533 1 Happy dough making (old dough method): several kinds of steamed bread (illustration method)
/tour/czsf/200602/20060214164022.html (dry steamed and sold pictures)
Steaming is one of the traditional breakfasts in tea houses that Guangzhou people like. Steamed with semi-exposed meat stuffing wrapped in fine flour, it is delicious in color and refreshing. All teahouses and restaurants sell them. There are two kinds of steamed pork and beef. Among them, the history of roast beef has been 70 or 80 years. The preparation method of beef roast is: beef is deboned, chopped with a knife, and mixed with fat pork, ginger juice, wine, etc. , tart to gel, squeeze into balls and serve. Take two capsules from each dish and steam them in a steamer. Now there are refreshing ingredients such as horseshoe granules and bamboo shoots to make it more delicious.
steamed jiaozi /dumpling (with meat and vegetable stuffing)
Take egg liquid, water and flour as skins, pork, shrimps and mushrooms as fillings, knead them into pomegranate flowers and steam them. Its color is light yellow, crab yellow is bright, its skin is soft, its meat is refreshing, it contains a little juice, and it tastes delicious and fragrant. In 1930s, dry-steamed stir-fry became popular all over Guangdong. In the past 20 years, it has spread all over large and medium-sized cities in Guangxi, and has become an essential product in Lingnan teahouses, restaurants and tea markets.
Manufacturing method and sales mode of dry steaming;
1. Place the flour on the chopping board to make a nest, add egg water and alkaline water, knead well, and wrap it with a wet cloth 15 minutes. Knead the dough into long and thin strips, then cut it into small discs about 6 mm thick with a knife, put the small discs into dry corn flour with a mallet, and roll them into lace cakes for later use.
2. Cut the lean meat into small pieces and put them in a pot, then add some salt, oil and monosodium glutamate and stir. Peel and clean prawns, chop them, put them in another pot, add salt and monosodium glutamate, stir and bond, then cut the remaining fat meat and mushrooms into small pieces, mix them with meat and shrimp, and put all seasonings into them and stir evenly to get the filling.
3. Take the skin with your left hand, and put the 15g stuffing into the skin with your right hand. Close the top of your thumb and forefinger, flatten the ruler, and press it to form a circle, from which you can see a little stuffing. After wrapping, put them on a small oil steamer, 4 in each cage, and add some rice rolls or egg yolk to decorate the roasted mouth. Use the atmosphere when steaming, about 7 minutes (it is easy to peel off if it takes too long).
References:
/question/775352 1.html