Steamed bread, pork buns and carrot buns.

The newly bought electric dough press is used to replace the manual dough press, and the cut surface is very easy to use.

Then, can the dough press replace the manual kneading to make steamed bread and steamed buns?

With this question, Ren Dajie's team conducted research.

First of all, the grandson was curious and kept asking questions.

Why can long noodles be made by pouring crumbs into the dough mixer?

I explained while pressing my face,

Explain that I had a brainwave,

Because the dough pressing machine can repeatedly press the scattered and loose sand flour wadding to grow noodles,

Description: When the dough press presses the dough, we first fold the dough without gluten.

After going back and forth five or six times, the gluten slowly came out.

It becomes a beautiful dough with good hardness.

But noodles are not fermented dough, so can the dough that needs to be fermented be kneaded with a dough press?

Anyway, let's practice:

What I'm going to do today is the kind of steamed bread we make here.

It's hard, compact and delicious.

However, this kind of steamed bread needs constant kneading.

It's not that the water was not enough at first, but that the dough was hard.

Instead, put the soft and moist dough,

By continuously adding dry flour and kneading,

Knead the dough slowly,

The more dry flour is added, the longer the kneading time is.

The smoother and tighter the steamed bread, the more delicious it is.

Raw materials:

500 grams flour

Vegetable juice is about 300g.

5-6 grams of yeast

2 grams of sugar,

The specific practices are detailed as follows:

1. Put the washed spinach into a cooking machine for juicing.

2. Add salt and cooking oil to the spinach juice and stir well.

3. Mix the dry ingredients together, add the vegetable juice and stir with chopsticks to make dough.

4. Then cover the dough with a cloth and a pot cover and spread it out.

After the dough is made, we jump on the dry flour.

Press the dough in stages with a dough press. At first, the dough is very wet.

Keep throwing dry flour on it.

After repeated many times, the dough has hardness.

You can press it into dough,

6. I added about 400g of dry flour.

In this way, the extruded dough sheet is already hard, smooth and soft.

7. Divide the dough into several pieces and press them into neat dough pieces.

Then, roll up the dough,

Divided into small steamed buns,

8. You can also roll up the dough pieces and shape them into oval steamed buns by hand.

You can do whatever you want.

9. Wrap the stuffed bun with pressed dough.

10, add salt to the meat and mix well.

1 1, add soy sauce, steamed fish and soy sauce, and stir well.

12, add water twice, stir evenly and marinate for about 20-30 minutes.

13, cut the pressed dough into cubes,

Add meat stuffing and wrap into square buns.

14, wrap carrot meat into triangular buns.

15, put steamed bread and steamed buns in the steamer,

Put it in a pot with water and turn on a small fire.

Let steamed bread and steamed buns rise again with the increase of water temperature.

16, when the water in the pot is about to boil, remember to unload the steamed bread and steamed buns.

Put it aside, if you look at the hair,

You can steam it in a pot,

If your hair is not good,

Go on playing for a while.

17. After making steamed bread and steamed buns for the second time,

You can steam it in a pot,

After the water boils, put it in the steamer.

Steam for 20-25 minutes after SAIC.

18, after turning off the fire, gently lift off some gaps in the cage cover to let the steam out.

Wait about 1 min, and then open the cage cover.

Open the steamed bread, the organization inside is really tight,

It tastes particularly chewy,

A natural flour fragrance is among them.

A typical manual year feels solid, soft and energetic.

I especially admire people who make steamed buns by hand.