Knife-cut steamed buns

Overview

Steamed buns, also known as steamed buns or steamed buns, are one of the traditional Chinese pasta dishes. They are a food made of fermented and steamed flour. They are round and raised in shape. Originally with fillings, those without fillings were later called steamed buns, and those with fillings were called steamed buns. Usually people in the north choose steamed buns as their staple food. In the south, sugar is often added during the dough mixing process. First, it helps fermentation, and second, it increases the taste. Northerners prefer the original flavor and most choose not to add sugar. Steamed buns are made from fermented flour, and their main nutrients are carbohydrates. They are the basic food for people to replenish energy. Everyone can eat it, but patients with diabetes and high blood pressure should not eat too much at one time. In addition, steamed buns nourish the stomach and reduce bloating. Because steamed buns are made from fermented flour, they are easier to digest and absorb. People who suffer from diarrhea caused by hyperacidity, bloating, and indigestion will feel comfortable and relieve their symptoms if they eat grilled steamed buns.

Tags

• staple food
• pasta
• home cooking
• steamed bun hanamaki
• flour
• warm water
• yeast

Ingredients

Steps

1. 1 Dissolve the yeast in warm water, pour in the flour and form a dough. Don't make the dough too soft. Cover and ferment in a warm place for about an hour, until it doubles in size.

   

2. 2 Take out the fermented dough and knead it on the chopping board to deflate it. If you like chewy noodles, this process can take a little longer. Repeated kneading will help increase the toughness of the noodles.

   

3. 3 Roll the dough into a long strip of even thickness.

   

4. 4 Cut into uniformly sized pieces with a knife.

   

5. 5 Put enough water in the pot, put the steamer and drawer cloth in place, put the cut steamed buns into the pot, cover the lid, and ferment for about 20 minutes.

   

6. 6 Turn on the fire. After the fire is out of breath, turn to medium-low heat for 15 minutes. Turn off the heat and wait two or three minutes before lifting the lid.

   

7. 7 Remove from the pan.