1 recipe found
My husband likes to eat steamed buns, so I learned how to make them. I found that each place makes them differently. Different methods have different tastes and each has its own merits. We Wuxi people are not good at making steamed buns. We can only spread out noodles to eat them. We have never seen our parents do this since we were young. But since I learned how to do it, I like it more and more. Today's "Shandong Noodle Steamed Buns" is simple to make. It does not require long fermentation and the time is short. It is just a bit laborious to knead. It seems that the kung fu needs to be trained. The finished product tastes good. I ate two of them at once, 80 grams each. I think I had a good appetite. The steamed buns are soft and chewy, and my husband was full of praise after tasting them. It seems that my craftsmanship has made progress. The so-called noodle kneading is to knead dry flour into the fermented dough. Today's version omits the intermediate fermentation step, so the relative time is shorter. If you have time, you can also try kneading with dry flour after fermentation. If you add this step, I believe the taste will be better. Today’s recipe is more suitable for office workers. It takes a short time to make but is also very delicious.
