Noodles Steamed Buns

Overview

The so-called kneading of noodles means that when kneading steamed buns, some dry noodles are kneaded into the already kneaded flour to absorb part of the moisture in the dough, so that the steamed buns have chewy texture. Among the northern pastas, the steamed buns with noodles are very distinctive. This kind of steamed buns are very beautiful after being steamed. They are white in color, shiny on the surface, chewy and very sweet in the mouth. Non-noodle steamed buns also last longer than ordinary steamed buns and are less likely to go bad if stored for a longer period of time because they contain less water. Traditionally, kneaded steamed buns are made with flour fertilizer, which is used as a primer to knead the dough and then ferment it. It also needs to be mixed with appropriate alkaline water, and then a certain proportion of dry flour is added for repeated kneading. This time it has been slightly improved and used a single fermentation. Friends who like it can try it.

Tags

• staple food
• home cooking
• steamed bun hanamaki
• clear water
• edible alkaline noodles
• flour
• warm water
• yeast

Ingredients

Steps

1. 1 Mix the old noodle ingredients into a dough (no need to knead it smooth) and ferment at room temperature for 4-5 hours until it becomes honeycomb-shaped (it needs to ferment overnight in winter).

   

2. 2 Add 50 grams of water to the alkaline noodles and stir until it melts into alkaline water and set aside (the amount of water in the formula).

   

3. 3 Add the shredded old flour to 300g of flour (reserve 50g of flour), slowly pour in water and stir until it forms a dough.

   

4. 4 Clench your hands tightly, dip the outside of your fist into the alkaline water and roll it into the dough until all the alkaline water is completely rolled into the dough.

   

5. 5 Knead the remaining 50g flour into the dough in batches.

   

6. 6 until smooth and delicate.

   

7. 7 Shape into long strips and divide into equal parts.

   

8. 8 Then round into a pagoda shape. Let it sit for about 1 hour. Ferment until 1.5 times in size and the dough feels light when held up. Put it into a pot of cold water, about 15 minutes after the water boils, turn off the heat and simmer for 3 minutes.

   

9. 9 Finished product.

   

10. 10 Finished product.

    

11. 11 Finished product.

    

12. 12 Finished product.