Momo

Overview

The recipe I promised someone for a long time is finally ready. Hey, make it harder for someone to lose weight. If you don't add anything, if you just use water to mix the noodles, it will be an ordinary Baiji steamed bun. If you want the steamed bun to be softer, just add an appropriate amount of water.

Tags

• staple food
• home cooking
• cake
• butter
• egg
• five spice powder
• flour
• sichuan pepper powder
• white sugar
• yeast powder
• salt
• vegetable oil
• water

Ingredients

Steps

1. 1 I used a bread machine to knead the dough, which saves effort. If you don’t have a bread machine, just add water to the dough. The yeast powder is too light to weigh, so it is much more convenient for me to use a measuring spoon. Add 250g of cold water into the inner bucket of the bread machine, and then add 7.5ml of yeast powder (5ml in the picture)

   

2. 2 This picture shows 2.5ml

   

3. 3 Then add 5ml of white sugar (white sugar is added to allow the yeast to work better)

   

4. 4 Mix thoroughly

   

5. 5 Add 600g flour

   

6. 6 Crack in 1 egg and add 10g of butter (actually the best oil is white lard, which I don’t have. It’s also good to use butter instead. The amount of oil depends on personal preference. The more oil, the crispier the final bun will be). Then put it into the bread machine and knead it well. If you knead the dough with your hands, knead it until it is in the "three-light" state of dough, basin and hands.

   

7. 7 Fermentation, now that the weather is hot, just ferment at room temperature. In winter, just put it next to the heater. Ferment until doubled in size (mine was a little over-risen and collapsed, but it doesn’t matter, Chinese food is so casual)

   

8. 8 Spread thin surface on the panel to prevent sticking

   

9. 9 Place the risen dough on the board and knead it into a ball

   

10. 10 Roll out the dough into thin sheets, the thinner the better (my panel is small, so I only rolled out half of the dough, otherwise it will be too thick)

    

11. 11 Pour vegetable oil into the center of the dough sheet, add five-spice powder, Sichuan peppercorns and salt (I put special spices sent by my mother from home, so there are a lot of them. If you want five-spice powder, don’t put so much)

    

12. 12 Lift one corner of the dough sheet and spread the oil and seasoning in the center

    

13. 13 Lift up the four corners respectively and spread the oil and seasonings evenly, as shown in the picture

    

14. 14 Start rolling the dough from one end, roll it up, and stretch the dough while rolling, so that the dough will be thinner

    

15. 15 Finally rolled into a roll

    

16. 16 Hold one end of the dough roll with each hand, twist the roll in the opposite direction, and squeeze the roll toward the middle while twisting (the more you twist the roll, the shorter it will be)

    

17. 17 Stand the twisted dough roll up and press it into a round cake, as shown in the picture

    

18. 18 The pressed dough is then rolled into a bun embryo about 1cm thick.

    

19. 19 After the pan is heated over high heat, turn to the minimum heat, add the rolled buns, cover the pan, and turn over every 5 minutes. After the last turn, remove the lid and cook for about 15 minutes in total. (Take a chopstick and insert it into the bun. If it doesn’t feel sticky, it means it’s cooked if there is no dough on the chopstick when you pull it out.)

    

20. 20 The prepared buns can also be baked in the oven. Before baking, pierce the buns with a fork to prevent bubbling. Place the buns directly on the baking sheet. Bake the middle and upper layers at 200 degrees Celsius for about 20 minutes, depending on the temperament of your oven.

    

21. 21 The baked buns should be softer. Isn’t it very appetizing to cut into layers?

    

22. 22 The skin of the buns baked in the oven will be thicker and harder. In this picture, I baked it for 15 minutes. I later baked it for an additional 5 minutes. The surface was golden after baking (it was destroyed before I could take a photo...)