Chrysanthemum steamed buns
Overview
Make breakfast well and keep doing it for two months. It feels like there are still a lot of things that haven’t been done yet. Hehe, give yourself strength! I want to eat original steamed buns, and I want to give the steamed buns various shapes. It's autumn, and I happened to see a lot of chrysanthemums. Well, let's make chrysanthemum steamed buns. In this season, the temperature is neither too high nor too low, so it’s still fun to make sourdough food. There is no need to rush to make the noodles, mix the noodles before going to bed, put them indoors, and let them rise slowly. When you wake up in the morning, the dough has been risen, kneaded, cut and steamed, and paired with delicious soup, it is a great breakfast. Steaming delicious and beautiful steamed buns is not an easy task. The dough is too soft and difficult to shape, and the dough is too hard and difficult to shape. Adjust the dough to water ratio up or down based on the two to one ratio until you are satisfied. There is no skill involved in this, you can master it naturally if you do it a lot. Usually fermented with yeast, the ratio of flour to yeast is one hundred to one, 500 grams of flour 5 grams of yeast. When kneading the dough by hand, it is best to dissolve the yeast in warm water. If the dough is kneaded by machine, it can be added directly. If you want to change the taste and texture of leavened food, you can add an appropriate amount of sugar and olive oil to the flour. The flour required to make different types of leavened food is different. For ordinary steamed buns, we use medium flour, which is the most commonly used flour. If making bread requires bread flour or high-gluten flour, low-gluten flour is usually used to make pastries. Some types of steamed buns also need low-gluten flour, such as custard buns and other foods that require softness. It is best to proof the steamed buns twice before putting them in the pot, so that the steamed buns will be softer. When the temperature is above 20 degrees, it can be proofed at room temperature. When it is below 20 degrees, it can be proofed with the help of an oven or a pot. The steaming process of steamed buns is also very critical. The time required is related to the size of the steamed buns, your own firepower and the size of the pot. It is usually adjusted within about 20 minutes. While ensuring the amount of water, the steaming time can be appropriately extended. Extending the time will not cause bad results, but if you do not have enough time, you may end up with half-cooked steamed buns. Write wherever you like, because our own steamed buns are still in the experimental stage, let’s learn from each other, hehe!
Tags
Ingredients
Steps
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The night before, mix the dough before going to bed. Dissolve the yeast in water, mix the dough and knead it until the surface is smooth, place it in a basin, cover the basin with a damp cloth, and let it rise at room temperature. When I got up the next morning, the dough was ready. If you are worried about the dough being overdone, you can knead a little alkaline flour into it without affecting the taste of the finished product.
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Knead the risen dough evenly.
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Roll out into large pieces.
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Use a knife to cut into strips. This will help with later operations and it will be easy
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Roll up the noodles from both ends, in two directions, as shown. (Just roll it into two layers. Too much is difficult to operate and the shape is not good-looking.)
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, Use chopsticks to clip the steamed buns into shapes,
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, Use scissors to cut it on the four sides into a chrysanthemum shape. Place a wolfberry in the middle for decoration. You can poke it with chopsticks before adding the wolfberry, which makes it easier to put in.
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After everything is done, put it in the oven for secondary fermentation. Then put it in a pot and steam it. When the water boils, turn off the heat after twenty minutes, and then turn the pot back on.
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The chrysanthemum steamed buns after coming out of the pot were not very satisfactory. I will make them again.
