Noodles Steamed Buns

Overview

The so-called qiàng noodles are when kneading the steamed buns, kneading some dry noodles into the already fermented flour to absorb part of the moisture in the fermented dough. In this way, the steamed buns are layered, chewy and chewy.

Tags

• staple food
• home cooking
• all-purpose flour
• yeast powder

Ingredients

Steps

1. 1 Weigh 300 grams of flour and pour it into a basin;

   

2. 2 Dissolve 3 grams of yeast with warm water;

   

3. 3 Mix yeast water and flour, knead into a ball, and ferment at room temperature for 90 minutes;

   

4. 4 The internal structure of the proofed dough is honeycomb-shaped;

   

5. 5 Take the remaining 100 grams of dry flour, sprinkle a layer of dry flour evenly on the board, knead the fermented dough to deflate the air, wait until the dry flour is kneaded into the dough, sprinkle another layer of dry flour, and knead again, repeat this 5 or 6 times;

   

6. 6 Roll the dough with part of the dry flour into a dough, and sprinkle a layer of dry flour on top;

   

7. 7 Fold both sides toward the middle;

   

8. 8 Roll it out again, then spread the dry noodles, repeat this 7 or 8 times;

   

9. 9 Fold the fully kneaded dough in half and then fold it in half again;

   

10. 10 Cut into 8 pieces;

    

11. 11 Knead into steamed buns and let them rise for 40 minutes;

    

12. 12 After rising, the steamed buns will become bigger;

    

13. 13 Bring the pot to a boil over high heat, turn to medium heat and steam for 15 minutes, turn off the heat and simmer for 3 minutes, then remove from the pot;

    

14. 14 Break open the steamed buns, there are layers inside.