Shell Steamed Buns
Overview
How to cook Shell Steamed Buns at home
Tags
Ingredients
Steps
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Add appropriate amount of sugar and yeast to the water and stir evenly
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Pour in flour, the ratio of flour to water is 2:1
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Use chopsticks to stir into a fluffy consistency
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Preliminarily knead the dough, cover it with a cloth, and let it rest for about 10 minutes
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Knead the woke dough into a smooth dough again, put it in a container and cover it with plastic wrap to wait for fermentation. The fermentation time is related to the temperature. The specific time is uncertain. You can observe it by yourself
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The fermented dough will almost double its original size
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The finger jack does not spring back
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When opened, a honeycomb shape appears inside. . . In these cases, it means that the dough has been fermented
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Deflate the dough and knead it into a dough, roll into long strips and divide into small portions
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Roll out the dough with a rolling pin
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Coat both sides of the dough with dry flour and fold in half
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Use a comb to press out the pattern. Of course, I have a clean comb that I have never used. If you don’t have one, you can use a fork instead
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Make all the steamed buns in sequence, cover with a dry cloth and ferment twice for about 10 minutes
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Pour hot water into the pot and steam for about 10 minutes, then turn off the heat and simmer for 5 minutes
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It's time to boil the pot. . .
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Eat with blueberry jam
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Eat with vegetables. . . They are all good choices
