Whole wheat scallop pancake
Overview
If you are tired of making the same steamed buns and want to change your style, then let’s try this cute scallop-shaped steamed buns~~~~~~~~~! Haha~~~~
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Ingredients
Steps
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Mix plain flour and whole wheat flour, add sugar and a little salt, and dissolve the yeast in warm water.
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Add yeast water (add some warm water if not enough) and knead into a slightly stiff dough.
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Cover with plastic wrap and let it rise in a warm place until it doubles in size. Press a hole and it won't bounce back or shrink back.
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Knead it back to its original size. If it feels sticky, add some flour.
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Divide it into several small pieces, take one small piece and roll it into an oval shape (the skin can be made a little thinner to facilitate the filling of the meat at the end).
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Apply some oil to the first half with your finger. Cover the back half.
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Use a tool (I used a scraper) to make some marks.
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Use your thumb and index finger to pinch the two ends towards the middle, pinch tightly, otherwise it will fall apart during the second rise or steaming.
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After each one is done, cover it with plastic wrap and ferment for the second time until it becomes larger and lighter. (Don’t overdo it in the second pot. My first pot was a little too fermented because I put it in the oven. After steaming, the pattern was not very clear. In the second pot, let it rise a little longer and the shape will look much better. Of course, it doesn’t matter if it’s not from the Appearance Association.)
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Pour cold water into the pot and steam for 8-10 minutes after the water boils.
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After steaming, turn off the heat and simmer for 3-5 minutes. You can make more at one time, freeze it and eat it as you go, just steam it before eating, you can eat it with meat, or you can put a little stuffing inside without applying oil when making it.
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This is the second pot, and the pattern is much clearer.
