Chinese Food
Fancy steamed bun [cheese sausage steamed bun roll]
(157340 views)![Fancy steamed bun [cheese sausage steamed bun roll]](https://cp1.douguo.com/upload/caiku/c/9/4/yuan_c933fb6cc93c47b19b3b2a88ab7db544.jpg)
Chinese traditional fermented pasta is very beneficial to human body. Yeast is a kind of natural microorganism. It contains many B vitamins. Regular consumption of fermented pasta can prevent vitamin B deficiency. After yeast fermentation, it can improve the absorption and utilization of inorganic elements in human intestine. According to the records of holding urn in Beishu, the older the pumpkin, the better it is. It's better to use Zizhan's method of cooking pork in Huangzhou. It's better to use less water and slow the fire. It's very ripe. It's sweet and greasy. It's very fragrant. It can be seen that people in the early ancient times regarded the pumpkin as a treasure. With pumpkin paste and noodles. Not only the taste is sweet, but also the color is beautiful. It's a very healthy food. It's a good nutrition breakfast partner with cheese slice. It adds rich milk flavor.
Cooking ingredients
Cooking Steps
Step1:Main ingredient
Step2:Pumpkin peeled, sliced and steame
Step3:Original - 80g flour A kind of clean water A kind of 0.5g yeast pumpkin-80g flour A kind of Pumpkin puree A kind of 0.5g yeast I made two kinds of dough: white original flavor and yellow pumpkin flavor. Use chopsticks to stir the flour into snowflake shape. At this time, the dough is very sticky. High soft water content is conducive to fermentatio
Step4:Put the dough in the oven. Put a bowl of hot water at the bottom. Select the fermentation function. The temperature is 38C. Ferment to twice the size. The inside is honeycomb. The time is about 1 hour
Step5:Check the state of dough after fermentation. There are bubbles on the surface and honeycombs on the insid
Step6:Add flour again. Exhaust the dough and knead well. Knead until there is no air bubble on the section. The finished product is smooth
Step7:Roll dough into long strip
Step8:The whole cheese piece is two. Wrap it in the middle of the crispy sausage. Wrap the long strip around the crispy sausage and roll it up. Wrap the whole cheese bag at both ends. The end is facing down
Step9:Two more sausages are exposed. The steamed bread roll will cover some of them after fermentation. The method of original dough is the same as abov
Step10:The steamer is filled with clear water. The bottom is covered with wet gauze. Put in the steamed bread roll. Cover the pan cover and wake up for 20 minutes. After the fire water is boiled, turn it to medium heat steam for 12 minutes. After the steam is turned off and the heat is turned off for 3 minutes, open the cover again to avoid water dripping on the steamed bread roll. The surface of the steamed bread roll will be very smooth and beautiful
Step11:Finished picture. Dough is soft. Cheese aroma is ric
Step12:Finished product drawin
Step13:Finished product drawin
Cooking tips:1. I made two kinds of dough, white original flavor and yellow pumpkin flavor. I began to mix the dough with chopsticks until there is no dry powder. The dough will be a little sticky. At this time, there is no need to be smooth. The high moisture content of the dough is conducive to fermentation. After fermentation, the dough is kneaded with flour to form a smooth and airless dough. This way of dough is commonly known as pad face . This is conducive to the fineness and softness of the finished product. 2. When the dough wraps around the sausage, the dough should be close to each other to prevent the cheese from melting and flowing out during the steaming process. Some of the two sausages leak out better. Some of the steamed bread rolls will be covered after fermentation. 3. A good sausage roll must wake up for 20 minutes. Only a good dough will be soft and delicious. 4. The rest of the dough is rubbed into strips. It is made into small bread and steamed together. One is very cute. There are skills in making delicious dishes.
