Chinese Food
Baozi's practice 2
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Baozi is one of the traditional Chinese delicacies. It is usually fermented with flour. The size of baozi varies according to the size of the filling heart. The smallest one is a small cage bag; according to the filling, it is divided into pork and onion, three fresh stuffing, celery meat, beef and mushroom, etc.; according to the local characteristics, it is divided into Tianjin Goubuli bag, Kaifeng Guantang bag, Guangdong barbecue bag, Hangzhou xiaolongbao, Yangzhou Baozi, etc. Now we will mainly introduce the process of Steamed Bun's noodle, skin rolling, wrapping and steaming. Xiaolongbao is one of the traditional famous pasta in China. It was first popular in Jiangsu and Zhejiang. It has been processed for hundreds of years. It is a popular breakfast. There are two kinds of xiaolongbao: dead face and hairface. In the north, it is more popular.
Cooking ingredients
Cooking Steps
Step1:Special non aluminum baking powder for weighing flour, water, yeast and hayveli bu
Step2:Put the special aluminum free baking powder for haiweili bun into the flou
Step3:Yeast, water and flour in flou
Step4:Standing fermentation: the best conditions for general dough fermentation are: temperature is 3335 ℃; humidity is 7585%; fermentation time is 3040 minutes. As long as you pay attention to heat preservation, the actual dough can be fermented.
Step5:Generally, the volume of dough is about 1 times larger than that of the original dough. The inside of dough is honeycomb.
Step6:After the dough is distributed, it can be kneaded into strips, pulled into pieces of suitable size, and then rolled out to cover the skin and stuffing
Step7:Steamed in cag
Cooking tips:As long as you use the special non aluminum foam powder for steamed buns, you can easily steam out large white, bright and soft buns. There are skills in making delicious dishes.
