Chinese Food
Rough grain buns with bean paste
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The steamed buns with millet flour, corn flour and wheat flour taste like wowowotou. In fact, they are made for wowowotou. But in the end, there is a large proportion of flour. It's not so much Wowotou as coarse grain and bean paste buns. But fried chicken is delicious no matter what. The proportion of common flour, millet flour and corn flour is 2-1-1; those who do this will tend to be coarse grain buns, but they also have the flavor of Wowotou in them; if the proportion is 1-1-1, it is wowowotou; the weight of flour is not weighed, but the fermented dough is about 4200g. The edible alkali is 13g. Exchange the same amount of alkali for the same amount of baking soda. It is about a little more than 1 teaspoon Can.
Cooking ingredients
Cooking Steps
Step1:Three kinds of flour and dough - concrete and method - millet flour boiled water to make a delicate mud shape. Lift chopsticks to a state that is not easy to fall. Put in corn flour, wait for a little bit cool, then put in common flour and dough; the amount of common flour depends on the density of millet flour mud shape. In short, put flour and dough that is not sticky at las
Step2:Cover well and put it into a warm place for fermentation. The fermented dough will be about twice as large as the original one. If you peel off the dough and have a honeycomb shape, it means fermentation is good; PS - you'd better put some dough in. Fermentation will be easy
Step3:Use proper amount of warm water to melt and mix the edible alkali. Pour it directly into the fermented dough. Knead it evenly
Step4:It can't guarantee the amount of specific formula. We must check whether the amount of alkali is appropriate. Two methods - 1. Cut and knead the dough. There will be many holes. It means that the amount of alkali is almost the same. But we also use the actual method to finally verify the amount of alkali is appropriate; 2. Take a small dough and steam it over the water
Step5:The last step is to confirm the dough. This step is absolutely necessary. The steamed dough will expand. Break it to see if the tissue is very soft. Smell if there is sour taste. If there is sour taste, it means that the amount of alkali is less. You need to add a small amount of it. Finally, confirm agai
Step6:After the dough is confirmed, add some sugar according to your taste and knead evenly
Step7:Divide into small dough of the same size. Cover with appropriate amount of bean paste
Step8:When closing, it's better to leave a small hole. When the bun cracks, it will crack along with the small hole
Step9:Leave some space between the steamed buns and put them on the steamer tray
Step10:Steam over boiling water for about 20 minutes
Step11:Steamed buns are very soft and beautiful
Step12:Finished product drawings
Step13:Internal organization details
Step14:Finished product drawings
Cooking tips:There are skills in making delicious dishes.
