Horn steamed bun rolls, roll out and make sixteen at a time, cute and cute, adults and children like it

 Today I would like to share with you a pattern of pasta, a good-looking and delicious horn steamed bun roll, a small and delicate cute appearance is super cute, adults and children like it, and more importantly, no water and no oil, nutritious and healthy food to do:

Horn steamed bun rolls

400 grams of plain flour, 250 grams of pure milk, 3-4 grams of yeast, 30 grams of sugar.

Here's how:

First of all, add 30 grams of sugar to 250 grams of pure milk, stir 3-4 grams of yeast until melted, pour in 400 grams of plain flour and stir into a flocculent shape without dry flour, and knead it into a smooth dough with moderate softness and hardness. Cover and seal the fermentation.

Tip: I like to use milk for pasta with a slightly sweet taste, so add 30g of sugar. If you like the plain flavor, you can do without sugar. If you like the sweetness is more obvious, you can add 40 grams of sugar. It's best to find the one that's right for you.

Now the temperature is still relatively high, it is very convenient to make dough food, about an hour later, the dough has risen to twice the size, this is the fermented appearance.

The fermented dough is taken out and pressed and kneaded evenly and discharged, divided into two equal parts, one of which is kneaded into a round shape, and rolled into a round cake with a thickness of about 2-3 mm.

Cut from the central position in a zigzag shape and divide into eight small fans equally.

Again from the center of the square in the shape of a meter, divided into sixteen equal parts.

Take out a small fan, start to roll it up from the wide end, roll it up naturally, not too loose and not too tight, roll it to the other end, press the small tip flat to the bottom, and a horn steamed bun roll is ready.

A total of sixteen horn steamed bun rolls. Do you like this method of dividing the horn roll into sixteen equal parts, rubbing them into a droplet shape one by one, and then rolling them out is much faster and easier, do you like this method?

The other dough is also done in the same way as above.

Evenly placed in the steamer, cover the pot with a lid and ferment for a second time. My steamer is double-layered, with sixteen on one layer and exactly two layers.

This is the appearance of fermentation, which is obviously larger, full and round, and chubby.

Boil the water over high heat, steam for 10 minutes on medium heat, simmer for 3 minutes and then open the lid, and it becomes bigger again, every time you wait is worth it, and every time you wait, there are new changes.

Take it out, and it is best to put the freshly cooked pasta in this breathable small basket to facilitate the heat to dissipate without wetting the surface and affecting the appearance.

You can start eating, take one and try it, all the efforts are worth it, all the waiting is also worth it, the milk is rich, good-looking and delicious, I still want to eat after eating one, the rhythm that can't be stopped is simple, and the friends who see it should try it quickly.