Teach you to steam and blanch bread, and the noodles do not use baking powder, even if it is cold, it will not become hard, simple and fast

 Today I will share with you a method of steaming and scalding bread, which is very simple compared to steamed buns to be made. There is no need for fermentation, and the method is easier and faster.  

1. Mix the noodles first. Add all-purpose flour to the basin, and then blanch the flour with boiling water for three-quarters of the flour in the basin. Stir with chopsticks while adding water slowly. Then the remaining 1/4 of the flour should be mixed with cold water.

When mixing the dough, add some cooking oil to the basin and stir together, and when the flour is flocculent, continue to knead them into a smooth dough.

After kneading the dough, cover it and put it next to the dough for about 20 minutes, and the dough will be easier to knead after 20 minutes.

2. Come down and make the bun filling. What I want to do today is a hot bread stuffed with white radish fungus vermicelli, and prepare a washed white radish and rub it into thin strips. After the water in the pot boils, pour the grated shredded radish into the pot and boil for about 20 seconds to control the water and remove it.

After removing the radish, rinse it with cool water. Then squeeze out the water in the radish by hand, and then cut all the radish short and put it in a pot.

Cut the fungus into small parts and put it in a pot; The noodles soaked in advance are also cut short and put in a pot; Top with some chopped shallots.

Pour oil into the pot, pour in the beaten eggs when the oil is hot, stir with chopsticks, and stir into frangipani. Pour the scrambled frangipani into the pot as well

Pour oil into the pot again, add chopped green onion and stir-fry until fragrant, add a spoonful of thirteen spices, stir well and turn off the heat. Pour it into the pot while it is hot, and come down to start mixing the filling.

Add salt to taste, add a spoonful of chicken essence, add light soy sauce and oyster sauce and stir well, and our filling is ready.

3. When the dough is ready, knead the dough evenly and smoothly again, and the dough is particularly easy to knead. After the dough is kneaded, knead it into long strips on the top of the cutting board, and then cut it into equal portions with a knife.

Use a rolling pin to roll out the bun wrappers and roll them into a thick dough in the middle and thin on all sides.

Then wrap the buns, this is hot bread, there is not so much gluten, be careful when wrapping.

After wrapping the buns, they are placed on the oiled grate one by one to prevent them from sticking, and this hot bread does not need to be steamed twice.

4. After the water in the pot boils, steam directly in the pot and steam on high heat for 10 minutes.

Our steaming hot bread is steamed, fragrant, and drooling when you look at it. In this way, the steamed buns will not collapse or shrink, and the method is very simple.

The steamed buns are dipped in oil and spicy to eat, which is really fragrant. There is no gluten in hot bread, so it is steamed less at a time, and it is steamed and eaten. It's very simple, if you like it, go and try it.