People depend on food, and steamed buns can hold up half the sky. This sentence is no exaggeration for northerners. Although people’s living standards are improving now, and the food they eat is becoming more and more diverse, but the northerners’ dining table The staple food, steamed buns are still the “boss”. In the north, people’s enthusiasm for steamed buns is the same as that of southerners inseparable from rice. The difference is that rice can be eaten and cooked immediately, while the process of making steamed buns is more troublesome. Therefore, when people make steamed buns, they make more at one time, store them up and eat them hot when they want to eat them.
The freshly steamed steamed buns are soft and fragrant to eat. If you can’t finish them, put them away, and they will be dry and hard when you eat them again. In fact, this problem is mainly caused by improper storage. There are also tricks to storing steamed buns. Store steamed buns in winter It is relatively simple. Put the leftover steamed buns into a convenient bag, tie the mouth tightly and put it in a cool place. It will be no problem for ten days and a half months. When you eat it, you can take it out and heat it up. But in summer, this method will not work. At this time, we need to put the steamed buns in the refrigerator. For the convenience of storage and retrieval, we can wrap the steamed buns individually with plastic wrap. It must be tightly wrapped and not breathable, otherwise the steamed buns will become heavy. Dry and hard.
Steamed buns are smooth, soft and delicious. Not only do we need to store them properly, but we also need to pay attention to some problems when making steamed buns. Today I will share with you how to make steamed buns that are smooth, soft and delicious. Specific method: 1. Put flour in the pot, add appropriate amount of yeast, and put a little sugar, which can save the proofing time of the dough. Add a little white vinegar, put a little cooking oil, and the steamed buns will be shiny. Take a pot of warm water , while pouring into the flour, stir with chopsticks, stir the flour into a uniform cotton wool, grab a ball with your hands, the cotton wool can be kneaded into a ball if it is moderately soft or hard, the dough should not be too hard, otherwise the steamed buns will be It will be hard.
2. Put the proofed dough on the panel, sprinkle some dry flour, and knead the dough repeatedly with your hands until the surface is smooth and free of pores. Divide the kneaded dough into several strips. The area is about the same size, and then knead each product into a round ball.
3. Add warm water to the pot, put the kneaded dough into the pot with a certain gap between each one and cover it. After the dough proofs for 20 minutes, wait for the dough in the pot to proof to 1.5 times before. Big, the dough will spring back when pressed lightly, and it can be steamed at this time.
4. Turn on high heat when steaming steamed buns. As long as the kneaded dough is not too large, the water in the dough pot should be boiled for about 20 minutes, then turn off the heat, and simmer for another five minutes. The steamed buns will be ready. Lift the lid The time should be quick to avoid the steam water dripping on the steamed buns, causing the steamed buns to collapse, which affects the taste and is not beautiful.
The mantou steamed according to the above steps is smooth, soft and elastic. When we steam the mantou, we steam a lot at a time, and it can be eaten for several days. How to store the remaining mantou so that it will be the same as the freshly steamed one?
It is necessary to cool the steamed buns thoroughly, and then wrap the steamed buns individually with plastic wrap. The wrapped steamed buns must be tightly packed so that there is no air leakage. Put the wrapped steamed buns in the refrigerator and freeze them. Take them out and thaw them in advance when you eat them next time, and then steam them in a pot. have eaten.
People’s lives are getting better and better now, and there are more and more staple foods, but for northerners who are used to eating steamed buns, soft and elastic big white steamed buns are essential, so the correct preservation method is particularly important, allowing us You can always eat big steamed buns just out of the pan. Today I will share it here, thank you all.