Where do you want to learn to make steamed buns?

If you want to make steamed buns, you can go to the following places to study:

1, various breakfast shops: some breakfast shops will recruit apprentices and learn to make buns.

2. Major food websites: There are detailed teaching videos on them, and you can learn all kinds of wrapping methods.

3, snack training institutions: there are professional teachers, excellent technology, various samples.

Steamed bread, originally called steamed buns, is also called cage cakes. According to legend, it was invented by Zhuge Liang, and the rear area of the Qing Dynasty was separated from steamed bread. They are a staple food with strong satiety, a traditional food in China and an indispensable food in people's lives.

The practice of "egg fennel buns";

Ingredients: 400g medium gluten flour, 5g dry yeast, sugar 10g, 240g cold water, 3 eggs, fennel 1 bar, 30g vegetable oil and 4g salt.

1, medium gluten flour, dry yeast, sugar and cold water are ready.

2. Pour the dry yeast and sugar into a basin and melt it with cold water. Stir all the ingredients into flocculent, knead into smooth dough, cover with plastic wrap, and ferment in a warm place.

3. Wash fennel, drain water and 3 eggs.

4. Put the eggs in a bowl, add 10g cold water, and fully break them up; Let it cool for later use.

5. Cut fennel into fine powder and mix well with cold egg pieces and a little salt; You'd better mix this piece well before wrapping the steamed stuffed bun to prevent fennel from getting soup after encountering salt.

6. The dough is 2-2.5 times the original size. When patting the dough by hand, the dough was lifted with a bang. It is covered with even pores, and the dough has a long drawing.

7. Knead the dough into long strips, cut into agents with uniform size, and roll them into round skins.

8. Take a proper amount of stuffing and put it on the leather to see your own craftsmanship.

9. Wrap them into round buns in your own way.

10, put the steamed bread into a steamer with a steaming pad, and cover it for fermentation. Steamed buns 1.5 times the original size, round. After boiling, steam for about 15 minutes and stew for 5 minutes to prevent the surface from wrinkling and collapsing due to sudden cooling.