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Bread rolls, steamed in a pan and in a double boiler

Bread rolls, steamed in a pan and in a double boiler

Category: Yeast bread
Kitchen: chinese
Bread rolls, steamed in a pan and in a double boiler

Ingredients

1) premium wheat flour 330 g
wheat flour 1 s. 120 g
dry yeast 4 g
warm boiled water 250 g
2) premium wheat flour 150 g
soda 0.5 g (1/4 tsp.)
warm boiled water 15 g (1 tbsp. L.)
3) turmeric ~ 1 tsp
salt 3/4 tsp
vegetable oil (or sesame) 1-2 tbsp. l.

Cooking method

  • Bread rolls, steamed in a pan and in a double boilerPour water into the bowl and add the rest of the ingredients of item 1. Knead a tough dough and ferment in the refrigerator overnight.
  • Bread rolls, steamed in a pan and in a double boilerThe next day, remove the bowl with the dough from the refrigerator and leave for another 2 hours at room temperature for further fermentation.
  • Bread rolls, steamed in a pan and in a double boilerMix baking soda with water from the ingredients of item 2, pour into the bowl with the dough and make a light kneading. Add flour and knead a dense dough, it will become smooth and homogeneous after further work.
  • Bread rolls, steamed in a pan and in a double boilerDivide the dough into two parts, remove one for a while under a plastic wrap. Knead the second part of the dough for 3 minutes. Divide the dough into 4 pieces and place under the wrap. Then work with the first part of the dough in the same way for 3 minutes and roll it slightly into the ball. 2 photos show the structure of the test before starting work.
  • Bread rolls, steamed in a pan and in a double boilerForm all 5 parts into balls, sealing the dough with the base of the palm and leave for a few minutes.
  • Bread rolls, steamed in a pan and in a double boilerNext, form all parts of the dough into tight balls. Set aside most of it for a while, not forgetting to cover with foil. Give 4 balls an elongated, more cylindrical shape, so in the future the buns will maintain their relative height when steamed.
  • Bread rolls, steamed in a pan and in a double boilerPlace the blanks on squares of parchment paper, after dipping the bottoms in a small amount of vegetable oil. Leave for 1-1.5 hours for final proofing.
  • Bread rolls, steamed in a pan and in a double boilerRoll out the rest of the dough into a round layer approximately 3 mm thick.
  • Bread rolls, steamed in a pan and in a double boilerMix the ingredients of item 3 * and distribute the mixture over the entire surface of the layer, leaving edges of 0.5 cm. Act quickly enough, as the mixture is easily absorbed into the dough, and the additional amount of oil will lead to its leakage, which will complicate further molding. Roll the layer into a roll and cut into 15 pieces. Take 1 part and press the stick in the center, remove the stick, grasp the narrow sides of the workpiece with both hands, turn the ends in opposite directions forming a coil and connect the ends together, carefully sealing the seam. Repeat steps for the rest of the test. Leave it on for 5-10 minutes.
  • Bread rolls, steamed in a pan and in a double boilerPreheat the pan over low heat, heat the vegetable oil and place the workpieces in the pan, keeping a small distance between them. Cook until the bottom is lightly browned, until golden brown. Next, pour in a small amount of hot water so that the bottom of the pan is completely covered, to a height of about 0.5 cm. Increase the heat of the stove slightly below average and cook the rolls under the lid for 15 minutes. Keep an eye on the water in the pan and add as needed. By the end of the time, there is practically no water in the pan. Serve ready-made buns warm.
  • Bread rolls, steamed in a pan and in a double boilerPour about 3 liters of water into the steamer pan, place the pan with the blanks on top. Tie the lid of the steamer with a cotton or linen cloth:

  • Bread rolls, steamed in a pan and in a double boiler

    ,
  • to prevent possible dripping on the surface of the buns. Steam the buns for 25 minutes after boiling the water. Turn off the heat and slightly sliding the lid to the side, leaving a small gap for steam to escape, leave the buns for another 3-5 minutes.Serve the finished buns.
  • Buns to break and cut:
  • Bread rolls, steamed in a pan and in a double boiler Bread rolls, steamed in a pan and in a double boiler
  • The buns cooked in a double boiler taste absolutely bland, which is completely invisible when used with other dishes. Opinions on the taste of buns with turmeric were divided, to someone it seemed meaty, to someone it reminded of an egg filling, in general, both options were unanimously recognized as tasty.
  • * When working with turmeric, keep in mind that it stains your hands and the work surface, if you do not leave it for a long time, it can be washed off with regular soap, if time has passed, cleaning with soda or laundry soap will help to remove it from the work surface.

The dish is designed for

4 things. + 15 pcs.

Note

Based on materials Gao's Chinese Cooking and general information Internet. Thanks to the authors!

Admin

Ilonawhat a wonderful recipe - SUPER! Definitely bookmark! Now my head is full of blanks, but later I will definitely take care of your steamed buns

THANKS for the ideas!
Corsica
Tanya , thank you for the recipe in continuation of our conversation about steaming bread. There will be a mood and time - cook, and buns with turmeric are very good with fresh vegetable salads.
 

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