It's getting colder and colder in the north after autumn. I heard that it began to snow in the northeast of Inner Mongolia these days. When it's cold, I especially want to eat something hot, such as big steamed bread just out of the pot. Warm hands, warm mouth, especially comfortable. Domar is a northerner and likes fermented pasta very much. But fermented pasta has many styles and practices besides ordinary big steamed bread.

Today, Duoma has compiled six kinds of steamed home-cooked pasta, which are simple and easy to make, delicious and never tire of eating. Moreover, the steamed pasta is soft and delicious, nutritious and healthy, and can also help nourish the stomach. Suitable for all ages, the whole family plays together, and the pattern is simple and easy to learn. It is the best as a daily staple food. Let's have a look!

The first paragraph: pumpkin steamed bread

Raw materials: 200 grams of old pumpkin, 300 grams of flour, 3 grams of high-sugar tolerant yeast powder, raisin 10, and proper amount of dry flour;

Features: Unique color and shape, cute cartoon, pumpkin puree is more nutritious.

Detailed practice:

1, peeled and sliced pumpkin, steamed in a pot, and cooled for later use;

2. Stir the cooked pumpkin into mud, and add yeast powder and flour;

3. Knead into smooth dough, cover with plastic wrap and ferment to twice the size;

4. There will be a honeycomb inside the fermented dough, which is soft and fluffy, but it will not collapse easily;

5. Take the fermented dough to the kneading mat, sprinkle some dry powder and knead until smooth;

6. Divide into several small doughs and knead them evenly for later use;

7. Press the grain on the dough with a toothpick to make the round dough look like a pumpkin;

8. Inserting a raisin in the middle is more like a pumpkin;

9. wake up for 5 minutes after shaping. If the production speed is slow, you don't need to wake it up. Just steam it in the pot for 20 minutes and simmer it for 2 minutes after turning off the fire. If the proofing time is too long, the texture of pumpkin steamed bread will be shallow, but it will not look good.

The second paragraph: brown sugar meniscus bag

Raw materials: 250g of flour, 0/50g of clear water/kloc-,3g of yeast powder, 40g of brown sugar, 0/0g of/kloc-; Flour;

Features: unique shape, sweet brown sugar, a brown sugar bag that the whole family loves to eat.

Detailed practice:

1. Mix flour, water and yeast powder into a smooth dough, put it in a large bowl, cover it with plastic wrap and ferment until it is twice as big. There is a honeycomb inside the fermented dough;

2. Take out the fermented dough and put it on the kneading mat, sprinkle some dry flour, and exhaust and knead it evenly;

3. Divide the dough into several small doughs, knead them into circles and flatten them;

4. Use a rolling pin to roll into a cake with a thin periphery and a thick middle;

5. Mix brown sugar and flour into stuffing according to the ratio of 4: 1, take a cake crust and put brown sugar stuffing on it;

6. Convergent package is meniscus;

7. Wrap them in turn, let them stand in a warm place for about 10 minute, steam them in a pot for about 15 minute, and simmer for 2 minutes after turning off the fire.

8. The brown sugar meniscus is ready, and the brown sugar stuffing inside is super delicious.

The third paragraph: sesame peanut roll

Raw materials: flour 360, clear water 200, yeast powder 4g, sesame and peanut stuffing, edible oil;

Features: soft and delicious, nutritious and delicious, sweet and salty, simple and easy to make. At first glance.

Detailed practice:

1. Put the flour, clear water and yeast powder into a small basin, knead it into a smooth and soft dough, cover it with plastic wrap and ferment it to twice its size;

2. Take out the fermented dough, put it on the kneading mat, put some dry flour, and exhaust and knead it evenly;

3. Roll the kneaded dough into rectangular pancakes with a rolling pin, brush a layer of edible oil on the surface, then sprinkle with peanut and sesame stuffing and spread evenly;

4. Roll the bread into strip paper;

5. Cut the paper into small pieces with a knife, put it into a steaming tray, and wake it for 10- 15 minutes;

6. Put in a steamer, steam for about 20 minutes, and simmer for 2 minutes after turning off the fire;

The fourth paragraph: scallops with cakes

Raw materials: 250g flour, clear water 150g, 3g yeast powder and proper amount of edible oil;

Features: beautiful appearance, soft and delicious, non-sticky in the middle, can be used to clip all kinds of food.

Detailed practice:

1. Put the flour, clear water and yeast powder into a small basin, stir them evenly with chopsticks, knead them into smooth dough, and put them in a warm place for fermentation to double the size;

2. Put the dough on the kneading mat, sprinkle some dry flour, and exhaust and knead evenly;

3. Divide the dough into several small doughs and knead them into circles for later use;

4. Knead each small dough into an oval shape;

5. Roll the dough into a cake shape with a rolling pin and apply a thin layer of oil on the surface;

6. Fold the bread in half;

7. Find a ruler and press down the grain on the cake surface;

8. Pinch the folded ends together by hand to naturally form the shape of scallop;

9. After everything is done, let it stand for 10 minute, steam for 15 minute, and turn off the fire for 2 minutes.

The fifth paragraph: red dates and millet steamed bread

Raw materials: millet flour 100g, wheat flour 150g, yeast powder 3g, proper amount of water, and proper amount of shredded red dates;

Features: Fine coarse grains, low sugar content, healthy nutrition and simple method.

Detailed practice:

1, put all ingredients except red dates into a large bowl;

2. Knead into smooth and soft dough, cover with plastic wrap and ferment to twice the size;

3. The volume of fermented dough has increased a lot, making it more fluffy and soft;

4. Chop the red dates and put them into the fermented dough;

5. Knead the red dates and dough together;

6. Take out a small piece of dough and round it;

7. Pinch a hole at the bottom to make it look like a steamed bun;

8. After all the steamed buns are made in turn, put them on a steaming tray and let them stand for 5- 10 minutes;

9. Put in a steamer and steam for 15 minutes. After steaming, simmer for 2 minutes.

Section 6: Corn flour and red bean rolls

Raw materials: 80g corn flour, 200g whole wheat flour, 3g yeast powder, warm water 150g, and appropriate amount of cooked red beans;

Features: once fermentation, saving time. Eating coarse grains often is good for the body and mind, and sugar is not recommended. The original flavor is healthier.

Detailed practice:

1. Put corn flour, whole wheat flour, yeast powder and water into a small bowl and mix well;

2. Move it to the kneading pad and knead it into smooth and soft dough, buckle a small pot, let the dough stand for 5- 10 minutes, and wake it up;

3. Divide the proofed dough into several small doughs and knead them separately for later use;

4. Roll each dough into a round cake shape with a rolling pin;

5. Take a cake with red bean stuffing in the middle;

6, closing and rounding, making it into the shape of red bean buns;

7. Then roll out the wrapped red bean package with a rolling pin and make it into a cake. At this time, you can see the red beans inside, but don't break the skin;

8. Roll up the cake again to make it look like a roll. After making them in turn, put them in a plate and ferment them in a warm place for 30 minutes. If the temperature is low, the fermentation time needs to be extended.

9. Fermented red bean rolls will be soft, steam in the pot for about 18-20 minutes, and stew for 2 minutes after steaming;

This kind of red bean roll adopts a one-time fermentation method, which is different from the previous fermentation process. It is fermented after molding, so the fermentation time after molding should be slightly prolonged, while the first five kinds of fermented pasta are all secondary fermentation methods, and the fermentation time after molding is shorter. These two methods can be used together, as long as you can master the state of dough, you can make it at will.

How to treat the above six kinds of fermented pasta? Each method is not difficult, the production process is detailed, and you can learn it at a glance. If you learn them, you don't have to buy the staple food at home. Making it yourself is healthier and more delicious. Do it if you like!

Thank you for reading. I like to share my original recipes and food search experience. At home, you can make healthy and nutritious home cooking with simple and common ingredients, making the kitchen more home-like. When you are away from home, you can find food shops in the streets and lanes, taste different local foods, and make ordinary life full of more fun.