Knife-cut steamed buns are a simple and delicious staple food of noodles, which is characterized by being cut into small pieces of consistent size with a knife, and the steamed steamed buns have a flat incision, smooth surface, soft taste, sweet and delicious. The practice of cutting small steamed buns with a knife is also very easy, you only need to prepare basic ingredients such as flour, yeast, sugar, water, oil, salt, etc., and you can make it yourself at home. Let me introduce you to the detailed method of cutting small steamed buns with a knife.
First, we dissolve the yeast and sugar in warm water, then pour it into flour, stir it into a flocculent shape with chopsticks, then add oil and salt to knead it into a smooth dough. In this process, it is necessary to pay attention to the temperature of the water should not be too high, otherwise it will affect the fermentation effect of the yeast, and it should not be too low, otherwise it will affect the softness of the dough. Generally speaking, the temperature of the water and the body temperature are about the same. The kneaded dough should be placed in a warm place, covered with a damp cloth or plastic wrap, and let it rise to twice its size, a process that takes about an hour, depending on the temperature and humidity of the day.
The fermented dough is pressed by hand to expel excess air bubbles, then rolled into long strips and cut into small pieces of the same size with a knife, each about 20 grams. When cutting, it should be fast, so as to ensure that the incision of the knife cutting steamed bread is smooth and will not stick. The sliced steamed buns are placed in a steamer lined with oiled paper or corn leaves, and fermented again for about 20 minutes to make them fuller. At this time, be careful not to stick too tightly between the steamed buns, and leave a certain gap, otherwise they will stick together when steaming.
Finally, we have to use cold water in a pot and steam over medium heat for 15 to 20 minutes, until the steamed buns are white and fat, and then we can turn off the heat. Do not open the lid immediately after turning off the heat, simmer for about 5 minutes, and let the steamed bread slowly retract, so as to maintain the softness of the steamed bread and not become collapsed. Then you can open the lid, take out the steamed buns, and enjoy them while they are hot. Knife-cut steamed buns can be paired with a variety of sauces, such as bean paste, chili sauce, sesame paste, etc., and can also be served with some pickles, eggs, meat floss, etc., or eaten directly, which are very delicious.
Knife-cut steamed buns are a staple food that is very suitable for breakfast or afternoon tea, it is not only nutritious, but also easy to make, sweet and delicious, and is the favorite of many people. If you also like to cut small steamed buns with knives, you might as well try this method, I believe you will like it. If you want to know more about the practice of knife cutting small steamed buns, you can refer to the detailed step diagram here or here, or you can take a look at this topic, which has many variations of knife cutting steamed buns, such as adding pumpkin, milk, brown sugar, etc., to make your knife cut steamed bread more colorful.
Cut small steamed buns with a milky knife