White Steamed Buns
Ingredients
Flour, Yeast powder
Method
1. Place a small amount of lukewarm water in a mixing bowl and add yeast (10g yeast per 1kg flour).
2. Once dissolved, add flour while gradually incorporating water until the dough becomes smooth. Cover the bowl with plastic wrap and let rest at room temperature.
3. When the dough has doubled in size, knead it on a floured surface and shape into buns.
4. Let the shaped buns rest for 30 minutes, then steam them in a bamboo steamer over boiling water for 25-30 minutes (adjust time for larger buns). Delicious steamed buns are ready!
Previous Page1. Noodles refer to foods primarily made from flour. Different regions worldwide have various types of noodles. In China, the main varieties include: noodles, steamed buns, hand-pulled noodles, mashed noodles, baked flatbreads, dumplings, and buns. In the West, there are bread, various baked flatbreads, and many other types.
Ingredients
2 tbsp creamed spinach, 1 tbsp self-rising flour, 1 tsp salt, 1 tbsp chicken broth (or milk/water), 1 tsp sugar (I used brown sugar), a dash of sesame oil,chopped scallions (optional)
Instructions
1. Pour chicken broth into self-rising flour and mix into a batter.
2. Stir creamed spinach into the batter.
3. Add brown sugar, salt, and sesame oil for seasoning.
4. Sprinkle chopped scallions over the mixture and stir gently.
5. Pour the batter into a skillet over low heat, spreading it evenly to achieve consistent thickness. Once the pancake forms, gently shake the pan to distribute the batter evenly.
6. Once one side is set, flip and cook until lightly golden on the other side.
Flour-based foods refer to dishes primarily made from flour. Various types exist worldwide. In China, these include noodles, steamed buns (mantou), hand-pulled noodles (latiaozi), mashi (a type of noodle), baked flatbreads (shao bing), dumplings (jiaozi), and stuffed buns (baozi). Western examples include bread and assorted baked flatbreads, showcasing immense variety.
Javanese Noodles
Ingredients
A: 600g yellow noodles
B: 2 potatoes, boiled, peeled, and diced; 3 blocks tofu, fried until golden, sliced; 3 hard-boiled eggs, sliced; 1 head lettuce, shredded; 10 oranges;Crispy crackers to taste
Broth
A: 3000ml water; 3 lemongrass stalks; 1 jicama, peeled and cut into large chunks; 2 large onions (with skin)
B: 600g sweet potato, steamed until soft, peeled, and mashed into a paste;250g potatoes, steamed until soft, peeled, mashed into a paste
Seasonings: 300g homemade tomato juice; 150g chili sauce; 2 tsp salt; 3 tbsp light soy sauce; 5 tbsp sugar; 1 tbsp roasted belacan paste; 4 tbsp flour mixed with 6 tbsp water to form a paste for thickening
Method:
1. Soup: Bring ingredients A to a boil over high heat, reduce to low heat and simmer for 1/2 hour, then strain. Add ingredients B and seasonings to the soup, bring to a boil, then thicken with the flour paste.
2. Blanch the fried noodles until cooked, place in a bowl, top with ingredients B, pour over the soup, and serve with homemade sambal chili sauce.
3. Noodles refer to foods primarily made from wheat flour. Various types exist worldwide. China's main varieties include: noodles, steamed buns (mantou), hand-pulled noodles (latiaozi), sesame flatbread (mashi), baked flatbread (shao bing), dumplings (jiaozi), and stuffed buns (baozi). Western examples include bread and various baked flatbreads, with countless varieties.
Dandan Noodles
Ingredients
400g dried noodles, 5g MSG, 3g salt, 200g noodles, 400g minced pork, 100g bean sprouts, 25g minced scallions, 10g minced ginger, 10g minced garlic, 2g chili powder,sesame paste 10g, cilantro a pinch, light soy sauce 3g, cooking wine 3g, rice vinegar 3g, broth 10g, ground Sichuan pepper 3g, lard 5g, sesame oil 3g
Method
1. Heat lard in a wok over medium heat. Sauté scallions, ginger, and garlic until fragrant. Add salt, chili powder, bean sprouts, and minced pork. Stir-fry until fragrant.Add cooking wine, light soy sauce, rice vinegar, and a splash of broth. Just before removing from heat, stir in MSG, sesame paste, and Sichuan pepper powder until well combined.
2. Cook noodles in boiling water until tender. Drain and transfer to a bowl. Pour in an appropriate amount of broth, top with the stir-fried sauce mixture, and garnish with cilantro before serving.