Steamed buns are commonly eaten by urban and rural residents in our country, especially in the north, where they are an indispensable and cheap food for residents every day. Let’s take a look at some of the main ways to make steamed buns.

Ingredients

200g old noodles

500g low-gluten flour

80g milk powder

5 yeast~ 10g

Salt 1~2g

Corn oil 20g

Sugar 100g

Baking powder 10g

Water or 200~250g milk

50g oatmeal

How to make oven steamed buns

Put all the powder except milk, yeast and oil Put it into the steel cylinder of the kitchen machine, first turn on the first gear and mix well for 10 seconds.

Separate 10g from the milk, put it in a bowl, warm it to about 40℃ (you can heat it over water or put it in the microwave for a few seconds), add yeast to dissolve, cover the mouth of the bowl with a plate, Wait for about a minute, a layer of foam will appear on the surface of the milk

Pour the milk yeast liquid into the mixing bowl of the chef's machine, turn on the first gear and stir for 2 minutes, while slowly pouring in the milk to adjust the dough humidity (not all at once After pouring the milk (different brands of flour have different water absorption properties), it is OK to form a ball and the inner wall of the tank is smooth and there is no dry powder.

After the dough is formed, turn on the second gear for 3 to 5 minutes (if the small tank of the machine is not big enough, beat it in two parts separately and increase the time) to get a rough film.

Turn on the third gear for one minute, and the fifth gear for four minutes to make a film (it is not high-gluten, and it is unlikely to make a glove film, but it will be strong if it has tendons, like Shandong noodles steamed buns). Arrange the dough, turn on the second to third gear (some machines are not powerful, the second gear takes longer to mix, which is time-consuming), add oil and stir for three minutes.

After mixing, shape the dough into a round ball with a smooth surface, put it back into the vat, and put the vat and vat into the oven to ferment for 60 minutes (subject to the dough being doubled in size, subject to temperature and humidity) Depending on the situation, the time is just a reference) The surface will swell, dip your finger in flour and insert it into the middle. If it doesn't spring back, it's OK.

Sprinkle a layer of flour on the chopping board, cut into long strips, roll into long strips, cut into 50~60g pieces again, flatten slightly with your hands to deflate, roll into a round shape, and let rest for 5~15 minutes. Flatten again, deflate, round, and put into baking pan for secondary fermentation

The fermentation time is 30 to 60 minutes (the fermentation time varies depending on the region). If you want to make it faster, you can put a bowl of hot water into the oven or turn on the fermentation function of the oven.

After fermentation, remove the baking tray from the oven, cover the surface with film, preheat the upper and lower heat to 200℃ for 5 to 10 minutes, put the baking tray into the oven for baking, set the upper heat to 190℃ and the lower heat to 170℃ 10~15 minutes for the middle and lower layers (the penultimate frame)

In order to make the color beautiful, you can brush egg yolk/whole egg liquid on the steamed buns

Brush honey or syrup or condensed milk It is also excellent

The other is to put a plate of water underneath and steam the steamed buns

The upper heat is 100°C and the lower heat is 200°C (each oven is different, and the mechanical version has a temperature difference. The electronic version is more accurate)

Time 15~20 minutes (time reference only, you can control the "temper" of your own oven