The ratio of baking soda to flour when steaming steamed buns is 5%, and you need to rise the flour.

The practice of steamed buns is as follows:

Materials: flour 40~50g, yeast 2~3g , sugar moderate, 100g of water, 200g of flour

1, 100g of lukewarm water poured into the basin, add yeast. ? The amount of yeast is between 2~3g, that is, it is appropriate to pour the yeast to cover the water evenly.

2, ten minutes later add 200g of flour, sugar moderate. This time I added 30g of sugar, out of the steamed buns but sweet and not bland for children or I like the sweet flavor of people. Like the original flavor of the flour can not add or add less, appropriate sugar can help the yeast fermentation.

3. Stir the flour in one direction with chopsticks so that the flour and water blend evenly, and finally become flocculent.

4. Knead the flocculent dough with your hands a little bit, and after the initial molding, you will get a looser and rougher dough with dry powder, so be careful to knead the dough with the root of your palm, not with your fingers or the front of your palm.

5. When the dough is ready, you can take it out and put it on the counter for the next step of kneading and fermentation. The temperature is about 30 degrees Celsius, and the temperature is closely related to the speed of fermentation, the temperature is high, the fermentation is fast, and the opposite is full.

6. When you cut the dough, the cross-section should be smooth with no big air holes, if there are any, please keep kneading. The dough is rolled out in long strips, and then dosed, generally 60g in size for a steamed bun within the palm of your hand size. The first thing you need to do is to make sure that you have the right amount of dough for your buns and that you have the right amount of dough for the buns.

7, the steamer first filled with enough water after boiling to warm, steamer drawer pads on the steamer paper, the steamed buns yards up, each steamed buns directly across from each other, to maintain a sufficient distance. Cover the pot and wait for the size of the buns than before fermentation slightly larger, with a finger gently pressed feel very elastic, then you can open the steam. After the water boils, keep the heat on medium and steam for fifteen minutes, then simmer for three to five minutes before uncovering, the buns will be finished.

Expanded Information:

Tips on Water Temperature, Flour, and Yeast:

Water Temperature: Water temperature, the winter water should be warmer, even if the water is cooler in the summer, it can also be melted yeast can be properly fermented. It can be fermented normally, and there is no significant difference in eating. The choice of flour is also quite important, low-flour suitable for the fluffy texture of Cantonese-style steamed buns, and wheat flour texture whether to do noodles or steamed buns are very good.

The whole process of kneading is not difficult, use the back of your hand to knead, keep the strength of the size of the force uniformly do not overpower or bird force with skillful to knead the dough, the dough will be gentle with your gentle treatment and gentle up.