2) Put the flour in a large bowl and pour the yeast water in slowly and in small batches, stirring with chopsticks as you pour the water in, until you see the flour start to clump together.
3) At this point, use your hands to knead the flour repeatedly, and when the flour is kneaded into a ball, cover the large bowl tightly with a damp cloth or plastic wrap, place it in a warm place, and let it rest for about 1 hour (in winter, it will take about 2 hours, or 1 hour if you put it next to the heater)
4) When the dough swells until it doubles in size and is full of air bubbles and cellular tissue, the rise is complete.
5) To steam a good steamed bun, it is best to continue to knead and press the dough with your hands at this point to squeeze the air out of it, then cover it with plastic wrap or a damp cloth, and wait for the dough to expand again before using it for steamed buns, baozi, hairy pancakes, and bean buns.
Super long-winded:
**The water used to melt the yeast powder must be lukewarm, and the temperature of the water should not be too hot for your hands, so adjust the temperature before putting in the yeast. Too hot water will scald the yeast to death, and too low a temperature will not activate the yeast, neither will serve the purpose of fermentation, and by the same token, the yeast water should not be heated in the microwave.
**The dough should be placed in a warm and humid place, in winter it can be placed around the heater, but avoid direct sunlight, and make sure to add a cover so that the dough does not dry out and crack.
**Generally, the ratio of flour to yeast is: 200 grams of flour to 5 grams of yeast.
**I usually like to use Angie angel this yeast brand small paper bag packaging baking powder, than the plastic bag packaging is good, personal preference just.
Steamed buns
Raw materials: 400g of fermented dough, steamer, gauze
Practice:
1) Sprinkle dry flour on the panel and smooth it out, take out the fermented dough and knead it vigorously until the surface of the dough is smooth
2) Take the appropriate amount of dough and roll it into a long strip shape, cut it into ping-pong ball-sized chunks, i.e.: the next dose.
3) Put the cut dosage into shape with your hands, and put it on the dry flour to ferment again for 10 minutes;
4) Add cold water into the steamer pot (the height of the steamer pot can be about 1/5), put the gauze cloth over the water and then squeeze it dry and spread it on the cage drawer, and then put in the buns raw embryo.
5) high heat will boil the water, see the pot outward steam, adjust to medium heat steaming for 8 minutes (if the pot is large, or buns more, appropriate to extend the time)
6) buns ripe turn off the heat, do not immediately open the lid, let it rest for five minutes and then out of the pot, so that the buns will not shrink back.
Super long-winded:
**The steamed buns need a flour embryo is fermented, also known as: "live noodles". When cooked, this kind of noodle has a very soft texture, and can be chewed with elasticity and fluffy internal tissues. This kind of noodle is also suitable for making cakes, buns, bean buns and so on, which we will introduce later.
**There are three keys to steaming steamed buns: make sure to put cool water in the pot, keep the heat on medium after the water boils, and put the lid on to simmer after removing the heat.