Steamed buns are a staple food for people in the north, and generally families in the north will do it themselves. For southerners, do-it-yourself steamed buns at home are relatively rare. And I am very much like to eat steamed buns, usually sold steamed buns are more fluffy, so learn to do it yourself.

Then first of all, why the steamed buns will become dried out and shrink when you open the lid?

1, the kneading is not in place or kneaded too much. Buns in the pot when good, open the lid of the pot some shrink to black and small, usually in the lid of the pot to open the moment occurred, many people in the kneading time may not be kneaded evenly, gluten has a good place to knead, there are places not kneaded, not kneaded where it is not good wrapping power, encountered a temperature difference after the rapid contraction. This is one of the reasons why some are good and some are dark and hard.

2, excessive fermentation. Because there is a sequential order to the buns for shaping, may be the first round buns, some of the fermentation is excessive, and excessive fermentation of the buns, the gluten of the dough will be a little bit of leakage, out of the pan when encountered the cold, but also will cause rapid contraction. Fermentation is successful even if the contraction of the buns will only surface pits, will not occur shrinkage of the problem of black

③ steamed buns, should be three to five minutes before uncovering the lid, in order to prevent the cold air directly into the buns will shrink back when cold.

So let me tell you how my family's steamed buns are made.

Materials

①Flour 500g? 250g of water? Sugar 20g? Yeast 5g

1. Take a dough and knead it with the palm of your hand towards the center. Knead it into a round shape with your palm and knead it for more than 100 times for each steamed bun. The more you knead, the smoother and softer the dough will be.

2. Pinch the closure a few times and roll the dough in a layer of flour.

3. Turn the buns downward and rub them back and forth with both hands to make them rounder. This way a steamed bun blank is finished.

4. Put water in a pot and boil the water to about 40° off the heat. Put the buns on the pot and cover the pot to wake up, 30 minutes in winter and 15 minutes in summer.

5. Buns wake up, cool water on the pot to steam, water boiling 15 off the fire.

6. Steam well after not in a hurry to uncover, wait three to five minutes to uncover can be.