500 grams of medium gluten powder

35-40g of fine sugar.

Yeast (winter)10g

Yeast (summer) 8g

250-255g of warm water at 40 degrees in winter.

Use 245g cold water in summer.

Like milk-flavored dough, water can be turned into milk about 290 g.

Method for making soft and delicious steamed stuffed bun skin

This recipe is about 18 steamed buns. Please reduce the amount of steamed bread at home, so as to avoid excessive fermentation of steamed bread and affect the quality of finished steamed bread. Thank you!

1. Put all the ingredients into the chef's machine and knead them into smooth dough. My KA7Q/3 file only needs 10 minutes.

(It's the first time for hand rubbing and novice to do it. Please try to reduce it. Thank you! )

2. Prepare some hand flour, knead the dough by hand for 2-3 minutes, (skip this part by hand and relax directly) to make the dough firm, smooth and delicate, then cover it with plastic wrap and relax for 2-3 minutes. (It's not fermentation, just relax.) The making method of soft and delicious steamed stuffed bun skin is 1.

Each dosage form is about 40 grams. Soft and delicious steamed stuffed bun skin Step 2

Step 3: flatten the dough to make soft and delicious steamed stuffed bun skins.

Roll it into a slightly thick dough around it (see the picture above), and the finished product is about 18 pieces (about 9 pieces in half). The fourth step is to make soft and delicious steamed stuffed bun skins, each of which is about 40-43g.

4. Then wrap the favorite stuffing into buns.

5. I usually put 28-30g meat stuffing, 20g-25g bean paste and 20g-25g black sesame seeds.

The bag is finished. There is no need to ferment in the middle, just roll out the stuffing of the leather bag to make steamed bread, directly round it, ferment it again, and skip to step 6.

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Fermentation starts here. ...

6. Put the steamed bread or steamed buns directly in the steamer, and the steamer should be padded with oil paper (the kind with holes) or gauze.

Proofing time: It is best to put it in a proofing box for fermentation in winter, or use a heating pad to assist fermentation. The fermentation time of 35℃ proofing box is about 40-50 minutes, and the fermentation amount is about twice. The completion of fermentation depends on the state of steamed buns! A gentle push has a slow rebound, and it feels very light and feels like cotton. It doesn't matter if you like soft steamed stuffed bun skin a little too much, but the skin will be slightly rough and have small bubbles.

7. Normal temperature fermentation is faster in spring and summer, and the fermentation time is about 30-40 minutes.

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After fermentation, it can be steamed. ...

8. The water in the steamer must be boiled first, then boiled, and then boiled. Then put it on the steamer. Maximum fire, full of steam 1 1 ~ 13 minutes!

General meat stuffing takes 13 minutes, others 1 1 minute.