1) steamed buns, if the face seems to hair non-fat, you can dig a small pit in the middle of the dough, pour in two small cups of white wine, stop 10 minutes later, the face will be hair open.

(2) If you don't have yeast, you can replace it with honey, 15-20 grams of honey per 500 grams of flour. After the dough is kneaded soft, cover with a damp cloth for 4-6 hours to launch. The steamed buns with honey flour are fluffy and fragrant, and sweet in the mouth.

(3) In winter, when the room temperature is low, it takes a long time to make the dough, so if you put some sugar in the dough when it is fermenting, you can shorten the time of making the dough.

(4) In the fermented dough, people often put in the right amount of alkali to remove the sour flavor. To check whether the amount of alkali is appropriate, you can cut a piece of dough with a knife, and if there are holes of uniform size of sesame seeds on it, it means that the amount of alkali is appropriate.

(5) steamed buns, such as alkali put more yellow, and alkali smell unpleasant, can be steamed buns in the water add vinegar 100-160 grams, the steamed buns have been steamed into the pot again in the steamer for 10-15 minutes, the buns can become white, and no alkali taste.

(6) steamed buns, put a little salt water in the flour, can promote fermentation, steamed buns and white and declared.

Method of making steamed buns

Steamed buns are one of the common staple foods in the family. How to steam the steamed buns both fluffy and sinewy? Tips are as follows:

1, cold water and noodles in summer, warm water and noodles in winter, winter and noodles, flour should be 1 ~ 2 hours earlier than summer. When adding water to the noodles, you should be careful.

2, and the dough should be rubbed a few times, to promote the starch and protein in the flour to fully absorb the water, the table into the gluten genuinely good. And good dough to maintain a certain temperature to 30 ℃ is appropriate.

3, when the face has risen, to master the degree of fermentation. If you see that the dough has been honeycomb-shaped, there are many small eyes, indicating that the fermentation has been good. The larger the eyes of the honeycomb-shaped body of the dough, the older the fermentation, or even to over-fermentation.

4, steamed buns on the cage steaming, to go through the molasses. Winter molasses about 15 to 20 he clock, summer is shorter. Buns on the cage, the pot of water must be wide open, 10 minutes to see the atmosphere.

5, the cage drawer and the mouth of the pot can not leak, there are leaks must be plugged with a wet cloth. Steaming with aluminum pot lid to cover tightly.

6, steamed buns, the pot must be heated with cold water, gradually warming up, so that the buns billet evenly heated. Do not figure fast at the beginning of the hot water or boiling water steamed buns, because this steamed buns easy to clip.

Sincerely, I hope you will adopt the answer, thank you!