Fluffy and tasty steamed buns

Raw materials: wheat flour

Accessories: yeast, warm water

Steps to make:

Wheat flour

1 flour choice, to the supermarket you will see the types of flour no less than a dozen kinds of flour, high-gluten flour, low-gluten flour, gluten flour, multi-purpose wheat flour, dumpling flour, etc., the same kind of flour it also has a different price, for beginners is certainly to see dazzling, these flours can be used to do steamed bread? Can all these flours be used to make steamed buns? Of course not, to make delicious steamed buns, a very critical step is to choose the flour, glutinous it will generally buy multi-purpose wheat core flour, these flours can actually be called glutenous flour, wheat core flour to make the steamed buns, the face of the flavor is strong, will be able to give you to make the steamed buns plus points.

Kneading

2 kneading, seems to be the simplest program, in fact, is also the most critical program, the face of the kneading is good, determines the success or failure of your production of steamed bread. Before kneading to add yeast, yeast and flour ratio is 1:100, that is to say, 500 grams of flour, add 5 grams of yeast (many people like the old noodle buns, but for beginners, the choice of yeast will have a higher success rate). Put the yeast powder into 30 degrees of warm water, the amount of water to melt the yeast powder is also a good measure of the amount of water, the general glutinous production of 500 grams of flour will use 50ML of water to melt the yeast, yeast melting added to the flour, and then add 450ML of water to the flour, use chopsticks to stir the flour into snowflakes and then begin to knead, so that kneading the dough does not stick to the hands. To what extent should I knead the dough? You need to make the surface light, the basin light, hand light, three light can be, and then cover the gauze began to send the noodles.

Development

3 development of the surface, many people do not succeed in buns, because the development of the surface hair is not long enough or the surface hair is too much, in fact, to determine whether the surface of the hair is very simple, as long as the fingers stick some flour inserted into the dough, the dough will not shrink, which means that the surface has been developed well.

Second fermentation

4 second fermentation, to want to buns fluffy and dense, must not be missing the second fermentation. Knead the fermented dough into a smooth dough, then knead the dough into strips, divided into the same size, kneaded into a round and covered with saran wrap for the second fermentation. If you want to keep it simple, you can make knife-cut buns by kneading the dough into long strips and then cutting them into equal sizes. The second fermentation time is 20 minutes in summer and 30-40 minutes in winter.

Steaming buns

5 cold water in the pot to steam, and so the buns of the second fermentation is complete, we can begin to steam the buns, cold water in the pot, the first high-fire water, and so the water boiled, and then turn to medium heat and steam for 15 minutes on it.

Steamed buns

6 steamed buns steamed a few minutes to open the pot, some people find steamed buns steamed out on the retraction, which is what the reason is, because you are missing a very important step, that is, steamed buns steamed first do not rush to open the lid, to a few minutes to open the lid, so that buns will not immediately shrink.

Steaming buns tips

This steamed buns method shared out after many friends reminded me to forget to put sugar, in fact, I was deliberately made sugar-free buns, I want to eat the original flavor of the wheat steamed buns, if you love to eat sweet little brother and sister can be properly adjusted into the sugar, in the time of the addition of water can be filled with the right amount of sugar can be.