High-gluten flour 550g

Supplementary Ingredients

Yeast (dry) 5g

Seasoning

Water 260g, Sugar 20g

A: High-gluten flour 500g, water 260g, yeast 5g, sugar 20g

B: High-gluten flour 50g (was fermented)

Practice:

Step 1

Put all the ingredients of A into the bread machine, start the dough button, and mix the dough for 20 minutes

Step 2

After the dough is formed, stop the machine, and let the dough rest for 5-10 minutes

Step 3

Start the dough button again. The bread machine works for 1 hour and 30 minutes. Stop the machine and leave it alone, let the dough ferment until it doubles in size, this time cover the lid of the bread machine and work

Step 4

Pull it apart by hand, you can see the honeycomb tissue inside, that is, the state of fermentation

Step 5

Add two tablespoons of dry flour, about 50 grams, and continue to activate the Dough button, and knead for 20 minutes, so the dry flour is fully incorporated into the dough

Step 4

Add two tablespoons of dry flour, about 50 grams, and continue to activate the Dough button, and knead for 20 minutes. Step 6

Keep kneading again to form a smooth dough, and let the dough rest for about 10 minutes before shaping

Step 7

Weigh the dough and divide it into several small portions. After kneading, roll out the dough and put it into the oven for 2 times of fermentation. Turn on the oven's fermentation function and turn it off when the temperature reaches 40 degrees Celsius, and then let the dough slowly stay inside for about 1 hour

Step 9

Steam the buns in a steamer pot with cold water, and then turn off the heat after 15 minutes of steaming on a high flame. I also tried it without sugar, the taste is far worse than the added. I was 500 grams of flour, put a small spoon for 20 grams of sugar, moderate amount can

The first fermentation of the dough, observe the state of the dough at any time, swelling fat to double the size can be. If the hair is too big, the crust cracked and sour taste, that is the hair over

Face hair, and then add two tablespoons of flour to continue to knead, be sure to let the dry flour is fully integrated into the dough, I am the bread machine kneading for 20 minutes. The ratio of flour added is: 10:1, I am 500 grams of flour, put 2 tablespoons, about 50 grams, and then put more can be

Rectification of the dough before the air bubbles must be exhausted, the steamed buns are detailed and glossy. After the whole type of steamed buns blank, also want to ferment again fat, steamed buns are beautiful

After turning off the fire to let the steamed buns in the pot to stay 3-4 minutes, slow gas, before you can open the lid

Steamed buns are soft and strong secret may be: the participation of the dry flour will be most of the water in the original dough sucked off, there is no evaporation of water, so steamed buns will be soft, chewy texture also The chewy texture is also sweeter.