How to make delicious steamed buns

Custard buns

Ingredients: 5 eggs, 125 grams of custard powder, 25 grams of custard powder, 250 grams of milk , 125 grams of melted butter, 400 grams of fine sugar.

Method: 1. Add eggs into ingredient 2 one at a time and mix into a paste.

2. Heat the milk and cream over water, add sugar to the milk, and stir until the sugar melts.

3. Add the egg mixture mixed in step 1 to the pot, stir continuously with a wooden ladle, fully heat until it becomes gelatinous, and then remove from the pot.

Custard buns are one of the more popular types of buns in life. The above is the recipe of custard buns compiled by the editor for everyone to learn from. Next, I will introduce to you another way to make steamed buns, let’s learn about it together.

Crystal shrimp buns

Ingredients: 200 grams of wheat starch, 100 grams of shrimp, assorted vegetables (including corn, green beans, radish grains), appropriate amount of chopped green onion.

Method: 1. Make the stuffing: chop the shrimps into small pieces, mix them with assorted vegetables and green onions, add an appropriate amount of salt, monosodium glutamate, pepper, sesame oil, and rice wine, mix well, and marinate for 30 minutes.

2. Make the dough: Pour the wheat starch into a basin, boil the water, pour it into the wheat starch basin, stir it with chopsticks while washing, and mix evenly until the flour becomes transparent. After cooling slightly, make a foreskin.

3. Wrap the filling into the bun wrapper, shape it into a bun shape, and place it in the basket.

4. Put water in the pot, turn on high heat, put the steamer on the steamer for 10 minutes after the water boils.

That’s all for telling you about the styles of steamed buns. When making steamed buns, it may be more difficult to make the dough. If the dough is not done well, it will affect the taste of the steamed buns.

How to make steamed buns

How to bake dough

Ingredients: Prepare appropriate amounts of flour, vinegar, baking soda, and flour fertilizer.

Steps: 1. Use flour fertilizer to make dough, and pour an appropriate amount of flour into the basin.

2. Continue to add flour fertilizer and water.

3. Knead the dough evenly.

4. Cover the noodles with cloth.

5. When the baking time is almost up, check to see if the volume has increased a lot and there are even air bubbles in the dough.

6. When the dough is ready, add edible alkali and continue kneading it evenly to make it into long strips, and then continue to process it into the skin for steamed buns.

7. You can use yeast or vinegar without fertilizer.

How to make buns soft and fluffy is a question that many people are considering. Next, the editor will tell you how to make buns soft and fluffy.

How to make soft steamed buns

1. For health reasons, use half of whole wheat flour, add half of white flour, pour it into the basin, use chopsticks to make a hole in the middle, and pour in a small amount of water , put an appropriate amount of yeast powder. For "appropriate amount", you can read the instructions on the yeast packaging. You may not have experience in making it at the beginning, so you will have the problem of adding more or less, but it doesn't matter. If you add less, the fermentation time will be longer. If you add more, it will not affect it. What. The key is to check the production date and shelf life of the yeast. The dough will not rise if you use expired yeast.

2. Add water while stirring with chopsticks until the flour becomes flaky.

3. Knead the dough into a ball with your hands until it has "three lights": surface light, basin light, and hand light.

4. Spread some water on the surface of the dough to moisturize it.

5. Cover and place in a warm place to ferment.

6. The fermentation time depends on the temperature, shorter in summer and longer in winter. It's ready when the dough has doubled to three times in size.

7. To test whether the fermentation is successful, you can use your fingers to dip some flour and poke holes in the dough. If the holes spring back immediately, it means that the fermentation is not enough and it still needs to be fermented; if the surface of the dough collapses, it means that the fermentation is overdone and the dough is over-fermented. There will be a sour smell, which can be neutralized with an alkali such as baking soda.

8. Check the inside of the dough. There will be honeycomb-shaped holes.