The method of making steamed stuffed buns is very simple, but it can't be done well without mastering the tricks. Steamed steamed buns are not fluffy or soft, but dry and hard, which affects appetite.
Today, I will share with you some tips for steaming steamed buns. Remember to put more dough when steaming, so that steamed buns are as sweet and delicious as those sold outside, fat in vain, fluffy and soft.
Steaming steamed bread with flour;
Prepare a clean basin, put a piece of yeast, pour in appropriate warm water, stir with chopsticks, leave it for a while, and then sprinkle with appropriate amount of white sugar and stir well.
What we need to keep in mind is white sugar, which can increase the sweetness of pasta, promote the fermentation of fermenting bacteria, speed up the fermentation of dough and shorten the time of dough making.
Then pour a proper amount of flour into yeast water, stir it while pouring, stir it into a flocculent shape with chopsticks, knead it into a smooth dough, cover the basin and put it in a warm place until the dough wakes up to twice its original size.
If you want pasta to be fat in vain, I suggest you buy flour. If it is flour processed with wheat, the cooked pasta is yellow, which is the first skill.
After the dough is fermented, it is honeycomb. Pour the dough on the top of the panel, empty the air inside and knead it into a dense dough again. At this time, you can knead it for a while, so the taste will be more gluten-free. This is the second skill.
Finally, knead it into long strips, cut it into pieces of similar size, knead it into the shape of steamed bread, put it aside, cover it with clean cloth, and wake it for about 15 minutes.
Cover the steamed bread with a layer of cloth, which can prevent the water in the steamed bread from losing and not drying thoroughly. This is the third move. Add cold water to the pot, put the steamed bread in a steamer, heat it to boiling with high fire, steam for 25 minutes, and simmer for 5 minutes after turning off the fire.
When steaming steamed bread, it is right to steam it in the pot with cold water, so that the steamed bread is heated evenly and there will be no external cooking and internal production. This is the fourth skill.
Don't take steamed buns and steamed buns out and eat them directly. Remember to stew for a few minutes so that the steamed buns don't collapse. This is the fifth move.