1. Selection of flour

Four is mainly divided into high-gluten, medium-gluten and low-gluten flour. Among them, high-gluten and low-gluten flour are generally used for making bread and cakes, and medium-gluten flour Flour is suitable for making steamed buns. Bulk flour that is generally not labeled in supermarkets is all-purpose flour and can be used to make Chinese pastries.

2. Dough fermentation

Yeast fermentation: This is easier and suitable for novices. Generally, 500 grams of flour plus 5 grams of yeast powder is enough. Dissolve the yeast powder in warm water first, then add it to the flour.

3. Kneading the dough

The ratio of flour to water is also critical. Generally, warm water is used to knead the noodles, around 30 or 40 degrees is fine. In winter, the water temperature can be a little higher, because the best temperature for the dough to rise is around 30 degrees. The ratio of flour to water is generally 2:1. Different flours have different water absorption capabilities and can be adjusted appropriately according to the softness and hardness of the dough. You can add a small amount of lard when kneading the dough, and the steamed buns will be whiter and more fragrant. Adding some sugar to the dough in winter can help the dough ferment quickly.

4. Let the dough rise

The kneaded dough must be covered with a damp cloth and rested for about 1 hour. The dough will have even honeycomb holes the size of sesame seeds, and the dough is ready. If the dough does not rise, you can dig a small hole in the middle of the dough, pour 1 or 2 small cups of white wine, and let it sit for 10 minutes until the dough rises.

5. Steaming

Place the steamed buns in a steamer and boil them in cold water. You can put an appropriate amount of salt or orange peel in the water. The salt can promote fermentation and the orange peel can add flavor. . If the old noodle steamed buns turn yellow after steaming, you can add some vinegar to the water, put the steamed buns in the pot and steam for 10 minutes, and the steamed buns will turn white.

6. Honey fermentation

If there is no yeast, honey can be used instead. Add 500 grams of flour to 250 grams of water, add two tablespoons of honey, and knead the dough evenly. This method takes a little longer to ferment, taking 4 to 6 hours.

7. Add some beer to the noodles

Beer also contains fermentation components. When making noodles, half of the water can be replaced with beer, and the steamed buns will be extra soft.

Remember the above 7 tips so that you can steam steamed buns that are soft and fragrant!

Extended knowledge:

How to steam buns:

1. Melt the yeast with warm water, then slowly pour it into the flour, adding water as you go. Knead it into a smooth dough, then leave it to ferment at room temperature for one hour

2. Wash the pork and cut it into dices, wash the onions and ginger and cut them into pieces. Put the batter into the diced meat and add salt. , sprinkle some pepper, pour in cooking wine

3. Pour in peanut oil and sesame oil, mix well and marinate for 30 minutes to absorb the flavor, then add green onions, stir well and set aside, then knead the dough evenly Then divide into even small pieces

4. Press the small pieces flat, then use a rolling pin to roll into dough, add fillings, wrap into buns, cover with a damp cloth and ferment for 20 minutes

5. Put it in the pot, steam over high heat for 20 minutes, turn off the heat and simmer for five minutes before serving.