Steamed buns and steamed buns are common foods in our lives. It seems that the method is simple, but few people can make steamed buns delicious, either they can't be fermented or their skins will collapse and harden after steaming. In short, they are not delicious, which is a far cry from the steamed buns bought in the steamed bun shop outside.

At this time, some people are thinking, is there any trick to making steamed buns so delicious outside? Of course, there are tricks. Let's take a look! No matter steamed buns or steamed buns, the golden ratio of 500: 5: 2, remember to finish!

The first step in making steamed buns is to mix dough.

Mixing dough is a technical activity, and the proportion can not be sloppy. Every 500 grams of flour, 5 grams of yeast powder and 2 grams of aluminum-free baking powder should be added, which is simply a ratio of 500:5:2. After mixing flour, yeast and baking powder evenly, mix the flour with warm boiled water at 34-42 degrees Celsius, and the ratio of flour to water is about 2: 1. When kneading dough, don't press it hard by hand, but use chopsticks to pour water and stir it slowly until the flour is stirred into cotton wool, and then gently knead the dough into a smooth dough by hand.

Tip: If there is no aluminum-free baking powder at home, you can add appropriate sugar to speed up the fermentation of yeast.

The second step is to wake up.

After the dough is prepared, the next step is to wake up. You can cover the dough with a layer of plastic wrap or a layer of wet cloth and put it in a warm and humid place to wake up. It is best to maintain the temperature at about 35-40 degrees Celsius for about half an hour, and the dough can be fermented to twice its original size. If some fermentation temperature can't reach this temperature, you can choose to let the dough ferment for a little longer, 3-4 hours is also possible, and you can feel that the dough volume is obviously larger and the fermentation is completed.

The third step is kneading dough.

After the dough wakes up, put it on a flour-sprinkled chopping board and knead it repeatedly until it becomes smooth and elastic.

Next, you can knead the dough into small buns.

The fourth step is the second awakening.

After the steamed buns or steamed buns are made, don't hurry to steam them immediately, because we squeeze all the air out of the dough during the second kneading. If we steam them directly, the dough will become small and hard. At this time, the correct way should be to boil water in the steamer first, and put out the fire when the water temperature reaches 44 degrees Celsius. At this time, put the steamed buns or steamed buns into the steamer and use the residual temperature inside to promote the fermentation of the dough. Wait until the dough becomes larger, about 10-20 minutes, and then start steaming steamed buns, so that the steamed buns are as soft and delicious as those bought by takeaway. (Don't hurry to uncover the pot after the steamed buns are cooked, it will be better to cover the lid and stew for about three minutes after the flameout.)