Ingredients ?

Medium gluten flour 500g

Warm water 250ML

Yeast 7g

How to make steamed buns ?

Dissolve the yeast into about 1/3 of the lukewarm water and stir well

Pour the yeast powder into the flour

Stir well with chopsticks

Pour the remaining lukewarm water into the flour

Stir with chopsticks to make a cottony fluffy consistency

Knead the dough with your hands and knead it until the dough behaves smoothly

Put the dough into a container with a good lid, or cover the surface with a Put the dough in a container, cover it with a lid or a damp cloth, and let it ferment in a warm place until it doubles in size, the length of time varies with the ambient temperature

The inside of the fermented dough is uniformly honeycombed

Spread a little flour on the surface of the board and knead the fermented dough again and again, until the surface of the dough is smooth, and then cut it into pieces, if there are any air holes in the cut surface, you need to continue to knead it

Keep kneading until the cut surface of the dough is smooth and free of air holes

Shape into a long column. Shape the dough into a long column

Cut the dough stick into equal portions

Roll the dough back and forth with your hands to form round buns

Dust the bottom of the buns with flour and place them on the cover curtains, leaving a distance between each one, and cover the tops of the buns with damp drawer cloths to continue the fermentation process, so the buns can rise up again, and the fermentation process can be continued for about 20 to 30 minutes. Press gently on the surface to feel the elasticity

The steamer is lined with a damp drawer cloth, place the buns in the steamer, leaving a distance between them, and cover the pot with a lid. If the lid is not tight, it is best to wrap the edges of the lid with a cloth to prevent the steam from escaping

The steamer is set on a high heat to boil the water inside the steamer, then turn to a medium heat to steam the buns for 25 minutes. Turn off the heat and let it stand for 3-5 minutes before opening the lid

Tips

The amount of water is 45-50% of the flour,and the amount of yeast is 1-1.5% of the flour?

1, steamed buns cool water, hot water into the pot can be, but still cool water into the pot is better, first of all, there will be no danger of scalding, and cool water into the pot will make the buns heat more evenly. Water boiling into the pot may make the buns skin more dry without elasticity.

2. Don't open the lid of the pot immediately after turning off the heat, and don't keep it in the pot. Simmer for 3 to 5 minutes before opening the lid, otherwise the buns will immediately encounter cold air and the surface will be wrinkled.

3, steamed buns steamed, drawer cloth is not easy to remove. You can pour some cool water on the drawer cloth, it can be easily removed, and will not stick to the skin of the steamed buns.

4, cooling, it is best to cover the buns on the semi-dry drawer cloth to cool naturally?

5, heating leftover steamed buns: leftover steamed buns skin is easy to become dry and hard, heating before the surface of the steamed buns sprinkled with some water, and then put into the steamer to heat up, the buns will be as fluffy as the new steamed.