Baozi is a food we are all too familiar with, with thin skin and lots of flavor, it has always been a favorite of my family and me.

The ratio of yeast to flour, the ratio of flour to water, and how to

Tip 1: The ratio of dough is the foundation. Generally 500 grams of flour add 4 grams of yeast and 2 grams of baking powder (adding baking powder will make the rising time shorter and make the buns more fluffy, if you don't like it, you can also use white sugar instead). Use warm water at 30-35℃ to mix the dough. (Ratio of water to flour 1:2), not too much water, otherwise the dough will not ferment easily. Be careful, when mixing the dough, add water slowly, add water while mixing, until the flour becomes pike (snowflake) shape, then knead into a smooth dough. Tip: The flour for steamed buns must be risen. When making the dough, first dissolve the yeast in warm water, the temperature of the water should be well controlled, if it is high it will scald the yeast to death. Specifically with the back of the hand to try, feel warm not hot hands just right. Do buns and noodles must not be too soft, otherwise it is not easy to shape.

Tip 2: The environment is the most important.

The dough, covered with a damp cloth or wrapped in plastic wrap, is placed in a warm, moist place and slowly awaits fermentation. Generally speaking, the fermentation process should be twice as big as the original size of the dough. In summer, when the weather is hot, it usually takes about 2 hours. If it's winter and the temperature is low, you can add water to the steamer, boil the water until it's a little hot, about 40°C. Turn off the heat, and then put the pot with the dough into the steamer to rise. Tip: Cover the pot with a layer of cloth or cover it with a lid. When the time is up, the dough will become puffy and when you pick it up with your hands, the dough will take on a honeycomb shape, indicating that it's ready to be risen. Place the dough on the counter and continue to knead out any air bubbles in the dough until the surface is smooth. The more evenly the dough is kneaded in this step, the smoother the steamed bun crust will be.

Tip 3: The second rise is critical.

The kneaded dough is ready to be wrapped. But after the buns are wrapped, don't immediately go to steam, which is very important and generally forgotten. Because in the rolling, the dough inside the air is clean, immediately steamed dough encountered high temperature is easy to retraction, inactivity, steamed buns outside the skin is not fluffy. The correct practice is to put on the board or in a steamer with hot water off the heat for the second rise. Tip: Leave the molded buns on the counter for at least 30 minutes, and cover them with a steamer cloth to prevent the outer skin from drying out. The purpose of doing this step is actually to let the dough ferment and set again, so as to fully ensure the toughness of the bun skin and not to dent the dead skin.

Tip 4: Steaming time is strictly controlled. Steaming buns, the pot to add enough water, buns under the pad steam cloth or brush a layer of oil. Steaming buns time should be based on the type of bun filling, general vegetarian buns, no more than 15 minutes can be, meat-filled buns 20 minutes will be cooked. Here there is a key knock on the door, that is, when the buns steamed, do not rush to open the lid, turn off the fire and continue to simmer for 3-5 minutes, such as the temperature in the pot has dropped, and then take out the buns on the beautiful, and will not appear novice often encountered "retraction" problem.