Ingredients

250g low-gluten flour, 120g water, 2.5g yeast, 1.5g aluminum-free baking powder, 10g oil, 7 hams

2 Methods

1. Except for the ham, stir all the ingredients into a dough

2. Divide the dough into small portions of about 25 grams, and cut 35 grams of ham into two pieces for later use (it depends Your preference, I think this is smaller)

3. Roll the dough into a long strip, about 2-3 times the size of the ham

4. Roll the dough around the ham That's it.

5. You can make three or four circles according to your preference.

6. Brush the steamer with a layer of oil.

7. Place the ham roll on top. I put it in two layers. , boil the water until it is hot, cover and let it rest for about 30 minutes

8. Over medium heat, add cold water to the pot and steam for about 20 minutes. When opening the cover, you can press it with your hand and it will rebound. While the fire is still burning, you can remove the steamer.

3 Tips

1. The steamed buns made with low-gluten flour are relatively soft.

2. There is no one-time fermentation here. If you ferment it once, it will be doubled in size. Then start the second step backwards.

3. You can leave out the baking powder.

4. It doesn’t matter if you have more yeast (if you can accept the yeasty taste).

5. Adding oil will make it more shiny.

6. If you use water instead of milk, it will be whiter.

7. The shooting light is different, and the colors will be contrasting.