My parents steamed the steamed buns at home. At that time, I didn’t know what yeast was. I only knew that yeast was needed to make dough. Nowadays, steamed buns are sold everywhere. Even though I know, I still steam them myself. It is relatively safe and hygienic, but occasionally I will be lazy and buy two to eat outside.

Now I will talk about how I steamed steamed buns.

1. Old fat steamed buns

Ingredients: 500g flour, 250g old fat, appropriate amount of alkali

Method: 1. Soak the old fat in 200g of water 10 minutes, then stir the old manure and mix it thoroughly with water, and let it sit for 20 minutes for the old manure to ferment.

2. Pour the flour into the fermented manure, stir it into a flocculent shape with chopsticks. If there is a lot of dry flour, you can also add some water until there is no dry flour, and then knead it into a smooth dough. , let it rise for 30-40 minutes.

3. When the dough has risen to double its size, you can make steamed buns. Take 2g of alkaline flour and place it on the board, then knead the alkaline flour evenly into the risen dough.

4. Roll the kneaded dough into a long strip, divide it into equal portions, and knead it into a steamed bun shape.

5. Put water in the steamer, place the steamed buns on the drawer cloth, and let them rise again for 10-15 minutes. If the steamed buns are slightly enlarged, turn up the heat, bring to a boil, and steam for 15-20 minutes. Turn off the heat.

Tips 1. Don’t add too much alkali to the dough, otherwise the steamed buns will turn yellow and the alkali smell will be strong when eaten. 2. Knead the alkaline dough into the dough fully. If you are not sure whether it is evenly kneaded, you can cut the dough with a knife. If there are many small holes in the cross section, it means it has been kneaded evenly. 3. After steaming the steamed buns and turning off the heat, do not open the lid immediately. Otherwise, the freshly steamed buns will shrink very little when cold, which will not only affect the appearance, but also greatly reduce the taste.

2. Yeast steamed buns

The method of making yeast steamed buns is very similar to that of Laofei, that is, replacing the old fertilizer with yeast, but there is no need to add alkali to yeast steamed buns. All other steps are the same.

When making dough, the ratio of flour to yeast is 100:1, that is, 50g of flour needs 5g of yeast. This can be increased or decreased depending on the weather and temperature.

If you have time, you can also replace the water with vegetable juice when mixing the noodles, so that the steamed buns will be colorful, which is very suitable for babies to eat.

Have you learned both of these methods? Try it at home!