Materials: 500g flour, 3g yeast, 300g lukewarm water.

Practice:

1. Dissolve the yeast in the lukewarm water, pour into the flour and form a soft and hard dough.

2. Cover with plastic wrap and ferment until double in size.

3. Squeeze out the air, add some flour, and knead well to form a slightly harder dough.

4. Divide into 8 even-sized pieces and shape into buns.

5. Place in a warm, moist place and let rise for 20 minutes.

6. Cool water on the pot, medium heat, 20 minutes. Turn off the heat and smother for 2 minutes, remove from the pot.

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How to steam a pot of delicious steamed buns?

There are three keys to making steamed buns: molasses, kneading and steaming.

Molasses: when the temperature is higher, fermentation is faster. So in summer, there is not much requirement to use warm or cool water and where to ferment. In winter, the temperature is lower. Make sure to use warm water to ferment the noodles, and put the fermented noodles in a warm place, such as next to a heater. But keep the dough moist during fermentation, for example, by covering it with plastic wrap or a damp drawer cloth. The dough should be well risen until it doubles in size, so that when you press your finger into the dough, it doesn't bounce back very quickly. This way, the first fermentation is complete.

Kneading: In the summer, when the temperature is high, the fermentation is too fast. Therefore, after the first fermentation is completed, make sure to push in the right amount of dry flour to prevent over-fermentation and souring during the kneading, dividing and shaping process and the second fermentation. Moreover, the dough for making steamed buns is slightly harder, and should be kneaded repeatedly until the air bubbles in the dough are gone. In this way, the steamed buns will be chewy, and then they can be divided into pieces and shaped. Shaped buns, should be placed in a warm, moist place for the second fermentation. This process takes about 20 minutes in summer and 30-40 minutes in winter. Molten buns will be noticeably lighter to hold than before fermentation.

Steaming: cool water on the pot, medium heat steaming. Originally, all boiling water and high heat steamed buns. But later tests found that cool water on the pot, medium heat can make the unfermented yeast in the slow heating process fully fermented, so that the steamed buns molasses bigger. Moreover, during the steaming process, to prevent the water on the edge of the lid of the steamer pan from falling down onto the buns, you can put a towel around the pan. After steaming for the required time and turning off the heat, don't rush to get out of the pot. Smother for another 2-5 minutes will be better.