You don't have to use baking powder, you can use fresh eggs instead.

Steamed buns and steamed buns will look fluffy, which is the effect of baking powder; As long as the dosage is small, it will not only make the dough soft, but also make the color white.

Methods and steps:

1, mix baking powder and dry flour evenly in proportion for later use. (The ratio is five grams of yeast, five to eight grams of baking powder, and ten grams of sugar. Mix baking powder in the noodles.)

2. Dissolve the dry yeast and a little sugar in water, and make dough with the flour of step 1. Note: the water temperature should not exceed 35℃, and it is best to use warm water of 35℃-40℃ to knead dough in winter.

3. After cutting the dough into steamed bread embryos, let it stand and wake for half an hour. (The temperature of proofing is 32~35℃ with a certain humidity; It can also be awakened in a steamer, and the water in the pot under the steamer is boiled to about 35~40℃. )

4. Put the proofed steamed bread embryo into a steamer and steam it. (Generally, the steaming time is about 20 minutes) The proportion of raw materials is flour 1 kg or 500g baking powder, 2 yuan, 5 or 12g dry yeast, 3-5g and water, 250~285g.

Is it better to make steamed buns with high-gluten flour or low-gluten flour?

Steamed buns are made of medium gluten flour.

1, high-gluten flour

Its internal protein content is high, and the gluten formed will be more. Generally, high-gluten flour will be selected for making bread. So the bread made will be tough and chewy.

2. Medium gluten flour

Medium gluten flour is semi-loose, with balanced gluten and viscosity, which is commonly used in Chinese pastry. It is suitable for making pasta snacks such as steamed bread, steamed stuffed bun, sesame seed cake and sesame ball, which taste soft and have a little strength.

3. Low gluten flour

Protein content is low, so it forms less gluten. It is often used to make cakes and biscuits, which will be very soft and crisp. Add two knowledge, first of all, gluten-free flour, which contains gluten. After the gluten in flour is extracted, the white noodle soup left after drying is gluten-free flour, and people usually like to call it Chengmian. Extra-high gluten flour-moisture 14%, coarse protein 13.5% or more, which is usually used to make gluten and fried dough sticks.

You don't have to use baking powder to make steamed buns, but you can also use eggs instead. You use medium-gluten flour to make steamed buns.