1. How to make ordinary white steamed buns

Ingredients: white flour, yeast powder, white sugar, warm water (around 35 degrees, just test it with your hands and it won’t be hot) )

Production process:

Put an appropriate amount of noodles in the basin. Take an appropriate amount of yeast powder according to the amount on the yeast powder bag and put it into a bowl, pour in 35 degree warm water and dissolve it; take another bowl and put two small spoons of sugar in it and dissolve it with warm water. Slowly add the yeast water to the dough and use chopsticks to stir it into snow flakes while adding it; then add the sugar water to the dough in the same manner. Knead the dough until it forms a smooth dough. When the dough has doubled in size, it means it has risen well. Use a knife to cut the dough and see if it is evenly honeycomb-shaped inside. It is a success. At this time, start kneading the dough again, adding dry flour while kneading, until the air bubbles in the dough are gone again, that is, the dough returns to its original size.

Shape the dough into a long stick shape, then cut it into evenly sized balls with a knife, roll the dough into a round bag, arrange it neatly on the chopping board, cover it with a clean wet gauze, and let it rest for half hours. Finally, put more water in the steamer, put a basket cloth in the drawer, place each steamed bun neatly at a certain distance apart, cover and turn on the heat, wait for the pot to steam for half an hour and then turn off the heat. After another 3 to 5 minutes, remove the lid.

2. Purple sweet potato and pumpkin steamed buns

Steam and sift the purple sweet potato, add flour and knead it into a smooth dough, and ferment until it is 1.5 times in size. Knead a white dough and ferment until 1.5 times in size. Roll the purple dough and white dough into rectangular shapes respectively, with the purple dough at the bottom and the white dough at the top, roll them into rolls and roll them tightly. Then cut into 1cm wide discs with the cut side facing up.

Put it into a pot of cold water, turn to low heat, wait until the steam comes up, and then steam for 20 to 25 minutes. Don't open the lid immediately after steaming. Turn off the heat and steam for three to five minutes.

Same as above for pumpkin steamed buns.

3. How to make hot dog buns

Mix the water, dry yeast and white sugar needed to make the dough and let it sit for 10 minutes. Slowly add it to the flour and knead the dough. . Seal and ferment until 2-3 times its original size. While waiting for the dough to ferment, you can prepare the water, baking powder and white sugar for the main dough, mix and let stand. Then mix the fermented dough into the main dough and slowly add water and knead together until the dough is smooth and does not stick to your hands.

Divide the dough into multiple sections according to personal preference, roll into thin strips and wrap around the crispy sausage 2-3 times.

Place in a steamer for secondary fermentation for 20 minutes, steam over high heat for 15 minutes, turn off the heat and simmer for 5 minutes before uncovering.

4. How to make Wangzai steamed buns

Encyclopedia knowledge

Ingredients: 1 egg, 60g potato starch, 20g corn starch, 25g condensed milk, fine flour 30g sugar, 2g puffa powder, 20g corn oil

Method: Prepare various raw materials. Use less sugar, the condensed milk is very sweet. Beat the eggs, add the sugar to the egg liquid, stir to dissolve the sugar, then add the condensed milk to the egg liquid, and stir evenly. Stir the potato starch, corn starch, and soda powder evenly, add it to the egg liquid, and stir. Then knead the flour evenly to form a smooth dough. Start rolling into small balls. Try to make them as small and even in size as possible. I didn't make them very evenly. You can also roll the dough on the board with a rolling pin into a piece about 0.5cm thick, then cut it into square pieces about 0.5*0.5 in size, and then knead the dough into a ball. The former method is more time-consuming, and the latter is faster. Place the balls on a baking sheet lined with greaseproof paper.

Preheat the oven to 160 degrees, place the rolled buns on the middle shelf of the oven, and wait for about 10 minutes to color and come out of the oven. It tastes light and crispy.

5. How to make germ and chive rolls

Put yeast powder into the flour, mix with water, and knead into a smooth and even dough. Put the kneaded dough in a basin, cover it with plastic wrap, and place it in a warm place for fermentation. The dough will rise until it doubles in size and the internal structure will become honeycomb-shaped, which is when the fermentation is completed.