There are three steps: mixing, leavening and steaming.

1. Mixing dough

1. Yeast: The yeast I used was Angel yeast powder bought in the supermarket. There are 5g packs, which are convenient to use. The amount of yeast is relative, not absolute, and depends on the temperature and speed of the dough environment. Dissolve the acid mother in warm water before use and let it stand for 5 minutes; If the environment is cool or you want to grow faster, you can have more yeast, and 5 grams per 5 grams of flour is enough at normal temperature.

2. Water quantity: Actually, this can be put in several times, and it is better to ferment with warm water faster. The noodles of steamed bread should be mixed hard. Normal is 5 grams of flour and 25 grams of water. The noodles of meat buns are a little bit more Microsoft, which is easy to seal after being wrapped in stuffing; It is not easy to knead the dough smoothly at first. You can knead the dough, cover it and let it stand for 1 minutes, and then knead it again after the water and flour are fully blended. It will be easily kneaded into smooth dough!

2. Flour

1. Primary fermentation: Put the kneaded dough into a pot, cover it with a pot cover or plastic wrap, and conduct primary fermentation. Dough is easy to ferment in hot weather. Generally, it can be fermented to twice the size of the original dough.

2. Shaping: After the dough is poured out and put on the panel, it is necessary to knead it for a long time to exhaust more air inside. The smaller and more uniform the holes in the section after cutting the dough, the smoother the steamed buns will be, and the smoother the steamed buns will be. The same is true of stuffed buns. Then, you can make steamed bread or steamed buns and put them in the steamer.

3. Secondary fermentation: Before steaming, it is best to conduct secondary fermentation, and let the green body stand in the steamer for about 2 -3 minutes. It is recommended not to ignore this step. Steamed steamed bread or steamed buns after secondary fermentation will definitely be better than those without this step. The weather is hot, and the steamer is filled with cold water, because it is easy to ferment at high temperature; When the weather is cold, the steamer is filled with hot water, which is more conducive to secondary fermentation.

3. Steaming

The amount of water put in the steamer is just between the steaming curtain and the bottom of the steamer or a little above it. Too much water will easily cause the bottom of the lower layer of steamed bread to be scalded and sticky. Too little water without enough steam will dry the steamer and the steamed bread will die. Before putting the steam curtain into the green body, pour some oil on it and wipe it open by hand or brush. The whole process is steamed with high fire, and the time is counted after the steam comes out of the pot. Generally, it is steamed for 15 to 2 minutes according to the size of the pasta. After steaming, wait 2-3 minutes to open the lid.

Reference

How to make steamed buns with flour. Gourmet [reference time: 217-12-26]