First of all, and when the dough, in addition to adding yeast, if you add a few drops of white vinegar, white vinegar and yeast will have a chemical reaction, releasing a lot of air bubbles, which will enable the dough to ferment better, and at the same time, after the fermentation of the dough is more fluffy, steamed out of the steamed buns will be softer.

Tip two, wake up temperature can not be too low

After kneading, the next is to wake up, most people will be covered with plastic wrap, placed on the room temperature board to wake up, this practice is not wrong, but is not the best method, the best way to need to keep the wake up the temperature can not be too low, the best is to put in the environment of about 50 degrees wake up, this way! The best way to do this is to keep the temperature not too low, preferably in a 50 degree environment.

Tip three, steaming time should not be too long

steaming buns should not be too long, too long will not be soft and delicious, seriously affecting the taste, steaming buns time is generally placed in a pot of water into the steamed buns 15 minutes after the appropriate. In the process of steaming, you can use your hands to touch the steamed buns, as long as the surface of the buns do not stick to the hand, it shows that steamed. Of course, after turning off the fire, do not rush out of the pot, and then simmer for 5 minutes out of the pot more flavorful and delicious.

When you make buns, it is wrong to add yeast only, keep in mind 3 tips, buns are soft and delicious.

There are many ways to make buns. The flour selection is also very critical. You can't choose a flour that is too glutenous,

such as the flour used to make bread can't be used to make steamed buns.

Southern buns (with a sweet flavor) are made with low-gluten flour, which is usually labeled

as pastry flour on the bag when you buy it.

Recipe: 100% flour, 10-20% sugar, 42% water, 0.8-1% yeast, 1% baking powder, (5% milk

powder or 5% oil)

Note: You can add or not add in the brackets, but it tastes much better.

Practice: 1\flour and baking powder mixed well,

2\with a little water with two or three sugar soluble yeast, the term is called activation of the yeast, but the sugar can not be too much

otherwise the yeast will die due to osmosis.

3\ other water to dissolve sugar. The temperature of the water should not be too low, around 30 degrees. Try to make the flour

gluten free.

5\ Dough rested for 10 minutes, molded.

6\ Rise for about 60 minutes, if possible, in the incubator, that is, at 75% humidity, temperature

degree 37 degrees is best. It is best not to let the surface dry out.

7\ Water is boiled and then steamed for 15 minutes.

Flouring

Raw material: 2 cups of flour

Active Dry Yeast 1 tbsp

Milk 1 cup

Sugar 1 tbsp

Making:

1. Kneading: Heat the milk in the microwave oven to a lukewarm temperature of about 30oC, add the sugar to dissolve the sugar and add the dry yeast. Dry yeast, room temperature for 10 minutes, until the surface of the foam, and into the flour

flour, mix well, kneaded into a soft and hard (can add a small amount of flour or milk, as appropriate) of the dough,

and to achieve the "three light" (i.e., hand light, surface light and basin light).

2, fermentation: the dough into the basin, covered, at about 30oC insulation 2 ~ 3 hours, see

dough rose to the original 2 ~ 3 times the size of the dough, indicating that the dough has been well developed.

3, molding: the dough should be kneaded again before use. After making steamed buns, buns and other products

, it is necessary to set aside for 15-20 minutes, which is called waking up, and then steaming.

4. Steaming:Boil the water and then steam for 12~15 minutes. Turn off the heat and let the finished product cool down for about 5 minutes

then open the lid of the pot and take out the finished product.

Note:

1. The first step of "kneading" is not simply mixing and blending all the ingredients, it is mainly

kneading, as much as possible. The main role and purpose of kneading is to make the protein in the flour full of

Accumulation of water to form gluten, which can prevent the loss of carbon dioxide

during the fermentation process, so that the good dough puffy and porous, so the kneading of this step is very important, do not

could not be sloppy. It takes 3-5 minutes to knead the dough.

2. The best temperature for the dough. The most favorable temperature for yeast to reproduce is 30~40 degrees Celsius

. Below zero degrees Celsius, the yeast loses its activity; when the temperature exceeds 50 degrees Celsius, the yeast will be scalded to death.

The best temperature is 30~40 degrees Celsius, which is the most favorable temperature for the yeast. Therefore, the optimum temperature for the dough is about 30 degrees Celsius. At this temperature

the dough can be fermented in 2-3 hours. To reach this temperature, the dough can be placed in the oven during the winter, but it does not need to be heated.

3, steamed buns, people are accustomed to the pot of water boiled before putting buns, so that

buns sharply heated, the external first hot, easy to make buns pinch. My practice is, steamed buns

done on the drawer, placed 20 minutes to wake up, and then open fire to steam, so that the temperature slowly

rise, not only steamed buns evenly heated, easy to steam, but also to make up for the fermentation of the dough is not

sufficient. Steam well, do not because you want to see the results earlier, a fire on the fierce once

open the lid, or you will see the hard work done white fat buns, suddenly shrink, wrinkled

.

4, the dough is fat, but the steamed buns are not white not big, the surface is like a dead noodle like

bubble point. This is because the dough hair too much, the yeast has no strength. You can knead some more flour into the dough before shaping it.

This is a good idea, but it's not a good idea to use it as a substitute.

5, steamed buns and steamer cloth stick together, this is because the steamer cloth is too dry .