The detailed method of making Shandong Jiaodong steamed buns. Learn to do this. The finished product will be white, fragrant and chewy. In fact, the principle is very simple. As long as you remember to knead the dough more during the making process, the dough will ferment. Knead out all the gas produced. Only when the dough is kneaded thoroughly will the finished product be more chewy and delicious. Secondly, the kneaded steamed bun embryo must be rested before steaming. There are other issues to pay attention to. Remember to read at the bottom. Tips.

Shandong steamed buns

Ingredients: 500 grams of ordinary flour (also called all-purpose flour), 5 grams of yeast, 260 grams of water, 10 grams of sugar

Production process:

1. First, we mix all the ingredients together and put them into the noodle tank (you can melt the yeast with water first, mix the flour and sugar evenly, and then pour the yeast water into it) in flour). 2. Turn on the low speed of the chef's machine and mix all the ingredients without dry powder, then turn on the medium speed and mix them. 3. Stir it into a uniform dough. 4. Take out the mixed dough, arrange it slightly, put it into a container, cover it with plastic wrap and ferment it at room temperature.

5. Ferment it until it is about twice the size of the original dough. Poke a hole with your finger. If the hole does not shrink or collapse, it means the fermentation is ready. 6. Take out the fermented dough and sprinkle an appropriate amount of dry flour on the chopping board. Knead out all the gas produced by the fermented dough during the fermentation period. Divide the kneaded dough into the size you like. I divided it into I ordered three, and planned to make three large steamed buns, because the authentic steamed buns in Jiaodong, Shandong are actually quite big.

7. Take one of the divided ingredients, sprinkle dry flour on the chopping board, and knead it into a steamed bun embryo. 8. Put the kneaded steamed bun embryo into a steamer to proof 15 Minutes, then turn on the high heat and bring to a boil, then turn to medium heat and continue to cook for 27 minutes. Finally, turn off the heat and simmer for five minutes before opening the lid. The big, fat, white steamed buns will come out of the pot.