9 tips for steaming steamed buns with white and soft skin:

1. Use gluten flour, which is the flour used to make dumplings.

2. When melting the baking powder, add sugar (1-2 spoons is enough), because sugar is the favorite "food" of baking powder, which can make the dough ferment better.

3. The water for melting the baking powder is preferably warm water (not hot), because warm water can also help better fermentation. The water should not be too hot (not exceeding 40 degrees), otherwise the yeast will be " If it is hot, it will lose its "activity", so the dough will never rise.

4. It is best to add the baking powder and water in batches while stirring, so that the dough and water can be easily mixed evenly.

5. If you feel it is sticky when kneading the dough, pour in corn oil and it will stop sticking. If the dough is too dry, the steamed buns will be hard.

6. Because the dough is very soft and easy to knead, the dough should be kneaded as smooth as possible.

7. When rolling out the bun skin, don’t knead it too hard. Sprinkle some dry flour to prevent sticking. Just roll the dough into a ball and roll it out thinly. It should be thin on the edges and thick in the middle.

8. The wrapped buns should be covered and left to rise for 20-30 minutes, because part of the air in the dough is released when rolling out, and continuing to rise can make the buns rise more evenly and plumply (this step Very critical)

9. Steam the buns over high heat after the water boils. Extended information

How to make braised pork buns with mushrooms:

1. Ingredients:

Main ingredients: 750 grams of pork, 500 grams of flour, 260 grams of water, 3 grams of yeast, 8 mushrooms

Accessories: 100 grams of dried yellow sauce, appropriate amounts of onion, ginger and garlic, 5 dried chili peppers, 10 grams of Sichuan peppercorns, 10 grams of fennel seeds, 3 bay leaves, 4 star anise, 1 piece of cinnamon, 10 pieces of rock sugar, 2 spoons of light soy sauce, 1 spoon of soy sauce, 1 tablespoon of cooking wine

2. Method

1. Let’s start with the method of braised pork, meat cubes Put it into a pot of cold water and add a few slices of ginger and green onion. Let the water boil for 3 minutes and use a spoon to skim off the blood foam. Remove and control water.

2. Mix the dry yellow sauce with a small bowl of water. Cut onions, ginger, and garlic into cubes, and prepare cinnamon, star anise, fennel seeds, peppercorns, bay leaves, and dried chilies.

3. Heat appropriate amount of oil and add all ingredients. Drain the meat pieces and stir-fry.

4. Cook in cooking wine, light soy sauce and soy sauce. Strain the prepared dry yellow sauce into the pot. No bean dregs.

5. Put in the rock sugar. Finally, add enough water. If you put too much dry yellow sauce, you basically don’t need to add any more salt. If you need to add salt water, just add it after boiling. Bring to a boil and reduce to low heat for 1 hour. There is only a little juice left, and the chopsticks can penetrate the lean meat part. Pour the marinated meat into a basin together with the soup and store it in the refrigerator so that the meat can continue to be flavored and can be eaten at any time.

6. Next let’s talk about the dough making process. Mix 3 grams of yeast with 260 grams of warm water.

7. Add yeast water to 500 grams of all-purpose flour and stir with chopsticks first.

8. Knead it into a smooth dough with your hands, cover it with a damp cloth and ferment.

9. The dough will rise to more than 2 times in size.

10. Wash and dice the mushrooms.

11. Cut the braised pork into small cubes.

12. Pour some braised meat juice into it.

13. Stir the diced mushrooms and braised pork evenly. If your braised pork is flavorful enough, don’t add any other seasonings. If the braised pork is light, you can pick a little salt here.

14. Rub the cooked dough on the chopping board to exhaust and wake up for 5 to 10 minutes. Divide into equal sized portions.

15. Roll out the bun skin into a thin edge and slightly thicker middle.

16. Put the fillings on the bun skin and pinch out the pleats of the bun.

17. Pinch the cuff tightly and lift up the cuff.

18. Wrap it up and put it into a steamer filled with water. Do not turn on the fire for the second time. In summer, 5 minutes is enough. Winter time is extended. After the steam comes out, steam for 12 minutes. Turn off the heat and simmer for 3 minutes before opening the lid.