Today I will tell you a good talk, with yeast flour steaming steamed buns skills, so that you steamed steamed buns also fluffy and soft.

Steaming buns

Required ingredients flour 500g, milk 250ml (warm water), sugar 10g, yeast 3g

Production Steps

1. We first prepare the ingredients, steamed buns of the ratio of flour and water is about 2:1, so that the kneaded out of the dough is not soft and not hard just right, if the surface is soft steamed buns out of the not rounded, it may be If the face is too hard, it will affect the fermentation speed of the face. 250ml warm milk add 3g yeast and 10g sugar stir until the yeast and sugar are melted in the kneading, add sugar is to promote yeast fermentation, steamed buns will be a bit of a sweet taste, with milk and flour buns will have a very strong milky flavor, the buns will be more fluffy.

2. I didn't knead by hand today, put all the ingredients directly into the bread machine inside, let it replace me and the noodles, because later I have to go to buy food, otherwise the steamed buns have no food to eat, can't just nibble on the white buns.

3. I set the steamed buns kneading mode, it will soften the dough on its own after the fermentation, and when it stops working on it has been hair. 4. This machine fermentation mode soon dough on the hair, than our usual room temperature fermentation a lot faster than the volume of the volume obviously doubled and more.

5. We took the dough out for kneading exhaust, kneaded to the size of the molasses when not molasses, to destroy all the pores inside, so that after the second fermentation buns will be more fluffy, and will not be particularly large pores lead to a lift the pot pores retracted.

6. The dough is divided into the right size of the dose, kneaded into a ball, put into the steamer, the second evaporation 10 minutes, until the buns are obviously rounded and full, you can open the fire steam, need to pay attention to is to check the lid of the pot there is no water vapor inside, if you do not wipe clean the water vapor will be more and more, dripping down the buns skin scalded to death, prone to the phenomenon of the dead skin, but also if your home! If you have a tight lid, no air holes, be sure to plug a toothpick in the edge of the lid, so that the hot air can run out, which will also reduce the phenomenon of lifting the pot buns retraction.

Cool water to start steaming, high heat to boil, turn to medium heat, steam 15-20 minutes to cook, turn off the heat and then smothered for 5 minutes, so that the water vapor naturally dissipate before lifting the pot, or else the buns suddenly pre-cooled is also easy to shrink back.

Tips:

1. 2:1 ratio of flour to water;

2. full fermentation should be completed before making the buns;

3. after the fermentation is completed, the dough should be fully kneaded and exhaust;

4. the buns kneaded should be after the second waking up until rounded;

5. check the lid of the pot inside the droplets of water, the droplets of water will be Wipe clean, if the lid is too tight don't forget to clip a toothpick;

6. steamed buns steamed after turning off the heat and smothered for 5 minutes and then out of the pot;

Pay attention to the above points of the buns will not collapse retraction, and especially fluffy and tasty. There is a period of time steamed buns always steamed bad, often outside to buy and eat, but the machine made out of the steamed buns can not be done at all and their own kneading made out of the ratio, especially at home with children, it is best not to buy steamed buns to eat, or try to do it yourself.