Materials ?

Ordinary flour 500g

Warm water 260g

Sugar 30g

Yeast 4g

Baking powder 2g

Steam steamed buns Keto Steam Oven version of the practice ?

Put all materials into the chef's machine, knead into a smooth dough

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Dough into the steam oven with the fermentation function for 35-40 minutes at 40 degrees

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Fermented dough increased to the original dough of twice the size of the finger dipped in flour to poke the dough, does not rebound, not collapsed, indicating that the dough is not too big, not too big, not too big. Not collapsed, that the dough is well developed

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The next step is to start kneading, this process is to knead out the air bubbles in the dough, about 20 to 30 minutes (you can use the chef's machine kneading)

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The kneaded dough to make the surface of the steamed bread is very smooth, if you do the rolls, then you can If you are making rolls, you can relatively reduce the kneading time, the test standard is that there is no air bubble on the surface, cut the dough, and there is no big hole in the cross-section

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The dough is divided into 50g each and rolled out round on a steamer plate

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Put the rolled out dough into the steamer oven for the second fermentation, and wake up at 40 degrees for 35 minutes (about twice as big), and then place it in the steamer basket for the first time, and then put it in the steamer tray. The dough can be steamed directly at 95 degrees for 20 minutes

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Remove the dough from the oven and serve it on a plate

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