Prepare high-gluten flour, dry yeast/fresh yeast, fine sugar and warm water first. Pour high-gluten flour into a large bowl, add proper amount of dry yeast and fine sugar, and stir well. Slowly add warm water, adding side by side until the dough is kneaded into a smooth ball. Spread a layer of cooking oil on the surface of the dough, then cover the dough with a wet cloth or plastic wrap, and let it stand in a warm place for 1-2 hours to ferment the dough to twice its size.
Take out the dough, knead it for several times, then knead the dough into long strips and cut it into small dough with uniform size. Knead the dough round, flatten it into a circle by hand, put in the stuffing, and then wrap it into the shape of a steamed stuffed bun. Put the steamed buns in a steamer and steam them with high fire for 10- 15 minutes.
The temperature should be appropriate when leavening, too high will affect the fermentation effect of flour, and too low will prolong the fermentation time. You can add some yogurt or milk to the dough when making dough, which can make the steamed stuffed bun softer and more delicious. Stuffing of steamed stuffed buns can be freely matched according to personal taste, such as meat stuffing and vegetable stuffing.
Matters needing attention in dough making
1, choose the right flour. The quality and taste of dough have a great relationship with flour, so it is suggested to choose high-gluten flour or flour specially used for making pastry.
2. Control the water temperature. Warm water is needed for dough making, but the water temperature should not be too high or too low, generally around 30℃.
3. Add the right amount of yeast. Yeast should be used to ferment the dough, but the amount of yeast should also be controlled well. Too much yeast will easily lead to sour dough, and too little yeast will not ferment it.
4. Knead the dough fully. Kneading can fully develop gluten and make dough softer.
5. Pay attention to the ambient temperature during fermentation. Generally speaking, the fermentation temperature is about 25℃, too high or too low will affect the fermentation effect of dough.
6, the fermentation time should be well grasped. If the fermentation time is too long, the dough will be too soft, and if it is too short, the dough will not be fully fermented.