Ingredients

Low Gluten Flour 300g

Warm Water 150g

Yeast 5g

Brown Sugar 30g

Salt 1g

Scrap Oil 5g

Baking Soda 1g

Methods/Steps

My recipe is very easy to remember. The numbers are 3 and 5.

300g of flour, 150g of water which is always half of the flour. 5g of yeast, 30g of sugar, 1g of salt.

Edible baking soda All the ingredients first liquid, then flour, put inside the chef's machine and knead. (For example, red dessert first melt and soak. Then add flour to knead.)

Hand kneading is fine. Knead it until it's smooth.

Cover with plastic wrap and let rise for 10 minutes.

The buns are not required to be absolutely smooth, which is a boon for beginners and those who are not very good at kneading.

After 10 minutes of rising, you can divide the dough into several rounds. The size of the dough is according to your personal preference. I usually divide it into 50 grams each.

Then, put the dough directly into a steamer with boiling water and steam for 15 minutes. Don't remove the lid right after steaming, but let it simmer for another 5 minutes.

The steamed buns are sweet and pretty!

Note

The reason for adding "oil" is to make the steamed buns have a more flavorful and moist texture. I usually use cooking oil that has a simple scent and doesn't have a distinctive flavor.

If you don't have any sugar taboos, add both sugar and salt. The flavor will be better.

After steaming, be sure to simmer for another five minutes, the process of simmering is called false steaming. If the steamed immediately uncovered, no stew, then there will be originally full buns, the phenomenon of "pinch face", buns were full, instantly collapsed.

Baking soda is supposed to help make the buns fluffier, and if you don't have baking soda at home, you can add baking powder to make cakes. If you don't add baking soda, the buns won't open up beautifully.