How to make steamed buns smooth and nice

How to make steamed buns smooth and nice? For people in different regions, their eating habits are naturally very different, so for people in the north, the temptation of pasta will be greater, they like to eat steamed buns and other pasta, so how to do steamed buns smooth good-looking?

Steamed bread how to do smooth and good-looking 1

Smooth white and chewy hard noodle steamed bread (choked noodle steamed bread) practice

First, the yeast, sugar, melted with 30-40 degrees of water.

1 kg of medium gluten flour, pour yeast water first stirred into flocculent, and then kneaded into a ball.

First relax for 5 minutes, then knead into a relatively smooth dough.

Cover and ferment until double in size.

The fermented dough is full of air and bounces when tapped.

Take him out and put him on the board to knead and deflate.

Since it's a hard bread, we're on the softer side with this amount of water, so we need to knead some dry flour into it while we're kneading to make the dough harder and more layered.

The way to do this, is to pound the dough with your fist, pour it out and then sprinkle it with flour, roll it up and knead it in.

To save even more effort, roll it out with the help of a rolling pin.

Roll out the dough with a rolling pin, sprinkle it with dry flour, roll it up and knead the flour into the dough.

Repeat this a few times and know that the dough is at the right firmness, to the point where you can knead it.

I always ****ed in about 80 grams of dry flour.

Don't knead the dough by hand once it's firm.

Because of the hardness of the dough, when kneading, the gluten tissue will be easily torn, and the more you knead, the less smooth it will be. And it takes more effort to knead.

We also use a rolling pin to operate, with a rolling pin pressure rolled out, do not need to sprinkle dry flour, directly folded, rolled out again, and so on and so forth until the dough becomes smooth.

Finally roll out the sheet of dough, roll it into strips and cut it into ten equal sized dosas.

Next, shape the buns by kneading the dough in a circle on the board.

This step is very important, if you have not kneaded the dough properly, you can make up for it by kneading the dough in this step.

And the kneaded buns will be smoother and fairer, you can compare it with the unkneaded ones.

Knead the 'dough with both hands and roll it on the board a few times to make it taller.

Be sure to make it taller, the steamed buns will be bulbous and better looking, if you give it a straight round, your steamed buns will be flat and unattractive.

Plastic buns placed in a steamer basket at room temperature 20 degrees fermentation 20 minutes.

The time is just a reference, it depends on the state.

The first step is to make sure that the buns are ready to be steamed when they are pressed.

After the steam, steam on high heat for 30 minutes, simmer for two minutes.

Steaming time is also a reference, my steamed bread surface hard, big, squeeze the dense, stacked layer is also more, so the steam time longer.

If you don't know how long to steam, you just need to remember the principle of "better long than short". Because the steamed buns steam a little bit older face flavor is more sufficient, and delicious, not sticky teeth, and steamed old steamed buns open the pot is not easy to pumping.

As for the boiling water on the pot or cool water on the pot, I think both can, just cool water on the steamed buns out of the bigger point, because he was in the pot fermentation time longer.

Steamed buns pinched down with the hand, can quickly return to its original shape, is a good bun.

If the pinch down can't pop up or recover very slowly, it means your buns are not very cooked.

Tips