Wanting to steam buns at home, how can I make buns flour to be fluffy, soft and white? And noodles usually 500 grams of flour with 4 grams of yeast and 2 grams of baking powder. Northern people mainly eat pasta, steamed bread, steamed buns, noodles, and eat them in different ways. Today I would like to share a hot steamed bun with you, hot steamed buns are much easier than hair buns. Add the all-purpose flour to a bowl and then heat the flour three-quarters of the way through with boiling water. Add the water slowly and stir with chopsticks. Then the remaining quarter of the flour must be mixed with cold water.

After kneading the dough, cover it and leave it on its side for about 20 minutes; the group behind the dough will knead better. High-gluten flour has the highest protein content, over 11.5 percent, and is suitable for bread making. All-purpose flour is the most widely used, with a protein content of 8-10.5%. Foods such as pies, buns and buns are made with all-purpose flour. As for low-gluten flour, which has less than 8.5 percent protein, it is loose, clumps easily and is usually used to make fluffy cake desserts.

Too much cooking soda added to noodles. Many friends will add lye when making noodles with old yeast to neutralize the acidity, but if you add too much, the steamed food will have yellow spots, so be sure to use a small amount of lye when you use it, and prevent the spots before melting the lye with water.

Then dip the steamed buns into the shredded oil and eat it, it's so flavorful. Hot noodle buns have no gluten, steam less at a time, steam now and eat. Due to thermal expansion and cold contraction, if the steamed buns are taken out of the pot immediately, when the high temperature meets the cold air, a physical reaction will take place and the skin of the buns will be wrinkled, the correct method should be to smother all the food for 3-5 minutes before taking it out of the pot. This can also happen when the dough is kneaded or fermented under excessive humidity. Generally speaking, the most special buns at home are "thin-skinned and stuffed". However, if the filling is too much and the skin is too thin, the second awakening of the bun will be greatly affected. If the skin is too thin, the hair will not be able to rise, so this situation is very easy to happen when steaming out. Some friends may say, my buns have no filling, why does this happen? This is because when the dough is not yet in place, the waking time is not enough, and the hot water directly on the pot, the whole fire steam will cause most of the situation.