Tips on how to make steamed buns: melt the yeast in warm water, pay attention to the amount of water, stir the water while pouring, don't add alkali, and exhaust the dough after it has fermented.

Accessories: flour, water, yeast.

1, yeast melted with warm water

In the pasta usually need to add yeast into the yeast, yeast is best to melt with warm water, especially in the winter time first with warm water to melt yeast will be better, and the water temperature must be controlled, preferably at about 35 degrees.

2, pay attention to the amount of water

In the flour to add water to mix the flour, this time should pay attention to the amount of water, generally 500 grams of flour should be added to about 250 grams of water, so that the final kneading out of the flour will be soft and hard moderate. If it is in winter, you can add a little more water, can be in the 260 grams to 270 grams.

3, pouring water while mixing

When mixing the dough, you should pay attention to the fact that you have to pour water while mixing, and a lot of people may pour all the water in before mixing the dough, which is not the right way to do it. The correct way is to mix the water while pouring, and as soon as the dough is floury, you can knead the dough with your hands.

4, do not add alkali

In the process of the dough, there are many people may add alkali, because of the fear of adding yeast after the dough will have a sour taste, so will add a little bit of alkali in the neutralization of the sour taste, in fact, with the yeast to the dough does not need to add alkali, only in the case of the old yeast dough need to add alkali.

5, after the dough fermentation is good to exhaust

After the dough fermentation is good, many people may directly to the dough into a bun, in fact, this practice is not correct. The right thing to do is not to make the dough into buns right away, but to knead the dough a few times first.