The buns steamed by yourself are not big and white. There are many reasons for this. There is a problem with the flour or maybe the dough has not risen well, etc.

How to make buns with white, tender and soft skin

1. When kneading the dough, you can add more water to ensure the moisture content of the dough and the steamed food will also be. Softer;

2. The first proofing must be done properly, and the second proofing cannot be omitted;

3. You can add some lard when kneading the dough, and it is okay to use milk instead. Increase the brightness of the buns and have a whitening effect;

4. Don’t pursue thin skin and large fillings;

5. Simmer for a while after steaming, so that the buns will be soft tasty.

How to make a steamed bun:

Ingredients dough: 500 grams of ordinary flour, 250 grams of water, 5 grams of yeast

Filling: 300 grams of pork belly, 9 dried mushrooms buds, 1 box of tofu, 2 carrots, 1 handful of green onion, 10ml cooking oil, 20g cooking wine, 10g light soy sauce, 10g oyster sauce, 5g salt, a little pepper, a little ginger powder, chili powder

1. Wash the dried shiitake mushrooms and soak them in water until soft

2. Cut the pork belly into small pieces and put them into a food processor cup to make the meat filling. It is better to chop it by hand.

3. Wash the carrots and shallots

4. Cut the mushrooms and carrots into fine pieces

5. Cut the shallots into finely chopped green onions

6. Heat the oil in the pan, add the meat filling and stir-fry to remove the fat in the meat

7. Add the tofu and stir-fry while pressing with the spatula

8. Cut the tofu into small pieces Broken pieces

9. Add diced mushrooms and diced carrots and stir-fry

10. Add cooking wine, light soy sauce, oyster sauce, salt, pepper, chili powder, and ginger powder and stir-fry evenly to taste

11. In a large bowl, let it cool to room temperature, add chopped green onion and mix well

12. Mix 500 grams of flour, 250 grams of water, and 5 grams of yeast, knead it into a smooth dough, and cover it with a lid Relax for 10 minutes

13. Roll the dough into a long strip, cut it into even pieces, and roll it into a dough thick in the middle and thin around the edges

14. Fill in the fillings

15. Press the filling in with your left thumb, use your index finger to work with your right hand to push the dough clockwise, and use your right thumb and index finger to pull the edge of the dough and make small pleats in the counterclockwise direction

16. The prepared dough Put it in the steamer, cover the pot, and let it rise for 40 minutes. The buns look very fluffy and feel light when you pick them up, which means the dough is well-done. Start steaming over medium heat for 15 minutes. Because it is a cooked filling, the dough can be steamed until it is done. Turn off the heat. Open the lid after 3 minutes.

17. It will be soft, plump and not crumbly.