Ingredients

Flour 3 pounds

Baking powder half a bag

Sugar a tsp

Pure water a big bowl

Clingfilm a little

Methods/Steps 1:

Scoop three pounds of flour into a large ceramic basin. (It is recommended to use a ceramic basin for the dough, instead of using stainless steel and other metal pots, because the fermentation process will produce acid, if you use a metal pot, it will start a chemical reaction, although the use of yeast powder can effectively prevent the buns from souring, but still have to pay attention to it, besides, nowadays we all advocate to reduce the intake of heavy metals, so it's better to use ceramic pots)

Methods/Steps 2:

Pour a large bowl of lukewarm Pure water, if it is boiling water use cool pure water to about 20 degrees Celsius, add a small spoon of sugar. The purpose of adding sugar is to make the taste better, but don't add too much.

Method/step 3:

Add the yeast powder, then use a spoon to mix the sugar and yeast powder. This step must be noted:Never use boiling water to activate the yeast powder, if you use boiling water, it will kill the yeast and won't make the dough fermented.

Method/Step 4:

Pour the yeast stock into the dough bowl and stir the flour with a bamboo chopstick to make the flour flocculent.

Method/Step 5:

Generally speaking, there may be too much or not enough yeast stock in the first bowl. After adding this bowl of yeast stock, knead it with your hands in the basin, try to knead the softness, if it is very hard to knead, it proves that the yeast stock is less, you need to add more pure water; if you knead the wet noodle light to the hands of the dip, especially sticky, it proves that the yeast stock is too much, you need to add more dry noodle. So, this step depends on the experience of making, the noodles at this time to knead just right, neither dry nor diluted to work.

Method/Step 6:

When the ratio of the yeast stock to the dry noodles is right, use your hands to knead the dough vigorously in the basin to make it smooth and strong.

Method/Step 7:

Then cover with a layer of plastic wrap and put a tight lid on the dough bowl, and place the bowl on the window sill to accelerate the fermentation.

Method/Step 8:

After five hours, look: the dough has swelled up to its full size. Tip this basin onto a panel, remove the plastic wrap and invert the dough all over the panel, scraping all the sides of the basin onto the panel.

Method/Step 9:

Start kneading the dough, this is a laborious job, best done by the man of the house. Knead the dough uniformly and vigorously from the outside in, and as you do so, the better the fermentation, the more the sound of gas being driven outward. The dough becomes softer and softer until it is very, very smooth.

Method/Step 10:

Place the dough in a bowl, cover tightly, and let it rest for half an hour for the second fermentation. After half an hour, take it out and knead it a little more.

Method/Step 11:

Roll the dough into a long thicker strip, and then pull out the dosage with your hands, try to pull out the dosage to the same size. Then knead a dosage.

Method/Step 12:

Use both palms to knead this dosage into a round ball shape. As for the foaming system:One by one the dosage is kneaded into a round ball shape and then it is allowed to rise for 10 minutes.

Method/Step 13:

Wet the cage cloth with pure water, then wring it out vigorously and spread it on the cage drawer. Place the prepared buns one by one on the cage drawer. Note:When placing the buns, there should be a certain distance between each bun to prevent them from sticking together when they are steamed and swollen up. (I made these steamed buns exactly two drawers.) Then, the steamer put the right amount of water, light the stove fire, medium heat, start steaming steamed buns.

Methods/Steps 14:

About 30 minutes of steaming, steamed buns will be steamed, note: first off the fire, but do not immediately open the lid, turn off the fire for three minutes and then open the lid, so that steamed buns swell up well, will not retract.

Methods/Steps 15:

Use a clip to take the steamed buns, one by one.

Note

If the dough doesn't ferment, don't steam the buns first, wait until the dough has fermented. If the buns don't ferment well, they will steam out hard and will be dark and not white, so it is crucial to make the buns ferment well.

Don't boil water to steam the buns to prevent killing the yeast. In order to prevent the steamed buns from staining the cage cloth, it is necessary to soak the cage cloth first, wring it out, and then lay it on the cage drawer to put the buns.