Lard can make the bun skin whiter and smoother, and it won't dry out easily when it's cooled. Sugar promotes fermentation and has a sweet back taste. Both milk powder and milk can make the flavor of the steamed buns more fragrant and the texture is more delicious.
The second step is to rise. After the dough is kneaded, cover it and let it rise. Now that the temperature is cooler, you can put it in the sun to wake up faster. Many people do not know whether the dough is good or not, the following teach you 3 standards, 1, the volume becomes twice as large. 2, and then pressed with a finger, the dough is deep and does not rebound, 3, peeled inside the uniform large holes in the honeycomb shape.
The third step, kneading. After the dough has risen, take it straight out and knead it briefly. Then roll it into long strips, cut it into uniformly sized areas, and then knead it into steamed bun embryos. This process is relatively simple, there is no requirement for the size and shape, it can be chosen completely according to your own preferences.
The fourth step, wake up. After kneading the bun embryo, do not directly on the pot steam, but to the second rise for about 15 minutes. Because after just kneading, the air in the dough has been squeezed out. So you need a second rise for a while, not too long, 15 minutes or so on the line, see the bun embryo slightly larger on the good.
The fifth step, on the pot. This is divided into two cases, the room temperature is still okay, you can boil the water, in the buns into the pot. If it is winter, you need to cold water into the pot, so that the buns with the temperature rise and become larger. Otherwise, the buns will easily set, resulting in a small head, not fluffy, and the texture is not delicious.
Sixth step, out of the pot. After the steamed buns are ready, do not lift the pot directly, but turn off the heat and continue to simmer for two or three minutes. Let the air pressure in the pot drop to the same as outside, and then lift the lid. This way the steamed buns will not become smaller and will not shrink back and collapse. A lot of people steam buns that are big in the pot and take them out and they get smaller because of this.
Well, the above is the process of steaming steamed buns, and the recipe and techniques are introduced. If you are interested, remember the recipe, follow the steps, their own in can do, out of the pot of steamed buns look good and delicious.