Ingredients for steamed buns

The ingredients for steamed buns are very simple and only require flour, yeast and water. Excipients usually use white sugar.

The role of white sugar

Since white sugar is an auxiliary material, it means that white sugar is not necessary in the fermentation process. Adding sugar when kneading the dough is to promote fermentation. White sugar can provide nutrients to the yeast and speed up fermentation. Generally, 5-10 grams of sugar is added to one pound of flour. If you like sweeter steamed buns, you can increase the amount of sugar.

Selection of flour

The most commonly used flour for steamed buns is all-purpose flour. If the flour bag does not clearly indicate medium-high or low-gluten, it is medium-gluten flour. High-gluten flour can also be used to make steamed buns, and the steamed buns will have better elasticity and taste. It's just that using high-gluten flour to steam steamed buns is a bit overkill. After all, the price of high-gluten flour is much higher than that of all-purpose flour. Therefore, considering the cost-effectiveness, you can choose all-purpose flour for steamed buns.

Yeast

According to the level of sugar tolerance, yeast is divided into low-sugar yeast and high-sugar-tolerant yeast. A small amount of sugar can promote fermentation, but when the amount of sugar added exceeds 8% of the flour, the yeast will not be able to grow normally or even die. At this time, high-sugar-tolerant yeast must be selected. When we steam steamed buns, we usually add no sugar or a small amount of sugar to promote fermentation. Just choose ordinary yeast.

The influence of water amount and water temperature on fermentation

The amount of water determines the humidity of the dough, which can also be said to be the softness and hardness of the dough. Generally, soft dough rises faster than hard dough. The ratio of flour and water for steamed buns is generally 2:1. According to this ratio, the dough will be medium soft and hard. Water temperature is also a key factor that affects fermentation. Yeast is most active when it is around 35 degrees. When the water temperature exceeds 47 degrees, the yeast will be scalded to death. Therefore, when kneading dough, it is best to choose warm water around 35 degrees. You can use cold water, but not hot water.

Three key steps for steaming steamed buns

1. Rising dough

Fermentation is the first step to the success of steamed buns. Simply put, fermentation is to mix flour, yeast, and water into a dough, cover it with a lid or plastic wrap and ferment it for a certain period of time.

There are two main reasons for fermentation failure: First, the water temperature during dough mixing is too high, causing the yeast to lose activity. The second is the problem of the yeast itself. The yeast has expired or been stored improperly. Long-term contact with the air will cause the yeast to fail.

How to judge whether fermentation is complete?

Fermentation cannot only depend on time, but mainly on the state of the dough.

Look at the volume: the fermented dough has doubled in volume.

Second, look at the internal structure: There is rich honeycomb tissue inside the fermented dough.

In addition, we can poke a hole in the middle of the dough with our fingers. If it does not shrink or collapse, it means the dough is fermented just right. Shrinking means that the fermentation is not in place, and collapse means that the dough is over fermented. Over-fermented noodles will have a stronger alcohol smell.

2. Exhaust air from kneading dough

Exhaust air from kneading dough determines the internal structure of steamed buns. Kneading and degassing means that the dough needs to be degassed after it has fermented. The purpose of this is to eliminate large air bubbles in the dough. After shaping, the dough is allowed to rise for a second time. Uniform pores will be formed inside the steamed buns, and the steamed buns will have a more delicate texture.

Large bubbles in the dough before deflating

The key to deflating the dough is to knead the dough more. It usually takes about 15 minutes. Only when the time is in place can the large bubbles be fully deflated. clean. Moreover, the more the dough is kneaded, the whiter it becomes. Many friends’ steamed buns are not white enough. In addition to the flour itself, the kneading time may be too short.

The effect after kneading the dough to exhaust air, the pores are small and uniform

3. Second proofing

After the steamed buns are shaped, they cannot be steamed immediately. A second awakening is necessary. Secondary proofing is a key step in steaming steamed buns. It directly determines whether your steamed buns are fluffy. If the second proofing is not done properly, the steamed buns will be hard and not fluffy. If the second proofing time is too long, the steamed buns will easily collapse.

So the degree of secondary awakening is critical.

Whether the steamed buns are fully proofed mainly depends on three points. First, the volume of the steamed buns has increased significantly. Second, the surface of the steamed buns can slowly rebound when pressed. Third, the steamed buns become light and fluffy when picked up. If these three standards are met, the steamed buns can be steamed.