When steaming steamed buns, it is a big mistake to add yeast directly. Let me teach you how to do it correctly. The steamed buns will be fragrant, soft and delicious. Add about 5 kilograms of flour and 10 grams of yeast powder into the basin. Here comes the key point. The first point when steaming steamed buns: Do not pour the yeast powder directly into the flour. This is also a step that many people make wrong. The yeast powder is not effectively activated, which will naturally affect the quality of the steamed buns. Fermentation causes the dough to rise poorly, and the steamed buns will not taste good if the dough is not risen well. This is a series of chain reactions, so rising the dough is the most critical step, and it must be fermented correctly. The correct way is to add an appropriate amount of warm water to a large bowl, about 35 degrees, pour in the yeast powder, and stir with chopsticks until it is completely melted, so that the yeast will be completely activated and maximize its fermentation effect. Remember that the yeast must be melted in warm water first. Hot water and boiling water will not work. It will burn the yeast and lose its fermentation effect.
In addition to adding yeast, in order to make the steamed buns white, fragrant and bright, an appropriate amount of lard oil can be added to the flour. Tip 2 for steaming steamed buns: Pour the yeast water while stirring with chopsticks. First melt the lard oil, then stir in the dry flour until all the flour is kneaded into dough. If there is no more dry flour, start kneading it into a dough and find a suitable one. Place the lid on the pot and place in a warm place to ferment until doubled in size. Now that the weather is warm, you can put it in the warm sunshine to speed up the dough rise. In addition, lard oil can also make steamed buns fluffy and soft. This method is probably rarely used by people. My mother always adds a spoonful of lard oil to steamed buns. If you have lard oil at home, remember to add a spoonful of lard oil to the steamed buns. Absolutely delicious. In addition, adding an appropriate amount of sugar can increase the dough rising speed, and adding milk can make the steamed buns whiter and more fragrant. Just add according to your needs.
The risen dough has expanded a lot in volume and is especially soft. If the dough does not rise for a long time, don’t worry. You can add some more flour and yeast to knead it into a dough and let it rise again. Sprinkle more dry flour on the chopping board, take the risen dough to the chopping board, and knead it vigorously to remove the air bubbles in the dough.
Kneading dough is a laborious task, especially when the dough is relatively large. Kneading the entire dough is like working out in the gym for an hour. Kneading the dough is also the key to delicious steamed buns. The longer you knead, the stronger the dough will be and the more fragrant the steamed buns will be. The delicious steamed buns you steam at home are mainly made by hand, which cannot be compared with machines.
After the dough is kneaded and smooth, stretch it into a long strip and cut it into evenly sized dough pieces. Key point three for steaming steamed buns: Do not directly knead the cut dough pieces into steamed buns, but make sure each dough piece is Knead it once and then knead the buns again. The function of the kneading agent is to let the dough rise again. In this way, the kneaded steamed buns will rise larger and naturally become softer and more delicious. This step is also ignored by many people. Don't look at this inconspicuous little detail. It plays a big role, directly related to the taste of steamed buns.
Start kneading the steamed buns, press with your left hand and knead with the right hand. After kneading for a few rounds, close the dough and form a steamed bun. A steamed bun is completely ready. You need to practice this action several times to make it round and beautiful. Steamed buns.
Put a drawer cloth in the pot, and place the kneaded steamed buns neatly into the pot. At this time, you can see the shape of the steamed buns. If you knead them well, the steamed buns will look good. Point 4 when steaming steamed buns: Put the steamed buns into the pot and be sure not to steam them over high heat. Cover the pot and let them rise for 15 minutes. Missing this step will directly lead to the failure of the steamed buns. Many people do the first few steps perfectly, but they miss the second proofing. The result is that the steamed buns are like uncooked noodles, hard and not fragrant. This is caused by the lack of secondary proofing.
The steamed buns that have been proofed for the second time are larger than before. Now you can steam them over high heat. They will be cooked after boiling over high heat for 20-30 minutes. My steamed buns are relatively large and they are steamed for 30 minutes. minute. Don't rush to open the lid after steaming. Wait for 3 minutes before opening again to prevent the surface of the steamed buns from collapsing. Because the temperature inside the pot is too high and there is a difference between the sudden opening of the lid and the outdoor temperature, the surface of the steamed buns will naturally collapse and shrink, so remember to wait for about 3 minutes. oh.
The big and fragrant steamed buns are out of the pan. They are fragrant and soft. You can eat one in a minute without any side dishes. The more you chew, the more fragrant the buns become. They are even more delicious than bread.