Super detailed recipes and methods for various kinds of steamed buns

Materials and recipes:

Four: 500 grams

White sugar: 20-100 grams, depending on personal preference (if making milk-flavored steamed buns, the amount of sugar is 100 grams)

White sugar and yeast are the best partners. Add sugar to promote rising, and the skin of the steamed buns will be smoother and shiny. Yeast: 5 grams (the dosage can be increased appropriately in winter, but the maximum cannot exceed 10 grams)

Baking powder: 3 grams (optional). Using yeast and baking powder at the same time can make the steamed buns swell and soft, and taste sweeter fragrant)

Water: half a catty (if making milk-flavored steamed buns, use 300ML milk instead)

(If making pumpkin steamed buns, remember to reduce the amount, and don’t put too much water at one time. Because steamed pumpkin itself has

a lot of water)

Method 1:

1. Kneading dough: add flour, baking powder and sugar Mix well in the basin, dig a small hole in the middle and put in the yeast. Add warm water directly to the yeast and stir thoroughly to dissolve it (this is the activation process of dry yeast). When kneading the dough, stir first and then knead (the dough will not easily become lumpy. The steamed buns are fluffy and soft), knead for 3-5 minutes, and knead until they are smooth (hand light, basin light, and dough is smooth).

Knead the dough with warm water of 36-38 degrees. This temperature is the best for yeast activation. The optimal temperature is that water temperature exceeding 40 degrees will burn the yeast to death

2. Fermentation: Cover the mixed dough with a lid or a damp cloth and place it in a warm (about 35°C) place to ferment until the dough doubles in volume. (about 2 hours in the sun in summer), the internal honeycomb tissue will be uniform

3. Shaping: Knead the risen dough evenly until there are no air bubbles in the dough, roll the dough into a long strip, and cut into If

dry it, divide it into equal parts (you can also lightly roll each dough into a round shape) and then place it on the steamer and cover the pot with a lid or place it on a curtain and cover it with a damp cloth to proof

4. Wake up: Wake up naturally at home for about 30 minutes in winter and 15 minutes in summer until the surface is swollen and shiny, the volume is significantly increased, and the steamed buns are elastic when pressed by hand.

5. Steaming: Put water in the steamer, then brush a layer of oil on the steamer or lay a wet drawer cloth, put in the steamed buns, there should be a certain space between the steamed buns. There should be no gaps, otherwise the steamed buns will stick to each other after they expand and affect the appearance of the finished product. Steam over high heat for 12-15 minutes (time after the water boils). Turn off the heat. Do not lift the lid and wait for 3 minutes to cool down.