Steamed buns are actually quite simple to make. If you master kneading noodles and pay attention to the following points, you can also make steamed buns with smooth skin that become more fragrant the more you chew them. The proportion of ingredients used is very simple, 500 grams of flour, 3 grams of yeast in summer and 5 grams in winter. About 250 grams of warm water. If you like a milky flavor, you can replace it with milk. The milk can be heated to about 35 degrees in advance. Let’s talk about the steps below!

1. Dissolve the yeast with warm water, stir the dry powder particles, and then slowly add it to the flour in batches. Knead the dough into a smooth dough with smooth surface. You can use chopsticks to scrape the sticky dough on the edge of the basin. This will make the dough dry faster. Then cover with plastic wrap and ferment.

2. You must check the fermentation state during fermentation. The volume is 1.5-2 times larger. You can clearly see the rich honeycomb tissue when you tear it open. This means that the dough is almost fermented.

3. Then, take out the dough. This step requires a little effort. After all, delicious steamed buns do not fall from the sky. We must knead the dough vigorously to exhaust the air. To what extent can the air be exhausted? If there are no pores inside, it means it is ready and the steamed buns can be kneaded. Only in this way can the steamed buns have a smooth skin and chewy texture.

4. Divide into small portions of about the same size. I didn’t weigh it. It’s all based on feeling. If your family doesn’t have a big appetite, it’s recommended to make it smaller.

5. Then use your hands to form round steamed buns. Cover with plastic wrap for secondary fermentation. Whether the secondary fermentation is good depends on the condition. The volume will obviously expand and the hand will feel light. You can boil it with cold water, turn on medium-low heat and steam it.

6. If you are not sure how long it will take to cook, then when the smoke comes out from the pot lid, calculate that it will be cooked in about 20 minutes. If you have learned how to make white steamed buns, then the following patterned steamed buns are no longer a problem for you to play with.

Tips

If the fermented dough is over-fermented, add an appropriate amount of edible alkali to neutralize it, so that the steamed buns will not be sour, but if you add too much alkali, The steamed buns will turn yellow.