How to make steamed buns (dough press version)?

The first step is to knead the dough and leave it. I use the "medium seeding method". This method is easier to control than old dough, and the finished product is more stable than simple yeast dough. Suitable for ordinary families who don’t often make pasta.

Knead 300g flour, 180g water and all other ingredients together, and spread the remaining dry flour on the surface. Ferment for about half an hour to an hour, until cracks appear in the dry flour. At this time, slowly add the remaining water to mix the dough.

At this time our dough press comes on stage. I use the Fuxing brand DMT-10 household electric dough press. Divide the dough into small pieces and press it repeatedly with a dough press about 10 times. This replaces manual dough kneading and frees up your hands. Hehe.

Seal the dough with plastic wrap, cover it with a wet drawer cloth, and close it with a basin or lid (it doesn’t matter, it just creates a sealed environment), and let it rest until the dough becomes tender. honeycomb. The time of this process is related to the weather, yeast, etc. Fermentation usually occurs faster in a warm and humid environment.

Knead the risen dough, divide it into pieces, and use the dough press again to press it about 5 times to remove the air bubbles in the dough. Then divide and shape the dough into the desired shape of the steamed buns, and make the second batch (note that it must still be placed in a sealed environment to prevent the dough from drying out) until the steamed buns feel as soft as earlobes.

Steam for about 15 minutes, turn off the heat and simmer for three minutes, then quickly remove the lid and the fragrant steamed buns are ready.

Tips

1. The above is the basic method of making steamed buns. According to personal taste, you can also make various fancy steamed buns. This is completely free and I will not write about it. La. Special mention should be made of the Northern Noodles Steamed Buns. It is very labor-saving to use a dough press to make steamed buns. In the third step, when using the dough press to remove air bubbles, just pour an appropriate amount of dry flour into the dough between two pressings. Depending on personal taste and the water absorption of the flour, usually 50-150g can be added to 500g of dough. If more, it may be a little dry.

2. Regarding the choice of flour, steamed buns usually choose relatively high-gluten flour, or hand-ground whole wheat flour from the north. For children, you can choose low-gluten flour or Xiangxue snowflake powder, which will be softer. My personal favorite is Xinliang’s Chinese pastry flour, which has moderate gluten content.