Collection of baby steamed buns

10m+ oil-free and sugar-free/fluffy and soft

Yam steamed buns

Iron stick yam 70g; medium gluten 120g flour; 2g drunk mother; steam the yam and let cool; add 30ml water and stir; beat into puree; add yeast to the flour; stir with the yam puree into floc; knead into a smooth dough; cover with plastic wrap and keep warm; leave to ferment until Double in size; knead to release air; divide into equal-weight portions; shape; put into a steamer with 50-degree water and cover; ferment twice for 20 minutes; steam for 15 minutes and simmer for 5 minutes.

Quinoa steamed buns

200g all-purpose flour; 100ml formula milk; 20g quinoa; 2g yeast; soak quinoa for more than 4 hours in advance; use formula milk at about 40 degrees to melt the yeast Then; let stand for 5 minutes; add milk and quinoa to the flour and stir with chopsticks to form a fluffy dough, knead into a smooth dough, cover with plastic wrap, ferment in a warm place until doubled in size, knead to release air, and cut into small pieces of equal weight. Seed, shape, put into a steamer with 50 degree water, cover and ferment for 20 minutes, then steam for 15 minutes and simmer for 5 minutes.

Pumpkin steamed buns

120g all-purpose flour; 100g old pumpkin; 1.5g yeast; steam the pumpkin in a pot and beat into puree, then add the yeast and mix evenly, let it sit for 5 minutes, flour Add pumpkin puree and mix into floc, knead into a smooth dough, cover with plastic wrap and keep warm, ferment until doubled in size, cut into equal-weight cubes, shape, put into a steamer with 50 degree water and cover for 2 Ferment for 30 minutes, then steam for 15 minutes and simmer for 5 minutes.

Corn steamed buns

100g all-purpose flour; 50g corn flour; 85g formula milk; 2g yeast; yeast should be used at about 40 degrees; after the formula milk melts, let it stand for 5 minutes, flour and corn Mix the flour evenly, add milk and stir to form a floc, knead it into a smooth dough, cover it with plastic wrap and ferment until it doubles in size, knead and deflate, cut into small pieces of equal weight, shape and put into a steamer with 50 degree water and cover it. Second fermentation for 30 minutes, then steam for 15 minutes and simmer for 5 minutes.

Red dates steamed buns

25g red dates; 150g all-purpose flour; 60ml formula milk; 1.5g yeast; pit the red dates and add milk and beat into a fine paste, add yeast and red date puree to the flour Stir into floc, knead into a smooth dough, cover with plastic wrap and ferment in a warm place until doubled in size, knead and deflate, cut into small pieces of equal weight, shape, put into a steamer with 50 degree water and cover for 2 fermentations. 30 minutes, then steam for 15 minutes and simmer for 5 minutes.

Black sesame steamed buns

25g black sesame seeds; 100g all-purpose flour; 60ml formula milk; 2g yeast; melt the yeast in milk at about 40 degrees and let it sit for 5 minutes, then add the black sesame seeds Beat into powder in a food processor. Add black sesame powder and milk to the flour and mix into floc. Knead into a smooth dough. Cover with plastic wrap and ferment in a warm place until doubled in size. Knead to release air. Divide into small portions of equal weight and shape. , put it into a steamer with 50 degree water, cover it and ferment it for 2 times for 30 minutes, then steam for 15 minutes and simmer for 5 minutes.