Try not to use high-gluten flour for flour. Traditional Chinese cakes generally use medium gluten flour, with protein content of 9%- 12%. Generally, flour that is not specified in the market can be regarded as medium gluten flour. The noodles of traditional Chinese cakes are generally made according to the ratio of 500 grams of flour plus 50% warm water and 1% yeast, and a small amount of sugar can also be added.
Extended data
Matters needing attention in making steamed bread:
1, the best water to melt baking powder is warm water (not hot), because warm water can also help better fermentation, and the water should not be too hot (not more than 40 degrees), otherwise the yeast will be "hot" and lose its "activity", and the dough will never be made;
2. When covered with plastic wrap, if the room is air-conditioned, you can put it outdoors (40-45 minutes) if you want to make it quickly, but it is best not to put it in direct sunlight until the dough is twice as big.
3. Don't rub the steamed bread skin too hard, sprinkle some dry flour to prevent sticking, and roll it into a thin ball with thin sides and thick middle;
4. Cover the wrapped buns with plastic wrap and continue stewing for 20-30 minutes, because part of the air in the dough is released when peeling, and continuing stewing can make the buns more uniform and full;
When the steamed buns are wrapped and steamed in the pot, there should be a gap in the middle, because the steamed buns will "get bigger" after steaming. If they are placed too close, they will stick together easily.
6. Don't open the lid immediately after steaming, because the steamed buns will shrink from hot to cold instantly (that is, "deflation" as some people say). "Flat" may also be that the skin of the steamed stuffed bun is rubbed unevenly and there is air in the skin. After being uncovered, it will be shrunk by cold air, and the steamed stuffed bun will naturally "deflate".