Ingredients

500g flour

225g water (water-to-powder ratio is about 1:0.45)

2g salt

Sugar 10g

A little edible alkali

How to make steamed buns (noodle press version)

First It is kneading and rising noodles. 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 one hour, until cracks appear in the dry flour. At this time, slowly add the remaining water to mix the dough.

This is where 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 should 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.