The practice of steamed buns

I. Ingredients

Main ingredient: 500 grams of flour

Auxiliary ingredients: 2 grams of yeast, 10 grams of sugar, 250 grams of warm water

Second, the practice

1, the material: high-gluten flour , yeast, sugar, 40 degrees of warm water

2, flour, sugar, yeast, and water stirred into the spike

3, and then kneaded into a smooth dough

4, put in a warm place to ferment, to 2 - 2.5 times the size

5, the fermented dough kneaded well to discharge the gas

6, pulled into an even size of the agent

7, will pull the good agent kneaded into the bun blanks, kneaded in turn

8, kneaded in turn

9, with a wet drawer cloth, cover the bun blanks, and then kneaded in order

9, with a wet drawer cloth. Cover the bun blanks, molasses for about 20 minutes

10, steamer pot with water, put the bun blanks, gradually increase the temperature

11, when the water boils, steam on high heat for 15 minutes

12, turn off the fire, let it stand for 3 - 5 minutes and then uncovered. ok

Cooking tips

1, the steaming time depends on the size of its steamed buns to grasp the flexibility of the general 15 - 20 minutes can be used. General 15 - 20 minutes can be.

2, the amount of yeast, but also according to the room temperature to determine. If the temperature is high, you can reduce the amount.