Analysis:

Steamed buns with less water, rolls with more!

This is the steamed bread recipe:

500g flour, 3.5g yeast, 5g baking powder, 10g sugar

yeast with 30 degrees of warm water and then with the other and together, and well, wake up 30 minutes on the drawer to steam 15 minutes!

(usually also do not use cloth curtains, but in the stainless steel steam drawer coated with salad oil!)

The proportion of ingredients should be correct! It's best to buy a household scale it's cheap and easy!

Steamed buns

Ingredients: general purpose flour 4 cups (500g)

baking powder (yeast: fleischmann's RapidRise) 1/2 tsp

milk (2%) 1/2 cup

sugar 2 tsp

recipe. p>

Directions:

1. Make the dough:

Pour the sugar into the milk, stir to fully dissolve it, and heat it up in the microwave until it reaches 37℃ (the sugar is for the yeast to eat, not to make the buns sweet). Pour in the dry yeast, stir well and fully dissolved; pour the milk into the flour in several times, so that the milk is fully dissolved in the flour, and knead vigorously until the dough looks smooth and soft, no lumps.

2. Rise:

Put the dough in a container at least twice as big as the dough, cover the container with a lid, and put it in a warm place to rise for about 2-3 hours. When the dough swells to more than twice its initial volume, and when you poke it with your finger, the dough is concave and doesn't rebound, then the dough has risen. The dough should have evenly distributed small holes.

3. Bun making:

Knead the dough vigorously and it will return to its original size. Roll the dough into a long strip and cut it with a knife into buns slightly smaller than your fist.

4. Wake up:

Keep the buns aside for at least half an hour, until the small buns turn into medium-sized buns before steaming.

5. Steam:

Steam drawer on the pot with cool water, water boiled on high heat for 25 minutes. After that turn off the heat and wait at least 5 minutes before uncovering.

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