Medium gluten flour 500g, warm water 250ML, yeast 7g (the amount of water is 45-50% of the flour, the amount of yeast is 1-1.5% of the flour)

Methods:

1, yeast dissolved into about 1/3 of the warm water, stirred well;

2, the yeast powder is poured into the flour, stirred with chopsticks;

3, the remaining warm water is poured into the flour, stirred with chopsticks into cotton wool;

3, the rest of the warm water is poured into the flour, stirred with chopsticks;

3. Pour the remaining warm water into the flour and stir with chopsticks to form cotton wool;

4. Knead the dough by hand until it is smooth;

5. Put the dough into a container with a good lid, or cover the surface with a damp drawer cloth, and put it in a warm place to ferment until it doubles in size, and the length of time varies with the temperature of the environment;

6. The inside of the fermented dough is in the shape of a uniform honeycomb;

7.

7: Sprinkle a little flour on the board and knead the dough repeatedly;

8: Knead until the surface of the dough is smooth, cut the dough, and keep kneading if there are any air holes in the cut surface;

9: Knead until the cut surface of the dough is smooth and free from any air holes;

10: Shape the dough into a long column shape;

11: Cut the dough stick into equal pieces;

11: Cut the dough stick into equal pieces;

12: Move the dough stick back and forth with your hands to make a smooth and even shape.

12, with the hand back and forth kneading, shaping into a round bun shape;

13, the bottom of the bun billet dipped in some flour, placed on the cover curtain, leaving a distance between each;

14, the surface of the billet covered with a damp drawer cloth, continue to ferment, so that the billet rose again;

15, fermentation for about 20-30 minutes, gently press the The surface can feel elastic;

16, the steamer is covered with a moist drawer cloth, put the buns into the blanks, leaving a distance;

17, the lid is covered, if the lid is not tight, it is best to use a cloth to wrap the edges of the lid, to prevent the leakage of steam;

18, the steamer pot over high heat to boil the water, then turn the heat to medium to steam for 25 minutes. Turn off the heat and let it stand for 3-5 minutes before opening the lid.

Remarks:

1, steamed buns cool water, hot water into the pot can be, but still cool water into the pot is better, first of all, there will be no danger of scalding, and cool water into the pot will make the buns of the heat more evenly. After the water into the pot may make the buns skin more dry without elasticity;

2, turn off the fire do not immediately open the lid of the pot, and do not always put in the pot. Turn off the heat and then simmer for 3 or 5 minutes before opening the lid, otherwise the buns immediately encountered cold air, the surface will be wrinkled;

3, steamed buns, the drawer cloth is not easy to take down. You can pour some cool water on the drawer cloth, it can be easily removed, and will not stick to the skin of the buns;

4, cooling, it is best to cover the buns on the semi-dry drawer cloth to cool naturally;

5, heating leftover buns: leftover buns skin is easy to become dry and hard, heating before the surface of the buns sprinkled with water, and then put into the steamer to heat up the buns will be like a new steaming as fluffy.