1. Add yeast dough and an appropriate amount of water to the flour, knead it into a dough, ferment it until it is 100% open, add an appropriate amount of alkali powder, knead it evenly with the dough, and remove the acid, then cut it into 10 doughs. Knead the dough into semi-circular buns one by one and let it rest for 15 minutes.

2. Bring the water in the pot to a boil, place the steamed buns into a basket, steam over high heat for 20 minutes until mature, take out and let cool.

3. Place the cold steamed buns in the baking pan, put it in the oven, bake the steamed buns until they are brown, then take them out and serve.

Method 2

Baking

Baking

1. Use 152g high flour + 99g water + 1g yeast to synthesize The smooth dough is fermented at room temperature for 1 hour, then placed in the refrigerator for 20-24 hours to become refrigerated old dough.

2. Put the ingredients except salt and butter into the chef's machine and knead for 3 minutes at gear 1. Add salt and knead for 5 minutes at gear 3. Then turn to gear 1 and add butter and knead until it reaches the expansion stage. Stop the machine. .

3. Take out the dough and put it into a container, cover it with plastic wrap and let it rest for 30 minutes.

4. After repeatedly pressing and smoothing with the 1st gear of the dough press, about seven or eight times, the dough is already very smooth. If you don't have a dough press, you can use a rolling pin to repeatedly roll it until smooth.

5. Divide the dough evenly into 8 small pieces of about 90 grams each. Squeeze each small piece of dough from outside to inside into a ball shape and place it in a baking pan. Cover it with plastic wrap and let it rest. Send for 40 minutes.

6. Make seven or eight cuts on the surface of the proofed dough and brush it with milk. Preheat the oven to 180 degrees.

7. Place the baking sheet on the middle shelf of the oven, bake it over high and low heat, and take it out of the oven in 18 minutes. [1]

Step 3 Edit

1. Add yeast and sugar to flour and mix evenly.

2. Add warm water and knead into a dough, let it rest for 10 minutes and then knead into a smooth dough.

3. Divide the dough into small pieces of about 30 grams.

4. Take a piece of dough and roll it into a long strip, and roll it thinner at the bottom.

5. Roll up from top to bottom.

6. After rolling it up, close it downwards.

Sugar coating

Sugar coating

7. After everything is done, put it in the oven to ferment.

8. After fermentation, spray some water on the surface, set the upper and lower tubes of the oven to 160 degrees, and bake for 25 minutes. [2]

Raw materials

900 grams of refined flour, 100 grams of yeast dough, appropriate amount of alkali powder (depending on the season, the producer controls it).

Note

1. When kneading the dough, the ratio of water to water is about 4:10; when kneading and shaping, you can add a little dry flour to choke the dough; the dough must be sufficiently fermented. But you can't pass it, so it's very important to master the timing.

Grilling on skewers

Grilling on skewers

2. The steamed buns must be cooked for a period of time, so that the steamed buns will puff up.