1. Put all the materials into the bucket of the bread machine for mixing
2. After a procedure, knead the dough, and perform a serving
3. Dough to double size
4. Exhaust the dough, use a rolling pin to repeatedly flatten and fold until the dough is smooth and delicate
5. Repeat the folding and rolling until the dough is smooth and not sticky. This step is very important
6. Finally, roll the dough flat and roll it over from one end~
7. Rolled into a long strip
8. After rolling, use a sharp knife to cut into small balls of even size, and evenly lay them on the steamer.
9. Add cold water to the pot, put on the steamer, cover the pot for two times, about 20 minutes, see the steamed buns swell, turn on the medium heat for 10 minutes, turn off the heat, let the steamed buns stay in the pot for 5 minutes and then lift the pot cover
After the first round of the dough, I use a rolling pin to assist in the air exhaust process, so that the dough that comes out is smooth and chewy. It’s good to cook a pot on cold water and steam on medium heat. If the fire is too strong, the steamed buns will not look so good. The last thing is to emphasize that after steaming, don’t open the pot. Wait 5 minutes before turning it on, otherwise it will cool down quickly. You know the principle that steamed buns will expand with heat and contract with cold! Finally, yes, I use low-gluten flour, of course all-purpose flour can also be used for steamed buns!