Homemade Steamed Buns
1.
Prepare ingredients, flour buns with high gluten are more delicious
2.
Put all the ingredients together and knead into a smooth dough (you can also knead smoothly by hand)
3.
Cover with plastic wrap and ferment (now at room temperature in summer, ferment at room temperature, but in a warm place when it's cold)
4.
Fermented to about 2-2.5 times its original size
5.
Sprinkle a little flour on the dough, knead it until it is smooth and there are no big holes in the shape of needles after cutting
6.
Rub into a strip
7.
Cutting agent (I cut 12)
8.
Knead into a circle
9.
Add enough cold water to the steamer at one time, brush a thin layer of vegetable oil on the drawer, leave a gap between the steamed buns and place them on the drawer, close the lid, and leave for 20 minutes.
10.
The high heat is boiled, and the heat can be turned off 18 minutes after SAIC. In order to avoid the buns from retracting, open the lid after 3 minutes.
11.
The steamed buns are very soft and will bounce back after a pinch, and they are very light
Tips:
1 Mix the noodles with warm water and ferment quickly
2 The effect of adding white sugar is to promote fermentation, and another one has a good taste
3 Making steamed buns and noodles is very important. Don’t steam the steamed buns until they are twice as big.
4 The second proofing of steamed buns is very important. Without this step, the taste of steamed buns will not be fluffy and hard.
5 Open the lid 3 minutes after the steamed buns are steamed so that the buns will not shrink
6 The dough is smooth and the finished product is smooth
