How to Make Old-fashioned Buns that are As Smooth As Baby Skin

How to Make Old-fashioned Buns that are As Smooth As Baby Skin

1. There was a piece of dough that was smaller than a fist when making the dough puff pastry, and it was kept in the refrigerator. This is how the dough will ferment again.

2. The inside is full of pores, and the pores are relatively large.

3. Add flour.

4. Mix the dry flour with the old noodles.

5. Add an appropriate amount of water, stir the dough into a flocculent shape, add some vegetable oil when there is almost no dry flour.

6. Knead the dough with your hands. At the beginning, the dough is rough and dry.

7. Continue to knead, keep kneading, until the "three light" state of light, hand light, and basin light. Round the dough, seal it, and put it in the refrigerator to ferment.

8. This is the dough made the next morning.

9. There are fine honeycomb holes inside.

10. Take out the dough and repeatedly knead and vent to make the dough smoother.

11. Divide into smaller portions and try to be equal in size.

12. Take one portion and continue to knead the dough as shown, kneading one dough at least 20 times.

13. The kneaded dough is very smooth, kneaded into a raw steamed bun with a slightly thicker top and a thinner bottom, which resembles a light bulb.

14. It looks like this from the side. The reason for this is because the raw steamed buns are kneaded, and the dough will sink during the process. If it is arranged into a spherical shape at the beginning, the dough will become oblate after the second hair, and it will become more oblate after steaming, and the appearance is not good enough. Arranged into this light bulb shape with a slightly thicker top and a thinner bottom, the steamed buns will be more rounded. Don't mind the shape of the bun, just round it.

15. Put it on the steam curtain, and grease the steam curtain in advance. The silicone pad I use is very easy to use. Fu hair again for more than 10 minutes.

16. Steam on high heat, steam for 15 minutes after airing, turn off the heat and simmer for two or three minutes before uncovering. The steamed buns are white and fat.

17. The epidermis is as smooth as baby skin.

18. The internal organization is also very delicate.

Tips:

1. You can leave a piece of dough every time you make the dough. This is the old noodles. We call it "Mian Yinzi". You can replace the yeast with the old noodles next time.
2. No old noodles can use yeast