How to Make Steamed Buns with Steamed Bun Baking Powder

Name: How to Make Steamed Buns with Steamed Bun Baking Powder
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 1000g Flour; 450g water; 10g yeast; 5g Haiweili Steamed Bread Baking Powder

by Sun Qianqian (from Tencent...)

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Steamed buns are one of the most important noodles in my country, especially popular in the northern regions of my country. Noodle waking is one of the key processes of steaming steamed buns. The effect of waking up noodles directly affects the quality of steamed buns. Generally, yeast waking up noodles is used. Yeast produces gas through proofing, making the steamed buns plump and soft.
In addition, in order to steam the steamed buns, you can also use the special aluminum-free baking powder for steamed buns, also called steamed buns baking powder. Steamed bun baking powder not only has the effect of synergistic yeast gas production, but also improves the quality of the dough, so that the steamed buns are not only plump, but also have a very bright skin.

Ingredients

How to Make Steamed Buns with Steamed Bun Baking Powder

1. Weigh various raw materials according to the formula and weigh the flour: All-purpose flour should be used for steamed buns

2. Weigh the steamed bun baking powder

3. Weigh the yeast

4. Weigh the water

5. Sprinkle the steamed bun baking powder in the flour, mix properly, and then add the yeast, water and noodles separately.

6. Yeast activation instructions: It is best to dissolve and activate yeast with warm water before use.

7. Add the activated yeast water to the flour

8. Make noodles

9. Mixing noodles directly affects the effect of steamed buns. In some families, steamed buns are not good enough. The lack of dough and dough is one of the main factors. Therefore, steamed bun processors should pay attention to mastering the technology of mixing noodles, and make a smooth surface dough. Only by mixing the dough in place, can steamed buns full and fluffy.

10. Smooth dough display

11. Knead

12. Split dough

13. Roll into round buns

14. Proof in a steamer

15. The waking up is the proofing of the dough. The purpose of the waking up is to make the yeast produce a large amount of carbon dioxide gas. The main parameters of the waking up are usually: the temperature is 33-35℃; the humidity is 75-85%; the proofing time is 30- 40 minutes.