One-time Fermented Steamed Buns, Saving Time and Effort, 100%

Name: One-time Fermented Steamed Buns, Saving Time and Effort, 100%
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g Flour; 200g Goat milk; 20g Sugar; 3g yeast; 20g milk powder

by Meimeijia's Kitchen

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Northerners mainly rely on pasta. They seem to be naturally proficient in all kinds of pasta, steaming buns to make buns and pancakes. No Northerners can't! But for southerners, simply making noodles and steaming buns can defeat 90% of the people!

For southerners who grew up with rice snacks, the seemingly simplest white steamed buns are really not easy to make, and it takes only a few hours to steam the steamed buns at a time. As an office worker, Meimei often wakes up in the middle of the night. Steamed buns, in that posture, the whole family couldn't sleep well hahaha. Steamed buns need to be fermented, which is more complicated and stricter than pancakes. From the beginning of preparing ingredients, making noodles, first, second and middle proofing, there are not a few hours that really can’t be done, not to mention the low temperature in winter and no heating. In the south of China, the fermentation time will be longer.
After such a long time of tossing, the steamed buns will still be in bad condition. In summer, they will be over-fermented. In winter, they may break in the ribs. When steaming, they will not grow longer, and the waist will collapse when they are baked, etc. The little steamed buns really want to polish the patience of the southerners!

Maybe it’s the Chinese New Year. Recently, many colleagues asked me how to steam the steamed buns. It happened to be preparing for a week’s breakfast on the weekend. So Meimei took a few pictures to tell everyone about my favorite steamed buns made with one-time fermentation. Using the one-time fermentation method to make steamed buns not only saves time, but the tissue inside the steamed buns is also very beautiful. The softness is definitely not worse than that of the two fermentations. The steamed buns are fluffy and beautiful, and there will never be a waist or a long one. Happening!
After learning this method, southerners who don’t know how to cook pasta can easily steam a pot of chubby watery muscle milk-flavored steamed buns!

The fermented milk-flavored steamed buns save time and effort and are 100% successful. Southern friends will definitely like it! Friends from the north can also try it!

Ingredients

400g Flour
200g Goat Milk
20g Sugar
3g Yeast
20g Milk Powder

One-time Fermented Steamed Buns, Saving Time and Effort, 100%

1. Pour flour into a basin, add sugar and yeast powder.

One-time Fermented Steamed Buns, Saving Time and Effort, 100% recipe

2. Add goat milk powder (milk powder can be omitted, use the same amount of flour instead, but adding milk powder will have a stronger milk flavor)

3. Then put the liquid (because the water absorption of the flour is not the same, leave about 10 grams of goat milk (liquid)) I used Xinliang flour, and the ratio of about 2:1 to water is just right. While adding liquid, use chopsticks to mix into flocculent shape.

4. When it is mixed to the state without dry powder particles, you can start kneading. When kneading, rub it out like washing clothes. Use the power of the root of the palm until the dough is smooth. The key to the smoothness of the steamed buns lies in the step of kneading. If the kneading is not in place, the surface is not smooth, and no matter how good the shape is, it will lose points.
Knead for about 10 minutes to reach this state, if you need more demanding, you can knead for a while, the better the kneading, the better the ductility of the dough, and the smoother the surface of the steamed buns will look like a smooth muscle. status.

5. Cut open and see if the cut is smooth and there are no pores, then your dough is ready to knead.

6. I divided the 400 grams of noodles into two portions, and continued to knead it a few times to make it into a cylindrical long strip you want. Cut off the two ends with a knife and divide them into several sections. The size is determined by yourself. It is not recommended to cut too narrow. Otherwise, it may not stand when it is steamed after waking up. It must be cut quickly, accurately, and ruthlessly.

7. Spread greased paper on the steaming plate, and place the cut steamed buns on the steamer. Leave a space between them. It will expand when proofing and steaming, so the distance should be a little wider, otherwise they will be squeezed together.

8. Cover the lid, heat the water to about 30 degrees, and ferment for about 20 minutes. The steamed buns will become bigger obviously. Pick up a pile with your hands. If it feels light and fluffy, it means that the fermentation is complete. Turn on the fire and steam for 10 minutes after boiling. , Turn off the heat and simmer for 3 minutes.

9. The fluffy milk-flavored steamed buns can be made out of the pot. Children like this small size. You can eat a large plate in one mouthful. While the steamed buns are still slightly warm, put them in a fresh-keeping bag and keep them tightly sealed. They will still be soft after cooling down! The internal organization is delicate and has no large pores. According to the steps, you can also make a beautiful and delicious Shui Guang muscle bun.

Tips:
Whether the steamed buns are made well or not is all in the kneading step. Once the dough is kneaded in place, no matter how you make it, you will not fail.
The fermentation time is for reference only. The indoor temperature in the south is low. Use warm water to help the fermentation. This method is very good. It maintains the humidity and temperature of the fermentation environment. It is more beautiful than the fermentation at room temperature in summer. So now I make pasta, whether in summer or winter. , I always use warm water fermentation method.
How to judge that the steamed bun has been woken up, the volume becomes about 1.5 times larger, the weight becomes lighter, or if you press it lightly with your finger, if it does not rebound, it is not awake, if the rebound is particularly slow, you need to wake up again After a while, if you press it down and bounce back quickly, it will be fine. Depending on the size of the steamed buns, steam on the fire for about 10-15 minutes. Remember to turn off the heat for 3 minutes before removing the lid, so that the steamed buns will not suddenly become cold. Collapse.