Private Handmade Steamed Buns

Private Handmade Steamed Buns

1. Pour flour, sugar, and warm water into the first stall of Kitchenaid and knead the dough into a dough. Put it in a large noodle bowl and cover the lid at room temperature overnight to prepare the steamed buns the next morning.

2. Open the lid of the bowl, the dough has a slight sour taste, and the texture of the dough becomes soft. Peel the dough, there are large and small pores inside the dough, this is the noodles.

3. Dip the baking soda or baking soda with your hands to knead the dough until the dough is smooth and not sticky. Knead the dough into strips and cut into nine equal parts. Hold the dough with your left hand and circle the bottom with your right hand to make the dough rotate and knead in the palm of your hand to make it rounder.

4. Put cold water under the pot, and the water level is one or two centimeters below the steamer. Put four steamed buns and one drawer.

5. The gas stove was turned on high, and the water was turned on by SAIC and turned to low for 20 minutes.

6. Starting from the pot, this is a handmade steamed bun without yeast. It takes one night to make the noodles. If you want to make quick-handed steamed buns, add a tablespoon of dry yeast to the recipe, and the time for making noodles at room temperature can be shortened to one to three hours. Naturally fermented steamed bread is heavier and sweeter than steamed steamed bread with yeast.