1. Mix 300g of flour, 2g of steamed bun improver and 3g of baking powder into the bowl. 300g of flour can make 6 medium-sized steamed buns;
2. Dig a small hole in the middle, pour the yeast powder mixed with warm water, and start kneading;
3. Many novices don’t know how to start kneading the noodles. Add the right amount of water to make the noodles into a snowflake shape, and then knead them at the beginning, so that the kneaded noodles are very even;
4. After mixing the noodles until the noodles, pots, and hands, let it rest for 5 minutes to relax. Because the baking powder is added, the surface is not particularly smooth, so don't look down immediately;
5. Take the loose noodles out on the chopping board and knead repeatedly. Girls with weaker strength can use a rolling pin to roll back and forth like me, and keep folding and rolling in half;
6. Knead the kneaded noodles into long strips and knead them into small doses of moderate size;
7. Take each one and knead it repeatedly to form a round steamed bun, and let it rest for 5 minutes;
8. At this time, fill the steamer with water and bring it to high heat, until the steamer is warm when touched by hand, and there is steam rising, touch a layer of oil on the steamer to prevent sticking;
9. Turn off the heat, put the kneaded steamed buns in a basket, put on the lid, and ferment with steam;
10. Wait 40 minutes-50 minutes, in winter, 50-60 minutes, when we open the lid, the steamed buns have been sent to twice the size;
11. Steam the steamed buns on high heat, and steam for 15 minutes after airing;
12. When the steamed buns are not sticky, the steamed buns are ready;
13. The steamed buns made by kneading the noodles are very dense and chewy.
Tips:The kneading time is 15 minutes, the fermentation time is 40 minutes, and the steamed buns time is 15 minutes, so that everyone can eat their own buns as long as they wake up 1 hour and 15 minutes early in the morning, and you can go back and make up for the fermentation time. Isn't it convenient?
