Rye Buns
1.
Prepare warm water (whichever is not hot).
2.
Pour 10 grams of dry yeast into warm water.
3.
Take a large container of flour (approximately 800 grams) and pour in the yeast water.
4.
Continue to slowly add cold water to the flour, stirring with chopsticks while adding.
5.
Knead the dough with your hands until you can't see the dry powder.
6.
Knead it into a smooth dough.
7.
Divide the dough into 3 portions.
8.
Each piece of dough is packed in a fresh-keeping bag, and the air is squeezed out to tighten the seal. Put it in the refrigerator for about 24 hours.
9.
Just double the dough.
10.
Sprinkle the dry powder and knead the dough evenly and knead it into strips.
11.
Divide into approximately equal size doses.
12.
You can shape it according to your personal preference. I made a round shape this time.
13.
Put oiled paper on the cage, put the dough in it, and let it rise for 15 minutes.
14.
Steam on medium heat for about 15 minutes, turn off the heat and simmer for an additional 3 minutes, then remove the lid.
Tips:
1. Although the refrigerated fermentation time is relatively long, it is convenient and easy to master. Generally, 12-36 hours can be used. If the time is exceeded, the dough can be frozen.
2. Fermentation time should be longer after adding rye flour, and try to keep it for more than 24 hours.
3. The ratio of flour to yeast is generally about 100:1.2.
