【staple Food White Bun】

Name: 【staple Food White Bun】
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flour; 270g warm water; 6g Angel Dry Yeast; 20g Caster sugar; 10g Salad oil

by Ball kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

The so-called "white steamed bun" means the original flavor, suitable for dinner, especially after heating, it is particularly soft and delicate, or it is eaten with poached egg or with meat floss, which is also a simple home-cooked delicacy. This is the basic item in steamed buns. It can be completed in the shortest time with the most basic ingredients. It can be used with steamed buns. If you don't like sweet, you can just add it without sugar, but it will taste better if you add some sugar. "

Ingredients

【staple Food White Bun】

1. 270 grams of warm water, 6 grams of Angel dry yeast, 500 grams of flour, 20 grams of fine sugar.

2. Add white sugar in warm water to dissolve.

3. Pour in the yeast and let stand for another minute.

4. Stir well.

5. Add salad oil to the flour.

6. Pour the yeast water.

7. Stir it into a floc.

8. Start rubbing with hands.

9. The dough is kneaded and the basin is bright.

10. Unkneaded dough.

11. Constantly kneading.

12. Until the surface is also very smooth.

13. Sit in hot water in the pot and ferment for about an hour until it is twice as large. Insert a hole. If it does not retract, it will be fermented.

14. The inside has a uniform honeycomb shape and the fermentation is very good.

15. Continue to knead evenly, remove excess gas, sprinkle a little flour on the table, divide it into equal portions, and shape it.

16. Put the steamed buns in warm water in a pot and let them cook for 15 minutes, then steam for 12 minutes, and simmer for 2 minutes.

Tips:
1. I like soft steamed buns, so I choose the second fermentation. If the first fermentation fails, the steamed buns will be very dead.

2. Waiting for fifteen minutes before steaming is to let the yeast's activity continue to work. If you start steaming immediately, it will cause the surface of the steamed buns to crack. I have made such a mistake before.

3. The dough must be kneaded in place, so that the surface of the steamed bun will be smooth, otherwise it will be very unsightly if it is uneven or pitted.

4. Two minutes of simmering is to avoid contact with cold air and cause shrinkage. Summer is okay. In winter, you should pay more attention to this. But it should not be simmered for too long. I put gauze under the steamed buns. I tried simmering for five minutes before. I just went to get it. The bottom layer of the steamed bun was stuck with gauze. My mother told me that it could not be simmered for that long, so I changed it to about two minutes and took it out. The bottom did not stick at all and did not shrink, one by one. It's very complete and beautiful.