Steamed Buns
1.
I usually do more. It took about half a packet of dry yeast!
2.
Add cold water in summer and warm water in winter, not too hot! About 40 degrees. Putting sugar in the dough can increase the activity of yeast and shorten the dough time by one third.
3.
Second, put on a suitable lid, I put it in a sunny place in summer, and boil some hot water in winter, and put a rag on the lid to prevent the bottom surface from being scalded!
4.
It took about 40 minutes. The state that the face is ready!
5.
Three steps to five steps should be performed at least three times! Of course, the kneading time is long and the steamed buns are chewy!
6.
Rub higher! After the second fermentation, the steaming will be reduced! It's round!
7.
The weight is used to prevent air leakage during steaming, and the steamed buns are not good! Leave it in the pot for 15 minutes without turning on the fire for the second fermentation!
8.
Turn on a high fire to steam the pot, steam for about three minutes after the qi is round! Steam for 30 minutes!
9.
The small yellow dot indicates that the alkaline noodles are not well kneaded. This is true!
Tips:
1. You can make more steamed buns at once and put them in the refrigerator to freeze! Reheat for about 15 minutes when eating! Second, I put it in a sunny place in summer, boil some hot water in winter, and put a rag on the pot cover to prevent the bottom surface from being scalded!
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