Steps & Methods of Steaming Steamed Buns with Baking Powder
1.
Weigh the flour.
2.
Weigh the steamed bun baking powder.
3.
Weigh the yeast.
4.
Weigh the water.
5.
Mix the flour and steamed bun baking powder first.
6.
Then add the activated yeast to the flour, and then add water to mix the noodles.
7.
Divide the mixed dough into a certain amount of raw steamed buns and knead them until they are formed. Note: The general mixing time is 5-8 minutes, and the specific time depends on the dough. The requirement for kneading is to make the dough smoother.
8.
Proof: The traditional method is to proof the dough first, and then shape it to make steamed buns. The proofing effect of the dough directly affects the quality of steamed buns. The proofed dough is generally 1-2 times larger than the original dough, and the inside is honeycomb. Standard conditions for proofing the dough: the temperature of the proofing room is 33-35℃, and the humidity is between 75-85%. In addition, it is also possible to form the dough first after making the noodles, and then put the formed steamed buns into the proofing room or steamer. The proofing time is 30-40 minutes.
9.
Steam the proofed steamed buns for about 25 minutes.
Tips:
Note: It is easy to steam full, white and shiny steamed buns with Haiweili steamed bun baking powder. In addition, it should be noted that the steamed bun baking powder will produce a lot of gas in contact with water, so do not dissolve the steamed bun baking powder in water for use.
