Super Simple Zero-based Handmade Steamed White Buns

Name: Super Simple Zero-based Handmade Steamed White Buns
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 5g Baking powder; 400g Aiju all-purpose flour; 200ml warm water; a small piece Lard (Suet)

by DiDiDina (From WeChat.)

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

3

I have reviewed the recipes of many predecessors and summed up the experience after several actual battles. I hope it will be helpful to everyone. Two or three times, my daughter and son love it. They are soft and delicious. My motivation!
Use warm water for steamed buns and cold water for dumplings and noodles. Pour in a little bit of water and stir slowly with chopsticks. Compared with dumpling wrappers, the softness of steamed noodles is more watery.
Soak the baking powder in warm water that does not burn your hands and let it stand for about 5 minutes. Otherwise it will affect the fermentation! Too hot water will scald the baking powder to death! ! !
After the dough is fermented, press and knead it to help loosen it and help shape it.
If the dough becomes sour if it is too fermented, keep kneading the dough for a while, and the taste will disappear.
The amount of water and flour is determined by pouring in a little bit and then looking at the state, so there is no way to give you the specific grams. The water absorption of each brand of flour is different, only the state!

Ingredients

Super Simple Zero-based Handmade Steamed White Buns

1. This flour is not bad. It's already the second bag.

Super Simple Zero-based Handmade Steamed White Buns recipe

2. The baking powder is soaked in warm water, and the soaked state is as shown in the figure. There will be a floating layer on the water.

3. Four measuring cups of flour, and a piece of lard with chopsticks.

4. The baking powder soaked in warm water is poured into the flour little by little, and kept stirring with chopsticks. This state is fine.

5. Grasp the dough with your hands, press the dough with your palms after forming, fold it in half, and don't use too much force. This state is fine, the face is light, the basin is light, and the hands are light, waiting for the face to wake up.

6. Because I did it in the middle of the night, I was afraid that the temperature would not reach the waiting time for too long, so I heated the pot, warm, and put the dough bowl on it, so that the noodles were awake and fermented, and the speed was faster.

7. It takes about half an hour, then take it out and knead it on the chopping board, just fold it in half and don't press it too hard with the palm. The way to check whether the dough is well kneaded is to cut a piece with a knife, and it is ok if there are no large bubbles in it.

8. Knead it into a long strip, and then divide it into several small pieces. The size depends on your preference. Then, do not fold the dough too hard with the palm of your hand, and knead the small dough back and forth ten times.

9. According to my method, the dough is so smooth! Molding, by the way, rub some oil on the steaming board to prevent sticking. Wake up on the pot for about ten minutes and steam. It will take about 20 minutes. Don't open the lid immediately, it will be OK if it is stuffy for about five minutes.