Sweet Steamed Buns are Soft, Healthy and Nutritious~

Name: Sweet Steamed Buns are Soft, Healthy and Nutritious~
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 250g All-purpose flour; 125ml Room temperature water; 3g yeast; 40g Sugar

by FASAL, the handsome chef~

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Many people like to eat noodles like steamed buns, which are soft and fragrant. Today, the little chef will make "steamed buns in a Fashuai steam oven. It is simple and fast. Follow the chef to start the food journey. Before making the steamed buns, let’s talk about the problems encountered in making steamed buns."

Steamed buns use simple flour as the main raw material, yeast, room temperature water, and sugar as auxiliary materials to become a simple and delicious pastry. But many people encounter sourness, or hardening and wrinkles during the production process. What is the reason? It is very likely that: 1. Excessive proofing of the dough will cause the dough to collapse and become sour if it is too soft; 2. Too much water causes the elasticity of the dough to decrease and the shape of the finished product is lacking; 3. The water temperature is too high.

Ingredients

Sweet Steamed Buns are Soft, Healthy and Nutritious~

1. Add the yeast into the water and stir evenly, let stand for 10 minutes

Sweet Steamed Buns are Soft, Healthy and Nutritious~ recipe

2. Pour the flour into the cooking bowl, gradually add the mixture of baking powder and warm water

3. Turn on the food processor to turn the flour into a dough shape. (If you knead it by hand, use chopsticks to stir it into a dough shape)

4. Pour in the sugar, then turn on the second gear to knead into a smooth dough. During the kneading process, add flour or water according to the dryness and wetness of the dough. When the dough is not sticky and there is no powder on the basin.

5. Put it into the last layer of the French steam oven, [fermentation] mode, about 40 degrees / 25 minutes, the volume of the fermented dough is twice the original size, and the inside is full of bubbles. Stick your fingers in the flour without rebound, use your hand Grab a piece of surface, the internal tissue is honeycomb, and the proofing is completed;

6. Knead the fermented dough again to squeeze out the internal air. Knead and add flour, knead until smooth, then knead into strips;

7. Cut the kneaded noodles into pieces of appropriate size, let stand for 15 minutes, and ferment to about 1.5 times the original size;

8. Cut the kneaded noodles into pieces of appropriate size, let stand for 15 minutes, and ferment to about 1.5 times the original size;

9. Put oiled paper on the baking tray, put the cut buns into the baking tray, [steam] mode, steam at 110 degrees/25 minutes

10. After steaming, do not open the door, and simmer in the steam oven for about 5 minutes, otherwise it will shrink.

Tips:
1. If you knead by hand, you must knead the dough into a smooth, non-sticky dough, and there is no flour on the basin and hands. During the kneading process, add flour or water according to the dryness and wetness of the dough;
2. When fermented to twice the original size, stick the flour with your hands and poke it down, if the hole does not shrink;
3. The exhaust is best used with kneading and rolling, which can better exhaust and make the shape and internal organization of the steamed buns better;
4. This small recipe can be easily done with a French steam oven, and it can be eaten healthy and delicious at home.