Sweet White Steamed Buns

Name: Sweet White Steamed Buns
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Zhongyu Multi-purpose Wheat Core Flour; 3g Dry yeast; 250g warm water; 100g White sugar; 10g lard

by I have dried shrimp

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

There is also a lot of knowledge about how to make steamed buns. When making steamed buns, if a small piece of lard is rubbed into the dough, the steamed buns are not only white and soft, but also fragrant. Add a little orange peel when steaming the steamed buns to increase the fragrance of the steamed buns. The steamed buns will turn yellow with too much alkali. For example, add 2-3 tablespoons of vinegar to the original steamer water and steam for 10-15 minutes to turn white.
The noodles of the steamed buns must be kneaded evenly, put in the right amount of baking powder, and shape it after it has grown. It should not be steamed in the pot immediately after it has formed, and it must be "wake up" for about half an hour before steaming.
Although I don’t like to eat sweets very much, if the steamed buns are not sweet, I really can’t eat it. So this time the serving size is completely suitable for my taste. 500 grams of flour, 250 grams of warm water, and 100 grams of white sugar. The sweetness is just right for me. , If you think 100 grams of white sugar is too sweet.

Ingredients

500g Zhongyu Multi-purpose Wheat Core Flour
3g Dry Yeast
250g Warm Water
100g White Sugar
10g Lard

Sweet White Steamed Buns

1. All the materials are put together and stirred together to form a floc.

2. Knead the dough with a chef's machine and soften it into a smooth dough.

3. Divide the soft dough into 9 doses.

4. Take a small piece of dough smoothly and face down with the palm of your hand. Fold the dough around the middle and slowly turn it around and fold it in the middle. Then round it up with a tiger mouth.

5. Put a piece of greaseproof paper on the bottom to prevent sticking, put it in the steaming tray and send it to the steaming oven to ferment until it is twice as large as it is.

6. The noodle steaming function can be steamed at 100 degrees for 20 minutes and then stuffed for 5 minutes to get out of the oven.

7. Out of the pot.

Tips:
Zhongyu multi-purpose wheat core powder adopts advanced technology and equipment. In the production process, the wheat core essence is extracted through precise ratio matching and scientific moisture adjustment, which has the original natural yellowish color of wheat. The protein content is high and the gluten quality is good, so it is especially suitable for home cooking, so that the color, aroma and taste of the pasta are perfectly presented.