Wheat Buns
by Qinyu Lingfeng
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Put the liquid first and then the solid in the main ingredients into the bread maker, start the bread maker, add white vinegar when mixing into a dough, stir until the dough is smooth and non-stick, remove the dough and place it in a basin, cover with plastic wrap, and put it in Fermentation in the oven, put a little water on the bottom of the oven, turn it to the "fermentation" function, adjust the temperature to 50 degrees, and adjust the time to 120 minutes. Until the dough expands to twice its original size, and the dough structure is honeycomb, the fermentation is complete;
2. Take out the dough, knead it again into a smooth dough, and then divide it into equal pieces of dough;
3. Then roll it into a round piece;
4. Put an appropriate amount of char siu filling;
5. Close and round;
6. Put it in the steaming dish and put it in the pot for proofing. The proofing time is about 30 minutes. The proofed dough has a light feeling in the hand, and it swells to 1.5 times the original size, then proofing is complete;
7. In a pot of cold water, steam on high heat. After boiling, turn to low heat and steam for 15 minutes. Turn off the heat and simmer for another 3 minutes. Take it out and enjoy while it is hot.
