White Flour Buns

Name: White Flour Buns
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1100g Zhongyu Multi-purpose Wheat Core Flour; Some water; 11g yeast

by I have dried shrimp

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Everyone is very curious about why I, a pure southerner, would like to make noodles. It may be the fate of my previous life. I have liked the fragrance of noodles since I was a child. I am very disinterested in the steamed buns with white sugar added and loose in the south. I always like to watch those scenes on TV with buns. I think that kind of buns are good. Fragrant. Later, I went to study in the north, and finally married a northerner, so it was more logical to learn how to make pure white flour buns. If you like to eat this kind of buns, you can try it.

Ingredients

1100g Zhongyu Multi-purpose Wheat Core Flour
Some Water
11g Yeast

White Flour Buns

1. Put the flour and yeast in the kneading bowl;

2. Add water and stir with chopsticks at the same time until there is no dry powder and a snowflake shape;

3. Knead the dough into a ball;

4. Ferment for one hour. I usually leave it in the oven for fermentation, first preheat it at 50 degrees for 10 minutes, then turn off the temperature and turn on the oven light.

5. After the fermentation is complete, take out the dough and start kneading! When you make too much at a time, you can divide the dough into several kneading so that it doesn't take so much effort. Knead until the dough is smooth and whiter.

6. It is better to have few pores when cutting. I was anxious to steam, so I didn't knead it for that long.

7. After the plastic surgery is complete, put the cage on the hot water to wake up for about 15 minutes. Then put on cold water to start steaming, and steam for 20 minutes after the water is boiled.