White Flour Buns

Name: White Flour Buns
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Zhongyu Wheat Fragrant Wheat Flour; a little Caster sugar; 150g warm water; 3g Dry yeast

by I have dried shrimp

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

As a northerner who was born and raised in the north, he likes to eat noodles like steamed buns, and steamed buns are the staple food for three meals a day. I usually don’t have time to steam buns at work, so I often go out to buy buns to eat. Recently, I have been smashed by a steamed bun shop. His steamed buns have a lot of flavors and patterns. The taste is soft and sweet. It is very delicious. Even if you don't eat vegetables, you can only eat steamed buns. But when I steamed the steamed buns at home, I couldn't make it taste like that of others. I told the owner of the steamed bun store that I always put yeast and sugar in the steamed buns. Why is it bad every time? The steamed buns are hard and not tasty. The boss smiled and said that just adding yeast and sugar is not enough. You are missing a particularly important thing. It is normal for the fermentation to be poor and slow.

Ingredients

White Flour Buns

1. It’s very simple. Take a bowl and put 3 grams of yeast, a little sugar, (300 grams of flour with 150 grams of warm water, 500 grams of flour with 270 grams of water) I made 300 grams, and poured 150 grams of Stir with water and set aside for later use.

2. Pour 300 grams of flour in the first step, stir it into a dough shape, and then knead it into a dough. This step is not difficult. The point is that many people can’t make buns because this step is not done well! Here comes the kneaded dough, cover it with plastic wrap, and leave it to ferment at a temperature of about 38 degrees for 1 to 2 hours, at least one hour, and at most two hours. I made it at about 5 degrees in winter. Put the dough in a steamer, and put hot water under the pot, so that it will be ready in an hour and a half, and the dough will be honeycomb inside, as shown in the picture.

3. The second step is completed, and the third step is not difficult. Knead the dough to exhaust, divide it into equal parts, and round it with your hands.

4. Put cold water in the pot and put the steamed buns in the steamer for 20 minutes! ! ! Promise me that it must be used for 20 minutes.

5. Set it aside, right? Turn on high heat and steam for 5 minutes. Turn to medium heat and steam for 15 minutes. Turn off the heat and simmer for 3 minutes. Turn it on and it will surprise you~

6. I have made this steamed bun for countless times without failure. In fact, the two steps are the most important, the ratio of water to noodles, because the absorbency of each flour is different, but the difference is not bad. The flour is not too soft. , Otherwise the steamed buns made will collapse...the other is the temperature and time of the first fermentation. It is not difficult to master these two, the steamed buns are too delicious.