Whole Wheat Buns
1.
The main ingredients are ready, put together and mix well. (I use whole wheat flour, if you like a finer texture, you can add high-gluten flour at a ratio of 1:1)
2.
Stir it with chopsticks while adding warm water.
3.
Knead to "bath light, face light, hand light"
4.
It is enough to ferment for 30 minutes in a steamer with warm water. Remember to put on plastic wrap, the warm water should not be too hot, it will over-ferment.
5.
Fermented to double size
6.
Place the prepared dough on the chopping board, press out the air in the dough with both hands, and then knead until the surface is smooth. Divide the dough into equal parts, round and knead it.
7.
Put it on the oiled steamer for the second fermentation for 20 minutes (Cover the lid of the steamer, the fermentation will swell obviously)
8.
After the steamed buns are fermented for the second time, they are steamed in a pot on cold water. It will be steamed in about 15-20 minutes. After steaming, turn off the heat. Open the lid and take out the steamed buns after 5 minutes. (When I fermented for the second time, the steamed buns were too close and steamed in two layers)
9.
Just take it out after steaming.
Tips:
Dry yeast must be used within the validity period. If it expires, the noodles will not be easy to ferment. (Dry yeast after opening should be stored in a sealed container or stored in a cool and dark place to prevent the yeast from becoming invalid after contact with air.)
It is fast in summer, and it takes about 30-40 minutes to send it out. Be careful not to overdo it. In autumn and winter, it can be placed in a warm place inside the house, or placed in an unpowered oven or microwave, placed in a basin, and then separately prepared with a cup of boiling water and set aside to generate temperature and humidity.
The dough should be kneaded until the surface is smooth and the pores in the tissue are small and even, so that the steamed buns are delicious.
The steamed bun embryo will become shorter when it is put in the steamer. Therefore, it must be made high at the end so that the steamed bun will not look particularly flat.
It is best to use wet cloth on the steamer, or brush a layer of oil, or put a layer of corn husk under the steamed bun, so as to prevent the bottom of the steamed bun from sticking to the stainless steel steamer.
As long as the steamed buns are properly fermented, they will not collapse even if they are steamed out immediately.
Whole wheat flour can also be replaced with other coarse grain flours such as corn flour, but the proportion of coarse grain flour should not be too high.
Putting sugar in flour will be more conducive to the fermentation of steamed buns
