How to make good buns steamed buns

Tips for making steamed buns

1, raise the yeast: first Angie's yeast with non-scalding hot water (you can also heat up the milk), raise ten minutes,

You estimate how much water you need to adjust the amount of water on the roughly, I sometimes don't raise it, and directly and directly after the melting.

Roughly one tablespoon of yeast for one pound of pasta is a good idea. It's okay to use more or less, but if you use too little, it may not be easy to raise the dough.

2. Mixing:

Add the powdered milk/sugar to the flour and mix. If the pasta is made with pure milk, you don't need to add milk powder. You can add a few more spoons of milk powder and slightly more sugar. Adding sugar not only promotes the texture, but also facilitates the flour to rise better.

3, kneading: ten to fifteen minutes, to reach the surface of the light hand light basin light on the best.

4, flour: about 1-3 hours. Basically, it will be ready when it is 1-2 times bigger.

5, after the hair and then knead a little, you can start to wrap.

6, do steamed buns according to the shape of the buns cut, do buns are a little rush, into a thicker round skin shape can be wrapped.

7, the second fermentation: after doing a good job, wake up at least ten minutes, until the surface of the second fermentation well, you can steam on the cage.

8, steaming: from fire to steam, 12-15 minutes is enough, steamed buns steam longer, about 20 minutes. Steaming process can not open the lid.

9, steamed, and then closed three to five minutes, it is fresh out of the oven can eat.

If you want to do sweet rolls, drive into the skin, coated with sugar, and then rolled up. Other than the same bun buns.

The bun filling should be more oil, add some pepper, this is the most critical.

Shengjianbao: pot (preferably flat skillet) put a little oil, the second wake up good buns into it, pay attention to the gap between the buns (steam is the same to stay empty, steamed buns to stay empty), add a small bowl of water, cover, and then open fire, the beginning of the middle heat water and then a little smaller,

In the middle of the water is dry, you can then add a small amount of water.

About five minutes, you can. The noodles are soft and fluffy, and the bottom is yellow and burnt, very tasty.

Baozi filling: meat minced, put in a large bowl, and then cut more chopped scallions, and then burned and put cold cooked oil, blending oil

Can not burn, pour the oil in. Then put the salt and put the soy sauce pepper, cornstarch, mix up on the line

Green vegetable filling: green vegetables cut into pieces, put in a large bowl, first put the blending oil, or burned and put the cold cooked oil, mix a

Next. Then add salt, pepper and a few drops of fresh herbs and mix well. The purpose of mixing the oil first is to avoid salting the

bok choy out of the water

I hope my reply to him is helpful, welcome to ask questions, I'm happy to help you learn the pasta.