How to make steamed stuffed buns with ordinary flour is soft and delicious?

Ordinary flour: 250g

Warm water: 130g

Milk powder: 5g

Sugar: 6 grams

Yeast: 4g

1, add yeast and sugar to warm water. When adding water, reserve about 5 grams. After all, each kind of flour has different water absorption, so it is recommended to leave a little and add enough.

2. Saccharify the yeast with warm water and let it stand for ten minutes. The principle of choosing warm water is not to burn your hands. After adjusting the water temperature, add yeast and sugar. Remember, the temperature of water is very important. If it is too high, the yeast will be burned to death, and it will not be made. If it is too low, the yeast cannot be activated to achieve the purpose of fermentation.

3. Pour the flour and milk powder into the melted yeast. If you don't use a toaster, you need to add it and stir it with chopsticks. Then knead the dough repeatedly by hand, according to the principle of three lights. What is "three lights" means "face lights, hand lights and basin lights".

4. After kneading the dough, cover it with a wet cloth or plastic wrap and let it stand in a relatively warm place. Remember that the kneaded dough needs to be kept in a warm and humid place. If it is winter, it is recommended to put it in a sunny place. However, remember not to be in direct sunlight to prevent the dough from cracking.

5. The dough swells twice and is basically finished. When it is torn by hand, it can be seen that it is obviously full of bubbles and peaks.

6. Sprinkle dry flour on the panel, take out the fermented dough and knead it hard until the dough surface is smooth. The process of kneading dough won't be long, but it also needs patience. The softer the dough is kneaded, the easier it is to wrap the back. How to judge the softness of dough? You can touch the earlobe. Almost this kind of feel is ok!

See if the fermented dough has been kneaded. In addition to the feel, there is another thing to pay attention to, that is, cut it to see if there are bubbles inside. After the dough is kneaded, it can be made into small doses to make steamed bread.

Say a few more words: Everyone knows that the noodles used to make steamed buns are fermented, which is what we often call "live noodles". This is because, after steaming, this noodle tastes soft, chews flexibly and has a fluffy internal structure.