What is the method of making steamed buns by flour fermentation?

Method for fermenting steamed stuffed bun

Ingredients: 500g medium gluten flour, 5g dry yeast, a spoonful of sugar, appropriate amount of water and appropriate amount of stuffing.

1. First, mix the dough, add sugar in clear water, stir to dissolve, and then sprinkle the dry yeast on the water.

2. After standing for about 15 minutes, there was a layer of foam on the surface of yeast water, which indicated that dry yeast had been activated. Slowly pour the yeast water into the flour, stirring while pouring.

3. Wash your hands, and then mix flour and yeast water into dough.

4. Transfer the dough to the chopping board and continue to knead until the dough surface is smooth.

5. Put in a large bowl, cover with plastic wrap and ferment in a warm place 1-2 hours.

6. When the dough is twice as big, transfer it from the bowl to the chopping board, knead the dough for the second time, exhaust air, and knead the dough until it is smooth again.

7. Divide into two parts, and one part is wrapped in plastic wrap for later use.

8. The other part is kneaded into strips with uniform thickness, cut into 6 equal parts, flattened and kneaded into dough.

9. Take a flour dough and roll it with a rolling pin into a piece with a thick middle and thin sides, which is slightly larger than the palm of your hand.

10, add a proper amount of meat stuffing, and slowly close it and wrap it into buns.

1 1. Put the wrapped steamed bread in a steamer lined with oiled paper. Pour a proper amount of hot water into the pot, cover it, and ferment for the second time 10- 15 minutes.

12. When the steamed stuffed bun is obviously bigger, heat it with high fire and steam it after boiling 15 minutes.