How to make steamed buns ?

1. Melt the yeast with 125ml of warm water (as shown in the picture).

2. Pour the flour into the dough bowl and make a pit in the center. Pour the yeast water from step 1 into the flour, then pour the remaining 125 ml of water in as well. If the flour is dry and the dough is too hard to knead, add a few dozen more grams of water. (If you have a bread machine, pour the flour into the bread machine; all other operations are the same.)

3. Start mixing the dough, mix the flour and water with your hands, and then knead vigorously to form an even and smooth dough. Knead the dough to note a few actions:

(1) Pick up the dough and wipe the basin to stick any dry flour or small lumps on the basin clean.

(2) Clench your fist and press down, this will stick the back of your hand clean.

(3) Press down on the dough with the palm of your hand, this will stick the dough clean off the palm of your hand.

(4) Finally, knead and press repeatedly until the dough is smooth. These actions are repeated a few times, you can knead the legendary "three clean" dough, clean face, clean hands, clean basin.

4. Dough fermentation. The dough is covered to prevent the skin from drying out and hardening during the fermentation process. It takes about 2 hours to ferment in summer at natural room temperature, and longer in winter. There are two criteria for checking whether the dough has fermented well:

(1) It has doubled in size.

(2) The center of the dough has become a honeycomb. As long as these two criteria, prove that the fermentation has been good, do not care how long, do not continue to ferment, over-fermentation of the dough will be sour.

5, kneading exhaust. Sprinkle some dry flour (as shown in the picture) on the surface of the board, and dust your hands with dry flour, then take the dough out of the bowl and put it on the board, so that the dough doesn't stick to the board and your hands.

6, hand kneading pressure (as shown), kneading pressure to the dough will stick to the panel when sprinkled with a thin layer of dry flour, so that repeated kneading, repeatedly sprinkled with a thin layer of dry flour, repeated a few times, this time more force, more kneading for a while, steamed out of the steamed buns will be glutenous and tasty.

7, determine whether the dough is well kneaded: cut the dough with a knife, cut off the surface can not see the obvious honeycomb on the good (Figure). If there is still a very obvious honeycomb inside, the steamed buns will not only taste bad, but also wrinkled skin is very ugly, the buns may also be cracked open mouth.

8. After the dough is kneaded, use your hands to roll the dough into a long wrist-like strip (as shown in the picture).

9.? Then cut evenly with a knife. Cutting time to master the three words of the essentials: fast, accurate, ruthless! So that the cut out of the buns can be uniform in size and nice shape! (As shown)

10, cut after the rapid separation of each bun dough, such as not separate the two neighboring buns will soon be sticky. If you want to make knife cut buns, this time has been molded.

11, if you do round buns, the cut dough into a round ball, find the smoothest side of the top, put the dough on the board, cupped hands back and forth rolling, rolled to all round, the bottom of the smaller above the larger buns. Whether the buns are cut or rolled, dip the bottom in some dry flour before placing them on a plate or other container to avoid sticking to the plate. The tops should be covered with something, or the skins will harden.

Rolled buns can't be steamed immediately, so let them sit at room temperature for a while to loosen the dough. During this time, find something to cover the buns to prevent the skin from hardening. General room temperature rest 15 ~ 20 minutes on it. Boil water in a steamer and brush the steam drawer with a layer of oil, or wet a caged cloth and place it on top.

12, the rest of the steamed buns one by one on the steam drawer, put the steamed buns, each steamed bun between the distance to leave half a steamed bun (as shown), because the steamed buns in the process of steaming will rise. Never boil water on the pot to steam, so sudden heat, it is easy to be scalded. Warm water and cool water can be, the first small fire steam for 5 minutes, after which open the maximum fire steam (be sure to ensure that the pot of water is sufficient).

13, counting from the opening of the pot, according to the size of the steamed buns steamed about 15 to 25 minutes is cooked. Test steamed buns steamed standard: open the lid, use your fingers to press the buns down a pit, if there is no return to the original is not cooked buns, hurry to cover the lid to continue to steam. If you can quickly restore the original, prove that the buns are cooked.