Traditional handmade bumpy steamed buns, layered and skillful, soft and fluffy, not collapsed, the more you chew, the more fragrant!

Traditional handmade steamed buns are skillfully layered, soft and fluffy, not collapsed, and the more they are chewed, the more flavorful they are!

People in the north love to eat steamed buns, and favor to eat the old steamed buns and bumpy steamed buns, before always think steamed buns steamed out white, soft and fluffy is very successful, then 70-year-old mother-in-law every time I came to my house, always run to a store far away to buy steamed buns, it turned out that the home to sell steamed buns layered, solid taste, and will never be sold by the head, sold only by the catty. Now that I've learned to make my own bumpy buns, I realize that the buns are called bumpy buns.

The reason why it is called bumpy buns is because after the dough is fermented there is a bumpy process, that is, the fermented dough is kneaded into a lot of dry flour, so that the buns made out of wheat flavor, the more you chew the more fragrant, it is really better than the ordinary fermentation of the buns to be a lot of delicious. And the bumpy buns are well done and layered, just like eating hand-torn bread.

During the quarantine period, it's not convenient to go out and buy buns, so today, Ruoyu's mom will teach you to make your own bumpy buns at home, and you can make more at a time so that you don't have to worry about the staple food for the next few days!

Ingredients: 500 grams of flour, 5 grams of yeast, 265 grams of water, 150 grams of flour for bumping.

Specific method

1, add yeast to the flour, pour in water, stir to a floury state, no dry flour.

2, then knead into a smooth dough, if you do not know how to knead, you can cover with plastic wrap to wake up for 10 minutes before kneading.

3. Knead the dough and let it rise until it doubles in size. The fermentation method I used today was to boil some water in a casserole dish, place the dough bowl directly on top of the casserole dish, and place the lid of the casserole dish on top of the dough bowl, but remember that the bottom of the dough bowl should not be directly touching the surface of the water.

4. Sprinkle a handful of dry flour on the fermented dough and knead all the dry flour in while venting.

5. Cover the dough with plastic wrap and let it rise for 20 minutes to allow the dough to stretch.

6: Roll out the dough again, sprinkle a handful of dry flour on it, fold it over like a quilt, press it with a rolling pin, and knead all the dry flour into the dough again. Repeat this 5-6 times until you have kneaded in all 150 grams of dry flour.

7, the final kneading of the dough is divided into dosage, each of which is rolled out, for the second fermentation, I use the second fermentation method is: steamer pot boiling water, just smoke on the surface of the water turn off the heat, put the steam grate, put the steamed buns, cover the pot with a lid, and fermentation for 20 minutes.

8, fermented buns directly open fire, high heat steaming for 20 minutes, turn off the fire and simmer for 5 minutes before lifting the lid.

The steamed buns are big and white, pronounced soft and fluffy, and then loosened with a firm grip, the buns will return to their original fluffy feeling, chewy and chewy, and a slightly sweet wheat flavor, too much better than the steamed buns sold outside.

1, add dry flour to the dough, and wake up for a while after each addition, so that the dough is fully extended, which is conducive to the next step.

2, add dry flour, want to fold the quilt like folding, and then rolling pin pressure, repeated operation, you can make the buns more layers.

3, steamed buns on the pot before steaming must be the second fermentation, so that the buns can be fluffy and not collapse.