How to make steamed buns

How to make steamed buns

Making steamed buns requires rising the dough first, so let’s take a look at how to make steamed buns.

How to make dough 1

Ingredients

Prepare appropriate amounts of flour, vinegar, baking soda, and flour fertilizer.

Steps

1. Use flour fertilizer to make dough, and pour an appropriate amount of flour into the basin.

2. Continue to add flour fertilizer and water.

3. Knead the dough evenly.

4. Cover the noodles with cloth.

5. When the time is almost up, check to see if the volume has increased a lot and there are even air bubbles in the dough.

6. When the dough is ready, add edible alkali and continue kneading it evenly to make a long strip, and then continue to process it into the outer skin for steamed buns.

7. You can use yeast or vinegar without fertilizer.

How to make dough 2

Ingredients

300g low-gluten flour, 40g sugar.

Method

1. Sieve the low-gluten flour into a basin, then open it into a nest shape, pour ingredient B into the nest, mix well, knead vigorously into a ball, and then add Knead ingredients C evenly for about 5 minutes.

Sift the low-gluten flour into a basin and form it into a nest shape. Pour ingredient B into the nest and mix well. Knead it into a ball, then add ingredient C and knead evenly for about 5 minutes

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2. Put the dough into a large container, cover it with a slightly damp white cloth, and let it rise for 20-30 minutes until it doubles in size.

3. In addition to kneading the dough strictly according to the instructions for baking powder, you must also cook the dough according to the time. The heat is also very important when steaming. The key is to grasp the timing of opening the pot. You must not open the lid immediately, but hold it open for a while. In this way, the steamed food will not shrink back.

4. If you can’t use up the remaining noodles, cover it with plastic wrap. If you leave it for a long time on a hot day, the noodles will turn sour and become fat. Use it to make dough, then use edible alkali or a dough starter to knead it until the dough is sticky. And you need to knead it for a while and let it soak for a while.

5. Use a knife to cut a hole and see holes of different sizes in the cross section. Then stick the two pieces face to face, and then smell it with your nose. The two pieces will no longer stick together. Smell. Even if it is not sour, and does not have a strong alkaline smell, it has the aroma of noodles. Once you make it into your favorite steamed buns or steamed buns, it will be ok! Steamed buns, Hanamaki, and steamed buns are more delicious than those made with yeast, and the noodles are white. Soft, unique noodle flavor.

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