Steamed steamed buns for the New Year, don't only use yeast for the dough, keep in mind 4 points throughout the whole process, all of them are soft and fluffy and do not collapse

The Chinese New Year is coming soon, in the northern region, of course, all kinds of pasta, especially steamed bread is indispensable, there are few steamed buns sold during the New Year, of course, the supermarket is not closed, but the steamed bread inside does not taste good, I don't like to eat, or make it at home.

Steamed steamed buns, although many people have never done it, but they are inexplicably full of self-confidence, thinking that they can make it easily and handy. In fact, only those who have really done it know that it is not so simple, and even those who do it often may have problems and the quality of steaming is not good.

If you want to steam out good quality, you need to master many skills, such as when making noodles, don't just know how to use yeast. You need to keep these 4 points in mind throughout the whole process, so that it can be softer and fluffier when steamed, and it will not collapse after it comes out of the pot.

【Steamed steamed buns】

Ingredients: 500g flour, 260g warm water, 5g yeast powder, 2g sugar

1. Flour, just use ordinary flour, pour it directly into the basin, and then we put some yeast powder into it, the ratio of yeast powder to flour is about 100:1.

2. After pouring it is not enough, if you want the steamed bread to ferment quickly, you also need to put 1 spoonful of white sugar in it, white sugar has the effect of promoting fermentation and can shorten the time of dough rising, which is the first point. Add sugar, add yeast powder, and stir well with chopsticks.

3. Pour water into the flour below, the amount of water I have also listed above, not more and not less, this ratio is just right. Moreover, warm water should be used, not cold water, otherwise the activity of yeast powder can not be fully stimulated, pour it into warm water, continue to stir fully, and stir into a dough flocculent.

4. After stirring, we can start kneading the dough, after kneading the dough will become a smoother dough, of course, it is not so smooth, and then we need to proof. During the fermentation process, be sure to put the dough in a warm place, if it is cold at home, then I will teach you a method.

5. Prepare the pot, add water to it and heat it, do not boil completely, as long as it is heated to about 40 degrees, put the dough on it at this temperature, put it in the steamer and cover it with a lid to ferment, the temperature is higher The speed of the dough is faster, and the fermentation effect will be better, which is the second point.

6. If the temperature is high, you can take it out in half an hour, as long as there is honeycomb in the dough, it means that the fermentation is good, after taking it out, sprinkle dry flour on the board, and then start kneading the dough, knead the dough well, knead it into a single agent, and each one is sorted into steamed buns.

7. Add water to the pot below, cold water is OK, then put the steamer on it, put the steamed bread in, cover the lid and do not open the fire, to carry out secondary fermentation, this fermentation for 20 minutes, the volume of the steamed bread will become larger and more fluffy, which is the third point. After the steamed bread is fermented, start steaming on the fire, and steam for more than 20 minutes after steaming.

8. I usually steam for 25 minutes, always afraid of not being cooked, after steaming, don't open the lid directly, otherwise you will watch the steamed bun retract. If you want to simmer for 5 minutes or 8 minutes, and then open the lid, it will not retract, and it will still be in a very soft state, which is the fourth point.

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