Steamed steamed buns, dough is the key, only add yeast is not good, keep in mind 3 tricks, fluffy and soft do not shrink
I don't know if my friends in the south have ever eaten steamed buns, anyway, I am a northerner, usually eat steamed buns and rice, basically the same as a day, so that I can eat it, and it is not easy to get tired of eating.
Rice is easy to make, just have a rice cooker, but if you make steamed buns at home, you have to worry a lot, so most people will choose to buy them outside.
But are friends really relieved to eat the things outside? Don't worry about hygiene? Don't worry about additives?
Today I will share the home-cooked practice of steaming steamed buns, you can try to make them at home, the most important step of steaming steamed buns is nothing more than dough, there are skills in the process of steaming, there are more skills in the process of dough, only adding yeast is not good, keep in mind 3 tricks, fluffy and soft, out of the pot does not shrink, does not collapse.
【How to make steamed steamed buns】
Used: 5g yeast, 260g warm water, 500g flour, 5g sugar
1. Okay, after preparing the above ingredients, we are ready to make steamed steamed buns, first pour the yeast and warm water together, and mix well.
2. Then prepare a larger basin, pour the flour into it, and then add 5g of white sugar, put in the white sugar to make the yeast ferment faster, the time to rise faster, add white sugar This is the first trick. Add sugar, stir well, stir well and pour in yeast water.
3. Use warm water to mix the dough, the effect will be better, and it will also help the fermentation of yeast, pour in the yeast water, stir fully and constantly with chopsticks until thoroughly mixed. After mixing well, knead the dough again, knead it into a dough that is neither soft nor hard, and transfer it to a small basin.
4. Next, cover the small pot with plastic wrap, then spread a small quilt on the surface and start fermentation. The whole process of making dough must be warm, so I put it in a place with the sun, the warmer the better, as long as the dough is not steamed, and the warm place to ferment, this is the second trick.
5. The warmer it is, the faster the fermentation speed will be, and when the dough becomes fluffy and the honeycomb inside is one by one, it can be taken out. After taking it out, put it on the cutting board, sprinkle a layer of dry flour on the cutting board in advance, and then start kneading the dough non-stop to let the air drain inside.
6. After kneading to the extent that you are satisfied, you can roll it out into long strips and cut it into larger pieces. Put the steamed bread in the pot, but don't turn on the fire, be sure to ferment it twice, so as to ensure that the steamed bread becomes softer, and the second fermentation will take about 20 minutes, which is the third trick.
7. Turn on the fire after the time, keep the fire throughout the whole process, continue to steam for about 20 minutes after boiling, turn off the fire after the time, don't be in a hurry to open the lid, wait patiently for 2 minutes, and then lift the lid, and take a closer look, isn't this better than the steamed bun shop selling?
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