Steamed buns, dough is the key, remember these 3 points throughout the process, soft and fluffy, no retraction or collapse

Recently, I have been particularly hungry for steamed buns, and yesterday I steamed several pots of big buns in one go, and we made them much stronger at home than those sold outside. Wrapped with celery filling and bean filling, both flavors are delicious, and they are my favorites.

I found that many of my friends make mistakes when steaming steamed buns, which can lead to poor steamed buns. Either the skin is very hard and not soft at all, or they are all retracted, and they have no appetite when they look at it, which means that the dough is not processed properly.

In the process of steaming steamed buns, the most important thing is the production of dough, in the process of mixing noodles, making noodles and steaming in the pot, it is necessary to master the skills, keep these 3 points in mind throughout the process, the steamed buns are soft and fluffy, do not shrink or collapse, try it according to my method.

【Steamed buns】

Use: 500g flour, 1 packet of yeast powder, 260g of warm water, 1 tablespoon of sugar

1. Pour 1 packet of yeast powder into warm water, stir with chopsticks until melted, put aside for later use, then pour the flour and sugar into a small basin and stir well.

2. Next, pour the melted yeast water into the flour and start mixing. At first, stir with chopsticks, stir into a flocculent shape, and then start kneading, and keep kneading until it is kneaded into a smooth dough, and then start to rise after kneading.

3. When the dough is raised, you need to find a warm environment, if it is summer, you can do it at room temperature, if it is winter or when it is cooler, you should cover the dough with a quilt or the like, and put it in a warm place to ferment until it ferments to the honeycomb inside the dough, and the volume of the dough becomes 2 or 3 times larger than before.

4. Be sure to wake up thoroughly, don't wake up for half an hour and it's over, be sure to ensure that the inside is honeycomb-shaped, before you can take it out to operate, this is the first skill. Sprinkle a thin layer of flour on the cutting board, take out the dough and knead it to expel the gas.

5. Then knead into a long strip, cut into several portions, each one is slightly larger, and then roll it into a dumpling wrapper. After rolling out the dumpling skin, the bun filling is on the inside, and all the wraps are put into the steamer, but do not turn on the fire at this time, you need to cover the lid and let the bun rise for 20 minutes for a second time, the bun skin will be softer and fluffier, this is the second trick.

6. This time, you can start the fire after proofing, steam the whole process with high heat, and turn off the fire for about 20-25 minutes after steaming. After turning off the heat, you can't open the lid directly, let it simmer for 3 minutes after turning off the heat, and then lift the lid to prevent it from retracting or collapsing, which is the third trick. The buns after the pot are soft and fluffy, and it is really enjoyable to take a bite, try it.