Knife-cut steamed buns (soft and chewy)

2024-06-21 15:33:03  Views 1 Comments 0

Ingredients

Yigudao Snowflake Wheat Flour ( 300g )
 Yeast ( 3 grams )
White sugar ( 3g )
Lard ( 4g )
Water ( 160 grams )

How to cut steamed buns (soft and chewy)

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    1.Delicious! The first choice is Yigudao snowflake wheat flour, which is soft and chewy! living comfortably without anybody's help.

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    2.The whole family’s favorite! Let’s take action together! Make it for breakfast, snacks, lunch, and lunch! Steamed buns are served at any time, take a bite when you are hungry, Jue Juezi!

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    3. Prepare ingredients: Igudao snowflake wheat flour, yeast, lard , sugar, water.

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    4. Add 50 grams of water to the bowl, pour in yeast and sugar , let stand for 5 minutes.

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    5. Stir to foam.

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    6. Add Igudao snowflake wheat flour, lard and yeast to the basin liquid.

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    7. Stir until flocculent.

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    8. Knead into a smooth dough (three lights: hand light, basin light , smooth surface)

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    9. Wake up to 2-2.5 times the size, The hole will not shrink when rubbed.Wake-up is related to temperature.

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    10.Densely honeycombed.

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    11.Knead the dough to exhaust air.

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    12.Knead into long strips

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    13.Cut into small portions of even size.

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    14.Tidy it up!

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    15.Put it in the steamer and let it rise for the second time to 1.5 times About 25-30 minutes (15-20 minutes in summer)

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    16. After the buns have risen, the left and right sides of the buns will bulge out!

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    17. Boil water for 12 minutes and simmer for five minutes (large steamed buns 15 Stew for five minutes)

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    18.It’s out of the pot! A favorite of the whole family, it is served with eggs and milk in the morning and some vegetable soup in the evening!

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    19.Shuiguangshuo steamed buns, so delicious!

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    20.Simple and easy to do, feel free to take action!

Tips

①The choice of flour is crucial! Nayi Gudao Snowflake Wheat Flour is of course the first choice.It has a rich wheat aroma and a soft and chewy texture.

② The dough proportions must be correct.The dough proportions are different throughout the year! Don’t forget to add a little white vinegar to the pot when steaming the steamed buns!

③ The proofing must be in place, and the steamed buns will taste delicious after secondary fermentation!

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