Ingredients
Flour ( 300 grams ) | Water ( 160 grams ) |
White sugar ( 10g ) | Yeast ( 3g ) |
Salt ( 3 grams ) | |
Dry flour ( appropriate amount ) |
How to make white steamed buns with watery skin
1.Prepare ingredients: flour, water, sugar, yeast, salt, lard
2.Pour all the ingredients except lard into the basin
3.Knead everything together to get a smooth dough, let it rest for 10 minutes
4.10 minutes Then add lard
5. Knead again until all the pork is absorbed by the dough, and you get a Especially smooth dough, sealed and proofed until doubled in size
6.This is wake-up Good condition
7. Knead the dough and divide it into 6 equal parts
8. Then knead each ingredient into a smooth steamed bun shape.I knead each bun.It took a long time, at least about 80 times
9. Brush the steamer with oil to prevent adhesion
10.Move to the steamer to wake up for about 20 minutes
11.Steam oven at 100 degrees, steam for 10 minutes, simmer for 3 minutes and take out the oven
13.Finished product picture
12.Everyone is smooth and white after coming out of the oven
Tips
The second proofing time is just a reference.It mainly depends on the condition.You can hold the steamed buns in your hands and weigh them.If you feel the steamed buns are obviously light and fluffy, that's it.If you don’t have a steamer, you can use a steamer.After steaming over high heat, wait for the steam to come out.Steam over high heat for 10 minutes and simmer for 3 minutes.I compared cold water in the pot with hot water in the pot.Personally, I feel there is no difference.Generally, I put cold water in the pot.
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