Ingredients
Yeast ( 5g (4g in summer ) | Aluminum-free baking powder ( 5g (4g in summer ) |
Water/milk ( 52%-56% of flour (cold water in summer, warm water around 30 to 40 degrees in winter ) | White sugar ( 20g～100g ) |
| Low-gluten/medium-gluten flour ( 500g ) | Salt ( 1g (can increase the gluten of the noodles and make the taste better ) |
How to make dough (steamed buns, steamed buns, and flower rolls)
1. After the ingredients are weighed separately, take a clean basin, add flour, baking powder, salt, and yeast and mix well (for the yeast, mix well with a little water, class="index">1. p>
2. Slowly pour the weighed water into step 1, do not knead it first , stir while pouring water, stir until flocculent, then knead evenly, let it rise for 15 minutes, and roll it out.(Friends who have a dough press do not need to wake it up.You can shape it after pressing it smooth.Let it rest for steaming)
3. To make knife-cut steamed buns, just roll them out and cut them.Just brush a layer of oil on the surface of the Hanamaki, sprinkle some salt, chopped green onion, carrot cubes/ham and roll it up.Then put an appropriate amount of water in the steamer/stir-frying pot and turn it off and set aside.Let it wake up and turn on the steam.Steam directly
Tips
The degree of proofing and steaming time are very important.They must be mastered and the steaming time should be adjusted appropriately according to the size of the dough to be made.Generally, it will be doubled in size (40 to 50 minutes,Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
