Steamed buns

2024-06-21 21:07:55  Views 1 Comments 0

Health benefits

White sugar: low protein

Ingredients

Plain flour ( 500g )
Warm water ( 250g span> )
Dry yeast ( 3 grams in summer (5 grams in winter) )
White sugar ( 30g )
raisins ( appropriate amount (optional) )

How to steam steamed buns

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    1. Prepare ingredients: weigh flour, warm water, sugar and dry yeast.

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    2. Add sugar to warm water and stir evenly.

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    3. Pour in the yeast to activate it and stir evenly.

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    4. Let it sit for 5 minutes (white sugar is conducive to fermentation, and the finished steamed buns are relatively soft).

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    5. Slowly pour the yeast water into the flour, and use chopsticks to stir it into cotton wool while pouring.

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    6.After all the water is poured, form the dough.

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    7. Then move to the chopping board and knead vigorously.Knead for a while longer.The longer the kneading time, the smaller the dough will be.The smoother and more delicate.

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    8. When the dough is almost kneaded, put the dough in a container, cover it with plastic wrap, and put it in Ferment in a warm place.

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    9. Just ferment until it is 2-2.5 times larger than the original dough.Spread it out with your hands.There will be a clear honeycomb shape.

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    10. Move the risen dough to the panel, add an appropriate amount of flour, knead and squeeze repeatedly Press and exhaust, and make into long strips.

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    11.If there are no particularly obvious large holes on the cut surface, you can knead the steamed bun embryo.

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    12. Divide the steamed buns into equally sized portions.

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    13. You can put some raisins in the middle.

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    14. Knead into a steamed bun embryo.

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    15.Put an appropriate amount of cold water in the pot, put on the drawer cloth, and put the shaped steamed bun embryo directly On the steamer.

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    16. Cover the pot and let it rise for a few minutes.

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    17. The proofed steamed bun embryo should be slightly larger than the original.

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    18. After the water boils, turn to medium-low heat and steam for 15 minutes.Turn off the heat.Simmer for 5 minutes before opening the pot.

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    19.The steamed buns are smooth and plump.

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    20. The steamed bun hair is particularly successful and very elastic.

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    21. Raisins are also delicious.

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    22. It is ready to eat.My family likes it very much.It is healthier and more hygienic than the steamed buns bought outside.tasty.

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    23.I am Xiaoyun, friends who like this dish, let’s come to Xiangha to exchange and learn Right~

Tips

1.The yeast water must be well activated and allowed to stand for 5 minutes to facilitate fermentation.
2.Knead the dough for a while longer, and the dough will be more extensible.
3.The characteristics of successful dough fermentation are: it rises to 2-2.5 times larger than the original size, or dips your index finger in dry flour and pokes a hole in the middle of the dough.The area around the hole will not collapse or shrink, or Pull the dough apart to see that the inside is particularly honeycomb-shaped.
4.The embryos should be covered with a lid and allowed to rise until they are larger than the original size before being steamed.
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