Knife-cut steamed buns

2024-06-30 21:22:15  Views 1 Comments 0

Ingredients

Plain flour ( 200g )
Warm water ( 100g )
Yeast ( 4g )

Knife-cut steamed buns How to make

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    1. Put flour, yeast and warm water together.

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    2.Use chopsticks to stir into cotton wool.

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    3. Knead the dough for the first fermentation.

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    4.After about an hour and a half, send it to twice the size.

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    5. Take out the exhaust and let it relax for ten minutes.

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    6. Roll out the dough into a rectangular shape.

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    7. Fold the top and bottom at 1/3.

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    8. Rotate 90 degrees and continue rolling out the dough into a rectangular shape.

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    9. Still fold it up and down at 1/3.

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    10. Roll out the dough into a rectangular shape again.

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    11. Spread a little water on the dough and roll it up from one side.

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    12. Roll into a roll and cut into sections of about 3 cm.

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    13.Put it into the steamer for secondary fermentation.

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    14. It can be steamed after it has doubled in size in about an hour.Boil the water over high heat.Turn to medium heat and steam for 14 minutes.Turn off the heat and wait a few minutes before opening the lid.

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    15. Finished product picture.

Tips

The water for kneading the dough should be warm water, especially when the temperature is low.It will take a long time to ferment the dough with cold water, but do not use hot water, which will make the yeast inactive.Fermentation can be done at room temperature or in a bread machine or oven.The fermentation time of the latter will be shorter; flour has different water absorption, so water should be added slowly.It is best to reserve 10%, depending on the condition of the dough.Turn off the heat and wait a few minutes before opening the lid to avoid water vapor dripping.Falling onto the buns.

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