How to make salty steamed buns (direct fermentation method)

1. Dissolve a little white sugar in a little warm water.After the sugar is dissolved, add yeast and stir it with a toothpick to make the yeast complete.Dissolve in sugar water and ferment in about a minute or two.Weigh the following ingredients and sift the flour once.

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  2. Add salt to the middle of the flour and mix well.

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  3. Add oil in the middle of the flour, push some flour around and mix.flocculent.

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  4. Then add the fermented yeast water and mix with the flour.

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  5. You also need to add an appropriate amount of warm water to mix the flour into a soft flocculent shape , next use your hands to knead them into a smooth dough.If the dough feels hard, add a little more warm water to the middle of the dough and knead evenly until it becomes a smooth dough.

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  6.Knead the dough.

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  7. Use a rolling pin to roll the dough into a rectangular shape (mine is made It looks like this, not very pretty)

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  8. Roll them up from the long end stand up.

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  9.Knead it smoother.

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  10.Use a cutting board to cut into ten small pieces

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  11. Just round the four cutting corners with your hands, and use the two steamed bun embryos at both ends to Move your hands out of the lace, and it will become two roses.Or you can roll them into round shapes.

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  12.Place the steamed buns with bread paper and put them into a pot filled with cold water.medium, and cover the lid.The weather is hot in summer.After fermentation for half an hour, turn on high heat and steam as shown below.After the water boils, steam for another 6 minutes and then turn off the heat.Allow it to simmer for 2 minutes before opening the lid.Be quick when opening the lid.Waterproof from falling on steamed buns.

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  13.The fat cutter steamed buns and rose flower steamed buns are out of the pot!

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  14.Another steamed bun picture