Ingredients
Flour ( 500 grams ) | Yeast ( 3 grams ) |
Water ( Appropriate amount ) | Dry flour ( Appropriate amount ) |
How to cut steamed buns with a knife
1.Put flour and yeast into a container and add appropriate amount of water to form a smooth dough
2. Place in a warm place to ferment until 2.5 to 3 times in size.Dip your fingers in flour and poke the dough.If it does not shrink, it means it has fermented.Good
3. Take out the dough on the cutting board, sprinkle a little dry powder on it, and knead it until smooth and fully deflated (the longer you knead, the longer it takes) The longer the taste, the better)
4.Knead it into a long strip with your hands
5.Cut into appropriate size dough pieces
6.Place on a greased pot drawer
7.Put it into the steamer for secondary fermentation for 20 minutes
8.After sending A circle bigger
9.Steam for 15 minutes and then simmer for 3 minutes
10.Look at the internal tissue, it is super elastic and soft
11. Put it on the plate and put it on the plate!
Tips
Try to make the dough as soft as possible so that it can ferment quickly and well.The longer you knead it after it rises, the better the texture will be and the smoother the surface will be.After steaming, don't rush to open the pot and simmer it for 3 minutes.
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