Ingredients
Plain flour ( 600g ) | Baking powder ( 1 teaspoon tsp ) |
Yeast ( 1 teaspoon tsp ) | White sugar ( 2 teaspoons tsp ) |
Water ( 330g ) | Fillings (Homemade preparations) |
How to make steamed buns
1. Put all the ingredients into the mixing bucket, stir with a chef's machine at slow speed until there is no dry powder left, let it sit for 15 minutes, continue kneading after 15 minutes, and knead until Smooth dough for 10 minutes.Take out the rounded ball and let it rest for a while.
2.This dough does not need to be fermented.Roll the dough into a long strip.
3. Divide into small doses of 50g.
4. Flatten.
5.Sprinkle dry flour and use a rolling pin to roll the dough into a thick middle and thin edges.
6.Put in the filling and pinch the wrinkles with your index and thumb fingers.
7. Such a bun is ready.
8.The first batch is ready
9. Prepare a steamer, put cold water in it, put the buns on and cover with the lid, let it rest for twenty minutes.When the buns become bigger, turn on the heat and steam for fifteen minutes, simmer for 3- -5 minutes.
10.The buns are cooked.
11. Place on a cooling rack to cool.
12.The buns are so soft and fragrant.
Tips
When kneading the dough for this bun, be sure to knead it in place so that the bun will be soft.You can use water (water at room temperature) when kneading noodles in summer, but you must use warm water in winter.The steamed buns must be simmered for 4 to 5 minutes before opening the lid, so that the buns will not shrink when they are steamed.On the contrary, if you cannot wait to open the lid after steaming, the buns will not look good or taste good if they shrink.
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