Learn to make crystal buns (super detailed illustrations)

Overview

Baozi is a traditional breakfast food in my country. Baozi is composed of two parts: skin and filling. The quality of the skin directly affects the taste of the bun. The steamed buns with full volume, white skin and soft texture are very popular among customers. To make the steamed bun skin well, in addition to using yeast for fermentation, you also need to use Haiweili special baking powder for steamed buns.

Tags

• staple food
• pasta
• home cooking
• old man
• breakfast
• steamed buns
• all-purpose flour
• haiwei baozi baking powder
• yeast
• water

Ingredients

Steps

1. 1 First weigh the flour and calculate the amount of various materials

   

2. 2 The usage amount of aluminum-free baking powder for steamed buns is: 1-2% (calculated as flour). The normal usage amount is 1.5%, which can be increased or decreased according to the situation and temperature. 1) When the temperature is high in summer, the usage amount is 1-1.5%. The normal usage in summer is 1.5%. If the dough rises too fast, the usage can be reduced to 1.3%. 2) When the temperature is low in winter, the usage is generally 1.5-2%, and the maximum usage can be used.

   

3. 3 It is best to dissolve the yeast in warm water (30-40 degrees) before use and leave it for a few minutes to allow the yeast to fully activate, so that the dough will have a better effect.

   

4. 4 Sprinkle the bun baking powder into the flour first

   

5. 5 Mix properly and evenly; since the mechanism of baking powder is to neutralize acid and alkali, it will react when it comes into contact with water and a certain temperature. Therefore, the baking powder for buns should be mixed with flour first and then mixed with water. Do not directly dissolve the baking powder for buns in water.

   

6. 6 Add yeast water

   

7. 7 Kneading noodles

   

8. 8 Mix the dough to form a dough with a smooth surface

   

9. 9 For static fermentation, the best conditions for general dough fermentation are: temperature 33-35°C; humidity 75-85%; fermentation time 30-40 minutes. In actual fermentation, just pay attention to heat preservation.

   

10. 10 Generally, after the dough has risen, the volume will increase by about 1 times compared to the original dough

    

11. 11 The interior is honeycomb-shaped

    

12. 12 After the dough has risen, it can be kneaded into strips

    

13. 13 Shape into dough pieces of suitable size

    

14. 14 Roll out the dough

    

15. 15 When filling the stuffing, it is best to leave the wrapped buns for 10 minutes to rise before steaming, so that the buns will be fuller

    

16. 16 Steam

    

17. 17 When steaming buns, as long as you use aluminum-free baking powder specially designed for steamed buns, it is easy to steam big, white and fluffy buns!