Pocket steamed buns

Overview

This pocket steamed bun is made the same as ordinary steamed buns, except that I made it into a pocket version. Firstly, it feels small and cute, and secondly, it is more suitable for children's appetite. The size is moderate, and one is enough for eating Roujiamo every time.

Tags

• staple food
• home cooking
• steamed bun hanamaki
• clear water
• flour
• yeast

Ingredients

Steps

1. 1 Dissolve 6 grams of yeast with an appropriate amount of warm water and let it sit for a while.

   

2. 2 Put 500 grams of flour into a larger vessel.

   

3. 3 Add the dissolved yeast water to the flour, slowly add an appropriate amount of water according to the situation, and stir with chopsticks to form a fluffy consistency.

   

4. 4 Then use your hands to knead the dough into a smooth surface, cover it with a semi-wet kitchen cloth, and leave it in a warm place to ferment.

   

5. 5 When the dough has risen to double its original volume and has a honeycomb shape inside (as shown in the picture), dip your fingers in some flour and press the dough. If it does not shrink back, it means the dough is ready.

   

6. 6 Knead the risen dough evenly with your hands, drain the air out of the dough, and roll it into a long strip.

   

7. 7 Divide the dough into 35-40g portions with a knife.

   

8. 8 Use both hands to draw each dough inward at the same time to form a round steamed bun dough.

   

9. 9 Cover the raw steamed buns with a damp cloth and let them rise for 20 minutes. Put them in a steamer with cold water, bring to a boil over high heat, then turn to low heat and steam for 12 minutes, then turn off the heat and simmer for another 5 minutes before serving.

   

10. 10 For the sake of appearance, I used a toothpick dipped in red yeast rice powder to add plum blossom dots to each steamed bun. ^_^

    

11. 11 Finished product picture.