Chinese steamed buns
Overview
This is my first time trying to make Chinese steamed buns. The method is very different. It tastes like bread, soft and delicious
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Ingredients
Steps
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Prepare all ingredients
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Pour the yeast into the warm milk and stir evenly until it melts or let it sit for 10 minutes
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Pour the milk that has just been blended with yeast into 120 grams of flour and stir evenly
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This is the mixed flour
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Use a plastic wrap to tie the mixed flour tightly, or cover it with plastic wrap
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Pour boiling water into the pot
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Put the noodle bowl into the pot and let it ferment for an hour, changing the boiling water once in the middle (or leave it in a warm place to ferment). The specific fermentation time depends on the temperature
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This is the fermented flour. It has doubled in size and is in the shape of a honeycomb
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Pour the fermented flour into a larger basin, then pour in the other 80 grams of flour and mix evenly. If the kneading is a little sticky at the end, you can add a little dry flour while kneading until it is moderately soft and does not stick to your hands
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This is the kneaded dough
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Roll the dough into a long strip and divide it evenly into 10 rolls, each weighing 36 grams. Rounding
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These are 10 balls of dough
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Add boiling water to the lower layer of the steamer, put the dough into the steamer, cover it, and let it rise for 20 minutes
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This is the dough that has risen
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Put hot water into the pot and steam for 18 minutes. After steaming, simmer for 5 minutes and remove from the pot
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The nest is out of the pot
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Appreciation of the finished product
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The steamed bun scalp can be torn open, and the inner tissue will be soft after tearing
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Appreciation of the finished product
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Appreciation of the finished product
