Rye steamed buns

Overview

I used to always go to the supermarket to buy steamed buns, but I still felt a little uneasy. I tried making them a few times, but I was not very satisfied with them using the conventional fermentation method. Then I decided to give it a try and used the refrigerated fermentation method. The effect was very good and it was very convenient!

Tags

• staple food
• pasta
• the world of two
• picnic
• home cooking
• breakfast
• afternoon tea
• shandong snacks
• shanxi snacks
• northeast snacks
• all-purpose flour
• rye flour
• warm water
• whole wheat flour
• dry yeast
• water

Ingredients

Steps

1. 1 Have warm water ready (as long as it is not hot to your hands).

   

2. 2 Pour 10 grams of dry yeast into warm water.

   

3. 3 Take a large container of flour (about 800 grams) and pour the yeast water into it.

   

4. 4 Continue to slowly add cold water to the flour, stirring with chopsticks as you add.

   

5. 5 Knead the dough with your hands until the dry powder is no longer visible.

   

6. 6 Knead it into a smooth dough.

   

7. 7 Divide dough into 3 portions.

   

8. 8 Pack each piece of dough into a plastic bag, squeeze out the air and tie the seal tightly. Place in the refrigerator to chill for about 24 hours.

   

9. 9 The dough will double in size.

   

10. 10 Sprinkle dry flour into the dough, knead it evenly and roll it into strips.

    

11. 11 Divide into approximately equal sized portions.

    

12. 12 You can shape it according to your personal preference. This time I made it round.

    

13. 13 Line a basket with oiled paper, put the dough in, and let it rest for 15 minutes.

    

14. 14 Steam over medium heat for about 15 minutes, turn off the heat and simmer for an additional 3 minutes, then remove and uncover.