How to make steamed bun skin

Overview

Baozi consists of two parts: skin and filling. How to make the steamed bun skin white and soft, you need to pay attention to two issues. One is the activation of yeast, and the other is the application of bun improver. The main component of bun improver is amylase, which can hydrolyze starch into simple sugars and provide abundant sugar sources for the yeast, so that the yeast can fully ferment and produce gas. It is easy to steam white, big and soft buns!

Tags

• staple food
• home cooking
• steamed buns
• flour
• haiweili steamed bun improver
• dry yeast
• water

Ingredients

Steps

1. 1 Weigh the flour

   

2. 2 Weigh the yeast

   

3. 3 Weigh the Haiweili bun improver

   

4. 4 Dissolve the amendment and yeast together in warm water.

   

5. 5 Generally, dry yeast is commonly used for making steamed buns. Some steamed bun processors sprinkle the yeast directly into the flour because they do not understand the characteristics of dry yeast. This way of using the yeast cannot produce a good effect. The correct method is that the yeast should be activated first before use so that the activity of the yeast can be fully restored. That is, use warm water of 30-35°C (preferably not hot) to dissolve the yeast, leave it for a few minutes, and then add flour to neutralize the dough.

   

6. 6 For household steamed buns, since the quantity is small, all the dough mixing water can be used to dissolve the yeast and Haweili bun improver; while for bun shops, where the quantity of dough is large, an appropriate amount of water can be used to activate the yeast and Haweili bun improver.

   

7. 7 Kneading noodles

   

8. 8 Mix the flour into a smooth dough and ferment it!