Steamed buns

Overview

Steamed buns are the most common staple food at home, and the leavened dough is also good for the stomach. Many young friends are afraid of steaming steamed buns. To be honest, I didn’t steam steamed buns well before. The more I do it, the more I naturally get the hang of it. There are three key points: 1. Let the dough rise 2. Let it rise for a second time 3. Do not open the lid immediately after steaming to avoid shrinkage. From personal experience, if these points are done, how can the steamed buns not be delicious

Tags

• staple food
• home cooking
• pregnant women
• old man
• breakfast
• steamed bun hanamaki
• flour
• warm water
• white sugar
• yeast

Ingredients

Steps

1. 1 Prepare the ingredients and choose flour with higher gluten content to make the steamed buns delicious

   

2. 2 Put all the ingredients together and knead into a smooth dough (you can also knead it by hand)

   

3. 3 Seal with plastic wrap and ferment (currently fermentation at room temperature is sufficient in the summer season, fermentation in a warm place when the weather is cold)

   

4. 4 Ferment until about 2~2.5 times the original size

   

5. 5 Sprinkle a little flour on the dough and knead it until smooth and there are no big holes after cutting

   

6. 6 Shape into long strips

   

7. 7 Cutting agent (I cut 12 pieces)

   

8. 8 Knead into a round shape

   

9. 9 Add enough cold water to the steamer at one time, brush a thin layer of vegetable oil on the steamer, leave a gap for the steamed buns to lay on the steamer, cover the lid, and let it rise for 20 minutes

   

10. 10 Bring to a boil over high heat and turn off the heat 18 minutes after steaming. In order to prevent the steamed buns from shrinking, open the lid after 3 minutes.

    

11. 11 The steamed buns are very soft and will bounce back when pinched. They are also very light

    

12. 12 Appreciation of finished product pictures