Homemade steamed buns - how to make smooth and soft steamed buns
Overview
Homemade steamed buns are a very common noodle dish, but steaming them to make them smooth on the outside and soft on the inside takes a lot of effort. But as long as you grasp a few key points, I believe everyone can steam beautiful steamed buns. First, pay attention to the softness and hardness of the dough. Second, the dough must be kneaded thoroughly and smoothly, and the dough must be completely deflated. Third, the dough must rise well. I hope this experience of mine can help everyone.
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Ingredients
Steps
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Ingredients: flour, yeast powder.
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Mix 50 grams of water and yeast powder evenly.
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Pour into the flour and stir with chopsticks.
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Slowly pour the remaining water into the flour, stirring with chopsticks while pouring.
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When the flour forms into large lumps of dough, use your hands to knead the dough into a slightly stiffer dough. Cover with damp cloth and let sit for 10 minutes.
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After 10 minutes, knead the dough again. This time the dough will be smoother. Cover with a damp cloth and let it rest in a warm place for 40 minutes.
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The good dough has increased in volume. If you peel it open with your hands, you can see that the dough has many honeycomb shapes.
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Move the dough to the board, sprinkle a little thin flour on it, and knead the dough repeatedly to release the air. Finally, roll the dough into a long strip.
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Cut it into sections with a knife and divide it into eight equal parts. The two heads are uneven, so I kneaded them into round shapes.
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For tidy steamed buns, cover them with a damp cloth and leave them for about 20 minutes. If the steamed buns are pressed lightly with your fingers and the recessed area bounces back quickly, it means the buns are finished.
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After boiling the water in the pot, put the steamed bun base into the pot. I used an induction cooker with medium heat of 1200 watts for 20 minutes.
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Finished product.
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Finished product.
