White steamed buns

Overview

In the 1980s, eating steamed buns every day was a luxury. At that time, coarse and fine grains were given in proportions. My husband usually saves some food stamps and often buys steamed buns to take home on weekends. The neighbors envied me when they saw me. Eating steamed buns is too common nowadays. But the memory of eating steamed buns in the past is very precious.

Tags

• staple food
• home cooking
• old man
• breakfast
• steamed bun hanamaki
• flour
• yeast powder

Ingredients

Steps

1. 1 Pour the yeast in warm water and seal the dough. It will take about 40 minutes to ferment

   

2. 2 Ferment until doubled in size, divide into dough balls of the same size and knead until smooth

   

3. 3 Put it in a pot and use warm water for secondary fermentation

   

4. 4 Ferment until doubled in size, then steam over high heat for 20 minutes