Original fat steamed buns

Overview

The men in my family like to eat steamed buns. They like to break the steamed buns apart and put meat floss, mustard shreds, etc. inside to make simple steamed buns. Therefore, the family basically makes steamed buns every two days. Since we got the bread machine, the kneading of the dough has been left to it. We no longer have to knead and knead the dough sweatily in the kitchen. We only need to hear the long beep of the machine, take out the kneaded dough, ferment, shape and put it in the steamer. Now we, the cooks, are liberated!

Tags

• staple food
• pasta
• home cooking
• maternity
• breakfast
• steamed bun hanamaki
• dinner
• warm water
• yeast
• plain flour

Ingredients

Steps

1. 1 Raw material picture;

   

2. 2 The mixing blade is stuck into the bread bucket, and warm water is poured into the bucket;

   

3. 3 Add flour;

   

4. 4 Make a small well on top of the flour, pour in the dry yeast and cover it with flour;

   

5. 5 Start the dough mixing process once. After the dough is finished, the dough looks a little rough;

   

6. 6 Start the dough mixing process again. After the second mixing process, the dough is already very delicate;

   

7. 7 Take out the dough and shape it, cover it with plastic wrap or a lid to ferment;

   

8. 8 The dough is fermented until it is doubled in size, a big white and fat dough;

   

9. 9 Take out the dough, deflate it, and knead it into a long strip;

   

10. 10 Cut it into equal parts of similar size. I rolled the head and tail pieces into round shapes;

    

11. 11 Put the steamed buns into the oiled steamer and continue to ferment for 15 minutes;

    

12. 12 After the water is boiled, steam for 10 minutes and then turn off the heat. Steam for 5 minutes before opening the lid;

    

13. 13 The big and fat baby steamed buns are out of the oven;

    

14. 14 Finished product.