As long as you master this trick, it is no longer difficult to make steamed buns. They will become soft no matter how much you steam them, and novices will be able to do it at a glance.

Steamed buns are a food we are all too familiar with. They have thin skin and rich fillings and are delicious. They have always been my family’s favorite. Delicious steamed buns, when you take a bite, the flavor of the ingredients emanates from the inside out, plus the soft and wheat-flavored outer shell, not to mention how delicious they are. My family steams some steamed buns almost every week. When I first learned how to steam steamed buns, the steamed buns would either turn into dead dough, or they would be dry and not soft, and sometimes the color would turn yellow. Often they look chubby before being put into the pan, but when they are taken out after steaming, the skin of the buns becomes wrinkled.

Later, after consulting an expert, I realized that there are actually skills to steaming buns. The ratio of yeast to flour, the ratio of flour to water, and how to make the dough, etc., are all decisive factors in making the buns soft and delicious. ?

At the invitation of fans, today, the editor will specifically introduce the related issues of steamed bun making, I guarantee that you will understand it at a glance. Even if you are a novice, you can still make beautiful and delicious steamed buns.

Tip 1: The dough ratio is the basis. Generally, 4 grams of yeast and 2 grams of baking powder are added to 500 grams of flour (adding baking powder can shorten the rising time and make the buns more fluffy. If you don't like it, you can also use white sugar instead). Use warm water at 30-35℃ to knead the dough. (The ratio of water to flour is 1:2). There should not be too much water, otherwise the dough will not ferment easily. It should be noted that when kneading the dough, add water slowly and add water while stirring until the flour becomes Haloxylon ammodendron (snowflake) shape, and then knead it into a smooth dough.

Tip: The dough for steamed buns must be fermented. When kneading dough, first dissolve the yeast in warm water. The temperature of the water must be controlled carefully. If it is too high, the yeast will be scalded to death. Specifically, try it on the back of your hand. It feels just right if it feels warm but not hot. The buns and noodles must not be too soft, otherwise it will not be easy to shape.

Tip 2: The waking environment is the most important. Cover the mixed dough with a damp cloth or wrap it in plastic wrap, place it in a warm and moist place, and wait for it to ferment slowly. Generally, fermentation needs to reach twice the original size. The weather is relatively hot in summer, and it usually takes about 2 hours. If it is winter and the temperature is relatively low, you can add water to the steamer, boil the water until it is a little hot, and turn off the heat when the temperature is about 40°C. Then put the basin with the dough in the steamer to rest.

Tip: Cover the dough with a layer of cloth or a lid when rising. When the time is up, the dough will expand. When you pick it up with your hands, the dough will appear honeycomb-shaped, indicating that it is ready. Then place it on the chopping board and continue to knead the air bubbles in the dough until the surface is smooth. In this step, the more evenly the dough is kneaded, the smoother the steamed bun skin will be.

Tip 3: Second awakening is critical. The kneaded dough is ready for making buns. But after the buns are wrapped, don’t steam them immediately. This is very important and most people forget about it. Because the air in the dough is exhausted when rolling out, the steamed dough will easily shrink and lose its activity when exposed to high temperatures, and the steamed bun skin will not be fluffy. The correct way is to put it on the chopping board or put it in a steamer filled with hot water and turn off the heat for a second proofing.

Tip: Place the formed buns on the chopping board to rest for at least 30 minutes, and cover them with a steamer cloth to prevent the outer skin from drying out. The purpose of this step is actually to let the dough ferment and shape again, so as to fully ensure the toughness of the bun skin and not dent the dead skin.

Tip 4: Strictly control the steaming time. When steaming buns, add enough water to the pot and place a steaming cloth or brush a layer of oil under the buns. The steaming time of steamed buns depends on the type of bun filling. Generally, steamed buns with vegetarian fillings will take no more than 15 minutes, and steamed buns with meat fillings will be cooked in 20 minutes. There is another key point here. When the buns are steamed, don’t rush to open the lid of the pot. Turn off the heat and continue to simmer for 3-5 minutes. When the temperature in the pot has dropped, take out the buns and they will be beautiful. , and there will be no "retraction" problem that novices often encounter.

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