However, recently, I accidentally got inspiration from cutting steamed buns with a knife and found a stupid method, which can be regarded as my unique plastic surgery method. Smooth and plump round steamed buns can be easily made. I tried using this method for the first time to make 8 round steamed buns. When they were taken out of the pan, they were full and round, and the surface looked very smooth and seemed to be shiny. I was so happy when taking pictures.
This time, in addition to trying a new shaping method, we also tried the direct fermentation method, which means that the dough is kneaded into a smooth dough, directly shaped, and then fermented. After the fermentation is completed, it is directly put into a steamer. Compared with secondary fermentation, the surface of directly fermented steamed buns is very smooth, flat, and the taste is relatively soft. It's just that the taste doesn't seem to be as sweet as secondary fermentation.
Buckwheat round steamed buns
By JaydaWaelchi
Recipe Recommendations
- flour two bowls
- dry yeast a teaspoon
- water a bowl
- buckwheat flour 2 tablespoons
- white sugar 2 tablespoons
- sweetening
- steamed
- an hour
- ordinary
Steps for Buckwheat round steamed buns
1
Mix flour and buckwheat flour with a little salt.
2
Melt the white sugar with warm water for later use. After cooling until it is not hot, pour the yeast into the sugar water to melt, then pour it into the flour, stir evenly with chopsticks, and knead it into a smooth dough.
3
Roll the dough into a stick shape.
4
Then squeeze the dough into 4 small dough and slightly round it.
5
Roll each piece into short columns.
6
Cut the column of dough in the middle and divide it in half.
7
Stand upright, with the cut surface facing downward, and the bottom slightly rounded.
8
If the crack is obvious, rub it gently again to make it cylindrical.
9
Move the shaped steamed buns to a shallow basin sprinkled with dry powder. And close the lid or plastic wrap.
10
In about an hour or so, the steamed buns will grow to about 1.5 times as large. It feels light when held in your hands, indicating that the fermentation has been in place.
11
Place the prepared dough in a steamer covered with corn leaves, put cold water in the pan, steam over medium heat for about 20 minutes to turn off the heat.
12
The steamed buns are round and smooth.Buckwheat round steamed buns Make Tips
1) When mixing dough, make it in place, knead the dough until it is smooth and not sticky to your hands before fermentation. 2) Sprinkle dry powder on the chopping board after shaping, otherwise the steamed buns will easily stick to it during the fermentation process. 3) Pour cold water into the pot and steam over medium heat to make the steamed buns ferment more fully in the pot. 4) Do not open the lid immediately after turning off the heat, otherwise retraction may occur. It is best to simmer for 3 minutes before opening the lid. 5) It doesn't matter if the dough is divided into small doses and kneaded into circles (as shown in Figure 1 below). The key is that the ends are kneaded smoothly and evenly, and the cracks will slowly close after subsequent shaping operations and fermentation expansion (red circle part).