Manual kneading diagram

When I first learned to make steamed buns, not only did I knead them crazily when kneading the dough, I had to throw them and throw them, making the kitchen ping. As I gained more experience in kneading dough, and learned from others 'experience, the current kneading technique was gradually formed: use wrist power to repeat two movements: push forward (Figure 1 below) and fold the dough (Figure 2 below). It usually takes about 15-20 minutes to knead the dough until it is smooth.

Recipe Recommendations

flour 2 bowls
yeast a teaspoon

original
steamed
ten minutes
ordinary

Steps for Manual kneading diagram

Push the dough forward with your wrist.

Fold the dough in half.

Push the dough forward.

Turn the dough 90 degrees.

Fold the dough in half and repeat steps 2-3.

The next few pictures show the process from mixing the flour into floc to kneading until smooth. -- First use chopsticks to mix all the ingredients well into flocculent shapes. (Scrape the powder off the edge of the basin as well).

Use your hands to gather the dough into a ball (if the dough is too dry and there is a lot of dry powder in the pot, add water as appropriate at this time).

Gather all the noodles in the basin into a ball. (There is no extra dry powder in the basin).

What it looks like after kneading for 5 minutes. (Close cover and let stand for 5 minutes).

Let the dough sit for 5 minutes and knead it for another minute. Because the dough felt a little dry, a little water was added.

Add water to the dough and continue kneading it for 3 minutes. Depending on the state of the dough, I usually knead it for about 5-10 minutes.

Once the dough is kneaded, it is not far from smooth and plump steamed buns.