Knife cutting steamed buns is one of the staple foods I make most of. Add different ingredients to make different flavors or dazzling and colorful steamed buns. In the past, I always used secondary fermentation to make steamed buns. But the weather was particularly cold some time ago, and it took several hours to make steamed buns every time. So I tried direct fermentation. After kneading the dough, directly divide it into shape and place it in a pot to ferment. After the dough becomes big enough to feel light, it can be steamed directly.
Using the direct method does not need to undergo secondary fermentation after venting, which saves a lot of time and effort and is a lazy method. Moreover, the cut of the steamed buns made by the direct method is smooth, smooth, plump, and soft in taste. It just seems to be a little less sweet than the secondary fermentation.
Knife cutting steamed buns
Recipe Recommendations
- flour 250 grams
- water 135ML
- yeast Small spoon
- white sugar half a tablespoon
Steps for Knife cutting steamed buns
1
Melt the white sugar with warm water for later use. After cooling until it is not too hot, pour the yeast into the sugar water to melt.
2
Mix flour and a little salt, pour in yeast water, stir with chopsticks until fluffy, and knead into a ball.
3
The dough is relatively dry and difficult to handle. You can knead it into a dough and let it stand for 10 minutes, then knead it for 3-5 minutes, and let it stand for another 5 minutes.
4
Finally knead the dough into a smooth and non-sticky dough.
5
Roll the dough into a stick shape and cut it into even pieces.
6
Move the steamed bread blank to the steamer covered with corn leaves, close the lid and ferment.
7
In about an hour or so, the steamed buns will grow to about 1.5 times as large. If they are lifted with your hands, it means that the fermentation is in place.
8
Put cold water in the pan and steam over medium heat for about 15-20 minutes before turning off the heat.
9
Steamed steamed buns.Knife cutting steamed buns Make Tips
1) The dough should be mixed slightly harder than the steamed buns. The dough should be mixed too soft. During the fermentation process, the dough will collapse downward. After steaming, the steamed buns will not be full enough and will be relatively flat. 2) When dividing, use the knife quickly. It is best to hold one side of the dough with your left hand and chop it quickly with your right hand, but you must be careful with your hands. Use your hands to gather the cut steamed buns to the middle. The steamed buns are fuller. 3) Using the direct method can make the incision of the steamed bun smoother, with fewer air holes on the surface, and a smoother cut surface. 4) During the steaming process, the dough is usually stretched longitudinally, so the steamed bun must not be too slender and cut slightly wider. 5) When waxing, sprinkle dry flour on the chopping board to prevent sticking and cover it with plastic wrap, or place it in a steamer covered with corn leaves to waxing. 6) Do not open the lid immediately after turning off the heat, otherwise retraction may occur. It is best to simmer for 3-5 minutes before opening the lid.