Handmade Baixue steamed buns

1

Prepare flour. Add the sugar to the flour and stir well.

2

Pour the yeast into warm water at about 35 degrees Celsius and let stand for 5 minutes.

3

Slowly pour the yeast water into the flour, and stir with chopsticks while adding until it becomes flocculent.

4

Then knead it into a preliminary three-light dough.

5

Use the strength of your wrist as the center of gravity to knead the dough repeatedly.

6

After kneading the dough into long strips, turn the basin in a different direction (or turn the dough in a different direction), and start kneading again.

7

Then the dough is kneaded into long strips.

8

Continue to repeat, change the dough to the other end, and start kneading.

9

Repeat until the dough is kneaded until the surface is smooth and smooth. Then cover and ferment.

10

Ferment the dough to twice its original size, dip the flour with your index finger, poke a hole in the middle, and the hole will not collapse or retract, and the dough will be ready.

11

Drain the dough and knead it to its original size. Then knead it into long strips.

12

Then cut into 4 portions and make the entire row in turn.

13

Cover the whole line of steamed buns with clean wet gauze for secondary fermentation.

14

Add water to the pot, spread wet gauze on the steaming rack, and put fermented steamed buns with a gap in the middle, because it will become bigger when steaming.

15

Cover the lid, continue to steam for 5 minutes after boiling water, turn off the heat, then simmer for 2 minutes before opening the lid.

Poetic Heart Phrases: 1: It is best to use warm water when making noodles. 2: Steps 5, 6, 7, and 8 are the key to whether the steamed buns are good or bad. When kneading dough, use the strength of your wrist, and fold and change your head repeatedly. The more finely the dough is kneaded, the smoother the steamed buns will be. (Pay attention to the dough comparison in steps 4 and 9) 3: To knead the dough until it is smooth, it usually takes me more than 10 to 15 minutes. 4: When fermenting for the second time, it usually takes 15 to 20 minutes in summer. Winter takes a long time. (When you are not proficient at it, you can open it often and see that the steamed buns have become larger and plump.) 5: The secondary-fermented steamed buns are very light and soft. It is best not to grab them with your hands, but use a kitchen shovel to shovel them into the pan. This way, the steamed buns are more beautiful. 6: Leave a gap between steamed buns, because as the temperature slowly increases during steaming, the steamed buns will become bigger. 7: Don't boil the pan immediately after steaming, it's best to simmer it for 2 or 3 minutes. And when opening the lid, be careful not to drop water from the lid on the steamed buns. 8: The wet gauze mentioned above is to wring out the water.