Considerations for making steamed buns
The initially prepared dough should be made into delicious steamed buns and steamed buns. There are still a few issues that need to be paid attention to in the processing of dough. Here will be detailed explanations and comparisons, hoping to be helpful to everyone.
Recipe Recommendations
- flour 200 grams
- baking powder 3 grams
- milk 100 grams
Steps for Considerations for making steamed buns
1
The dough that has been preliminarily prepared needs to be kneaded again, drained and re-fermented.
2
The one on the left is the secondary-fermented dough, which is soft and has a fine texture. On the contrary, the tissue is rough and the taste is slightly worse.
3
The second-served dough should be thoroughly drained of the air inside and divided into small doses of similar size.
4
Dough that is not completely evacuated of air is prone to large bubbles.
5
Arrange the divided ingredients into the shape you want.
6
The finished semi-finished product still needs to be covered with a damp cloth and placed for about 20 minutes before the next step can be taken.
7
If the semi-finished product is steamed directly in the cage, the steamed buns produced will be relatively dead, not fluffy enough, and have no elasticity.
8
When steaming, you must brush a layer of oil inside the steamer or spread a gauze, but the gauze must be wet gauze that squeezes out the water.
9
When steaming, you need to use high heat, boil it for about 20 minutes less, and take it out after two or three minutes. Open the lid too early and the steamed buns retract easily. It takes too long and will easily stick to the steamer.
10
Making dough and kneading is very important. I can see that the product directly made after the first kneading process has a hard taste, poor elasticity, rough internal organization, and obvious small bubbles on the surface; on the other hand, the dough that has been fully kneaded is the opposite. The surface is smooth, soft in taste, good elasticity, and delicate in organization.
11
When opening the lid to take out the steamed buns, be careful not to drip the water on the lid of the pot onto the steamed buns, otherwise it will easily form the surface of the moon, with potholes.
12
The steamed buns who sacrificed their lives for this experiment!