Pocket steamed buns
Ingredients: flour,yeast,warm water
Recipe Recommendations
- flour 200 grams
- yeast 1 teaspoon
- warm water 100 ml
Steps for Pocket steamed buns
1
Take two small bowls of flour and place appropriate amount in a basin.
2
Prepare a bowl of warm water, preferably more than 30 degrees.
3
Put about a small teaspoon of yeast in warm water.
4
Stir well to melt.
5
Pour into the flour and stir with chopsticks into dough.
6
Kneak the dough into a smooth dough, which is better softer, cover with plastic wrap, and insert a few holes in it with a toothpick.
7
Put it in the oven, start the fermentation stage, the temperature is over 40 degrees, and put a bowl of warm water in the oven.
8
After the dough has been leavened for one hour, it has been leavened to twice its size and removed from the oven. Remove the plastic wrap, and the dough will take on this honeycomb shape, and press with your fingers without bouncing back, and the dough will be fermented.
9
Take appropriate amount of flour alkali and knead it into the dough, knead well, and knead until smooth.
10
Cut the dough into several portions. Knead into round steamed buns respectively, and simmer for another 30 minutes.
11
Put water in the pan, put the steamed buns into the pan with boiling water, steam for about 20 minutes, turn off the heat, and simmer for another 3 minutes.