white buns
In the south, I am a complete layman when it comes to pasta, but after learning little by little from a gourmet home and slowly practicing it myself, now I finally make it decent. There were many failures during this period, and I gradually matured, especially when I realized that it wasn't long before I learned about the second fermentation. I remember at the beginning, I put it on the pot and started steaming. After steaming, I was still complacent and claimed that there were too many skins and fillings. Now I think about it, it's so sweaty... Now, the steamed buns that have been fermented twice and then steamed in the pot are comparable to those bought outside, and they feel more muscular, ha... I don't know if it's because I feel good about myself, but experts are welcome to help me point out my shortcomings.
Recipe Recommendations
- flour 250g
- yeast 3g
- sugar appropriate amount
- warm water appropriate amount
Steps for white buns
1
Put the flour into a container and add one to two teaspoons of sugar. Add sugar to allow the yeast to swing better.
2
Dissolve the yeast with warm water at 35 ° C and leave for about 3 minutes. (The ratio of yeast to flour is about %1, that is, about 2g for 200g)
3
Slowly pour the yeast water into the flour and stir while pouring.
4
Continue to add warm water and stir until fluffy.
5
Knead and knead the flocculent flour with your hands until the basin is smooth, the dough is smooth, and the hands are smooth (that is, three lights).
6
Cover the kneaded dough with plastic wrap or a clean damp cloth and (preferably in a warm place) ferment.
7
When the dough is twice as big, pick some flour and poke a hole in the dough. The dough will not rebound or retract, and it will be ready.
8
Knead the dough hard again, evacuate the gas in it, and knead it until it is as big as it was before fermentation.
9
Squeeze into several small doses.
10
Then rub it into small balls. (I want to share a tip here: first rub the small dose from the middle to one end into a long strip, then rub the long strip from the middle to the other end, and then fold it in half and rub the long strip. Repeat this several times. This is for better The gas is evacuated to make the finished product more delicate.)
11
Spread a wet steamer cloth or apply a layer of oil on the pan, and place the kneaded small balls into the pan with a large spacing in between. (I put the pot like this because it is small and to save space.) Cover and let it stand for 20-30 minutes for a second fermentation (see, after the second fermentation, the small ball becomes much bigger).
12
Pour cold water into the pan, wait for the water to boil, steam for another 8-10 minutes, turn off the heat, simmer for another 3-5 minutes, open the lid and remove. Look at how close the white and fat steamed buns are, ha...