steamed buns
The so-called "kneading dough" means that when kneading the steamed buns, knead some dry flour into the already cooked flour to absorb part of the moisture in the steamed buns, so that the steamed buns will eat gluten.
Recipe Recommendations
- flour appropriate amount
- yeast appropriate amount
- water appropriate amount
Steps for steamed buns
1
Soak the yeast in warm water for a while.
2
Prepare half of the flour first.
3
Add yeast water and stir until fluffy.
4
Knead into a smooth dough and wake for an hour or two.
5
The fermented dough has a honeycomb shape inside.
6
Add the remaining flour and knead it into the dough a little bit.
7
Kneaded it into a smooth dough. I put too much flour and couldn't knead it, so it was very slippery.
8
Divide into small dough.
9
Wake up for half an hour, add cold water to the pot, boil the water and steam for 20 minutes and turn off the heat.
10
Do not boil the pan directly after turning off the heat. Wait five minutes to boil and remove it.