The staple food is white steamed buns
The so-called "white steamed buns" mean the original flavor and are suitable for eating for dinner. Especially after heating, they are extremely soft and delicate. They are either served with poached eggs or served with meat floss. They are also a simple home-cooked delicacy. This is the basic style of steamed buns. It can be completed in the shortest time with the most basic ingredients. It can be used in conjunction with steamed buns. If you don't like sweet ones, you can just add no sugar, but it will taste better if you add some sugar.
Recipe Recommendations
- flour 500 grams
- warm water 270 grams
- fine sugar 20 grams
- salad oil 10 grams
Steps for The staple food is white steamed buns
1
270 grams of warm water, 6 grams of Angel dry yeast, 500 grams of flour, and 20 grams of fine granulated sugar.
2
Add white sugar in warm water and melt.
3
Pour in the yeast and let sit for another minute.
4
Stir well.
5
Add salad oil to flour.
6
Pour in yeast water.
7
Stir until fluffy.
8
Start kneading with your hands.
9
The dough is kneaded and the basin is bright.
10
Unkneaded dough.
11
Keep kneading.
12
Until the surface is smooth.
13
Sit hot water in the pot, ferment for about an hour under the water, until it reaches twice the size, insert a hole, and ferment if you don't retract.
14
The inside is evenly honeycomb and the fermentation is very good.
15
Continue to knead evenly, remove excess gas, sprinkle a little flour on the platen, divide it into equal parts, and straighten it.
16
Put warm water in the pot, add the steamed buns and continue to cook for 15 minutes, then steam for 12 minutes, and simmer for 2 minutes.The staple food is white steamed buns Make Tips
1. I like soft steamed buns, so I choose secondary fermentation. If the first fermentation fails, the steamed buns will be very dead noodles. 2. Waiting for 15 minutes before steaming is to allow the yeast activity to continue to function. If you start steaming immediately, it will cause the surface of the steamed bun to crack. I have made this mistake before. 3. The dough must be kneaded in place so that the surface of the steamed buns will be smooth, otherwise it will be uneven and bumpy. 4. Stewing for two minutes is to avoid contact with cold air and cause retraction. It's okay in summer, but you should pay more attention to this in winter, but you can't stew for too long. I put gauze under the steamed buns. I tried to stew for five minutes before going to take it. The bottom layer of the steamed buns was stuck by gauze. My mother told me that I couldn't stew for that long, so I took it out for about two minutes. The bottom did not stick at all and did not retract. They were very complete and beautiful.