Steamed buns are a staple food in the north. Some places are called "steamed buns" and others are called "rolls". How can we steam steamed buns so soft and elastic? Based on past experience, I have a little experience to share with you.
Steaming steamed buns with cold water in summer and warm water in winter. The time to make dough in winter is two hours longer than in summer. When making dough, add water slowly and don't rush to get enough water at once.
When kneading dough, knead it several times to encourage the starch and protein in the flour to fully absorb water, and the gluten formed will be good. When the dough needs to be fermented after fermentation, the room temperature should be maintained at a certain temperature. In summer, room temperature can be fine. In winter, it is usually placed next to the heater or boiled a pot of hot water, and the basin is placed on the steamer. (The fire is turned off at this time, otherwise the dough will be steamed and it cannot be used.) After the water cools, you can take out the basin and heat the water in the pan again.
When fermenting the dough, you must master the degree of fermentation.
white buns
By MeaganNader
Recipe Recommendations
- medium-gluten flour appropriate amount
- baking powder appropriate amount
- milk appropriate amount
Steps for white buns
1
Prepare raw materials.
2
Add a little water to a bag of milk and warm it over heat. Pour a small spoonful of baking powder into the milk and stir well;(Heat the milk to about 20 degrees. Put your fingers in it without getting hot. If it is too hot, it will burn the yeast to death).
3
Hold the container with your left hand and slowly pour the milk mixture into the flour, while constantly stirring the flour with your right hand.
4
Stir the flour until it becomes flocculent, no dry powder.
5
Gather the dough together and knead it hard into a smooth dough. After kneading it, leave it aside to relax for ten minutes and continue kneading it will be easy to operate.
6
After kneading it smoothly, cover the basin with plastic wrap and place it at a temperature of about 25 degrees for fermentation;(It will be cold in winter. I will put it next to the heater. You can also boil water in the pot and turn off the heat and place the basin on the steamer. The room temperature is completely okay in summer).
7
It will be fine when the dough is leavened to twice the size,(or dip one finger into the dough with the flour, and pull out your finger and the dough will not rebound or lower limit).
8
Take out the fermented dough, knead it smoothly to remove the gas inside, and then cover it with a damp cloth and plastic wrap and stand for ten minutes.
9
Rub into long strips.
10
Cut the long strips into the same size dough.
11
Knead the dough into a smooth steamed bun.
12
After making all the steamed buns. Lay steamer cloth on the steamer and put steamed buns blank, leaving a certain space between each steamed bun. Cover the lid and wake for another 20 minutes, then open fire. After boiling the pot, steam for 30 minutes.white buns Make Tips
How to judge the degree of fermentation: Dip one finger in the flour and insert it into the dough. After pulling out the dough, if there is a dent in the fingerprint to recover quickly, it means that the time is not enough; if the dough around the fingerprint neither rebounds nor has the limit limit, it means that the fermentation is just right; If the dough around the fingerprint quickly decreases, it means that the fermentation is excessive, you can add baking powder and knead it evenly to save it. Kneak the fermented dough evenly again, cover with plastic wrap and leave for about 10 minutes, cut into the desired shape, and then stand for another 20 minutes. Then open fire and steam. During the steaming process, the steamer drawer and pot mouth must not leak air. Use a towel to block the lid tightly or tighten the lid with clips to avoid leaks. Use the appropriate cold water to heat it, and the temperature will gradually increase to make the steamed buns evenly heated. Use hot water to steam steamed buns. Steamed buns are easy to get cooked. Finally, turn off the heat after steaming. Don't lift the lid immediately. Let it sit for three minutes before opening the lid, otherwise the steamed buns will easily retract when they encounter the cold air. When steaming steamed buns, you can add milk to make the steamed steamed buns white and taste good. If you are not willing to use milk, you can simply replace it with clean water.