Steamed steamed buns with white flour

1

Take a clean small bowl, pour into half a bowl of warm water at about 30 degrees, and add a little yeast powder to it and stir well.

2

The amount of yeast powder is as shown in the figure.

3

Pour the flour into the basin and dig a small hole in the middle with your hand.

4

Pour in the yeast powder solution several times, while constantly stirring the flour with chopsticks until it becomes flocculent and there is almost no dry flour.

5

Rub by hand for 5-7 minutes until the dough surface is smooth.

6

Spread a little dry flour under the dough, then buckle it up in a bowl and leave for 20 minutes.

7

After 20 minutes, knead the dough into long strips and cut into sections with a knife.

8

Gently tidy the corners of each small section, then dip some dry flour on the bottom, open enough space, buckle it in a dry container, and let it rest for 1 hour.

9

After an hour, tidy up the corners of the cut dough (it just needs to look round and beautiful).

10

Spread dry flour on the bottom of each piece and place it in a bowl (leave a certain distance away).

11

Add cold water to the pan, put the steamed buns into the steamer, cover and wait for 20 minutes before starting to steam.

12

After 20 minutes, turn on the fire. Wait until the edge of the pan starts to breathe, steam for 12 minutes, turn off the heat and take out.

13

Done!

14

I tasted it and it was very strong ~

1. The yeast powder should be melted with warm water at 30 degrees. 2. The ratio of flour to water is roughly 4:1. (Different flours have different water intake, which is roughly the same.) 3. Before putting the steamed buns into the steamer, be sure to apply a layer of dry flour to the bottom of the steamed buns, otherwise it will stick to the bottom when it is finally out of the pan. 4. Immediately after steaming, take it out and place it on the chopping board, otherwise the remaining steam in the pot will wet the skin of the steamed buns.