Cutting steamed buns with oatmeal knife
By VicentaLakin
Recipe Recommendations
- Special flour for steamed buns 500 grams
- oat 100 grams
- water 300 grams
- fine sugar 60 grams
- yeast 5 grams
Steps for Cutting steamed buns with oatmeal knife
1
500 grams of special flour for steamed buns, 100 grams of oatmeal, 300 grams of water, 60 grams of fine sugar, and 5 grams of yeast. (The oatmeal is beaten into powder in advance with a cooking machine, or it can be added directly to the flour)
2
Divide warm water into two portions, melt the fine sugar and yeast respectively, and pour them into the flour.
3
Stir evenly with chopsticks.
4
Add oatmeal and stir well.
5
Knead into a smooth dough.
6
Fermentation for about 30 to 40 minutes. The fermentation time is slightly different in winter and summer. The lower the temperature, the longer the fermentation time. To determine whether the dough has been fermented, you can stick some flour with your fingers, and then insert it into the dough. The dough holes do not retract, and the fermentation is completed.
7
Use a rolling pin to roll the dough thin and exhaust the air.
8
Fold in half, roll thin, and repeat 4 to 5 times until the surface is smooth.
9
Roll it up into a column and rub it round and smooth.
10
Cut into equal parts. The size of steamed buns can be divided into 12 or 18 according to personal preference.
11
Oil the surface of the steamer, evenly place the steamed buns into the steamer, and ferment twice for about 15 minutes.
12
Fermentation is completed and the volume expands slightly.
13
Bring water to a boil and steam for about 12 minutes.