Making a soft and non-hard bun skin is the goal pursued by every bun maker. A good bun wrapper should be fluffy and elastic enough to envelop the rich filling without being stiff. Here are some of the key steps and tips for making bun wrappers:
1. Choose high-quality flour.
The first step in making the bun wrapper is to use high-quality flour. In general, flour with high quality protein and gluten is more suitable for making bun wrappers. These flours provide enough structure and elasticity to keep the wrappers in shape during steaming while having a fluffy texture.
2. Accurately control the ratio of water volume to flour.
When making bun wrappers, the amount of water and the proportion of flour are very important. Generally speaking, the amount of water should be appropriate, too much water will cause the bun skin to be too soft and rotten, and too little water will make the bun skin too dry. At the same time, different flours have different water absorption and need to be adjusted according to the actual situation.
3. Add yeast and baking powder.
Yeast is a natural starter that allows the dough to rise and the wrappers to make the skin softer. Baking powder, on the other hand, releases carbon dioxide during the steaming process, making the bun skin softer and more elastic. However, it should be noted that too much yeast or baking powder will affect the taste and nutritional value of the buns, so it should be used in moderation.
4. Control the cooking time and temperature.
Cooking time and temperature are also factors that affect the quality of the bun skin. If the steaming time is too short, the skin of the bun will be undercooked, and if it is too long, the skin of the bun will be too hard. Generally speaking, the steaming time should be around 15-20 minutes. At the same time, the cooking temperature should also be controlled within an appropriate range, and boiling water is generally preferred.
5. Properly knead and wake up.
Kneading and resting dough is an important step in making bun skin. Kneading allows the flour and water to mix well to form a dough. Resting can make the dough relaxed, improve the ductility of the dough, and make the bun skin softer and more elastic. Proper kneading and resting time can make the dough in the best condition.
6. Maintain a suitable indoor temperature and humidity.
Indoor temperature and humidity can also affect how soft the wrap is. If the indoor temperature is too high or too low, it will affect the fermentation effect of the dough, which in turn will affect the softness of the bun skin. Therefore, when making bun skins, try to maintain a suitable indoor temperature and humidity.
7. Pay attention to the way buns are stored.
Improper storage can also cause the bun to become stiff. If the air in the bun is drained and stored in a humid environment, the moisture in the bun skin will evaporate, causing the bun skin to become hard. Therefore, when storing buns, you should drain as much air as possible from the buns and store them in a dry and ventilated environment.
To sum up, making a fluffy bun skin requires a combination of techniques such as using high-quality flour, accurately controlling the amount of water to flour, adding the right amount of yeast and baking powder, controlling the cooking time and temperature, properly kneading and resting the dough, and maintaining the right indoor temperature and humidity. Also pay attention to how the buns are stored to keep the wrappers soft.