Many people love to eat steamed buns, but when they buy semi-finished steamed buns or steamed buns from breakfast shops, they are worried that the quality is not good enough, but they don't know how to make the steamed buns white, bright, soft and delicious
Today, I will share with you the skills of making steamed buns and dough.
I believe that friends who are not very good at cooking and want to learn cooking skills, the most annoying words to hear are: moderate, a little, a loss and other cooking skills that need to rely on experience to master, so when sharing with you today, we will express them according to accurate numbers and units.
Materials needed:
500 grams of flour, 5 grams of yeast powder, 10 grams of sugar, 260 grams of warm water (about 30 degrees of warm water gram lard.
Steps:
Step 1: Put 500 grams of flour into a basin, put 5 grams of yeast powder, 10 grams of sugar (sugar can promote fermentation) into the flour, and pour 260 grams of warm water into the flour.
The second step is to use chopsticks to stir the flour into a flocculent shape, then pour it onto the kneading panel, and knead the dough into a smooth dough with both hands.
Step 3: Mix 10 grams of lard into the dough and knead it together (lard can make the bun white and shiny, of course, if you don't like to eat lard, you can leave it alone), knead until the lard is completely integrated with the dough.
Step 4: Put the kneaded dough in a basin, cover it with a layer of plastic wrap, and put the basin in a warm place for proofing, which needs to be twice as large, and the proofing time is about 40 minutes. Borrowing the time for the noodles to rise, you can prepare the bun filling, and you can eat whatever you like, according to your own taste.
Step 5: After the dough has risen for 40 minutes, the dough is honeycomb when it is opened, pour the dough into the kneading panel again and knead it, and knead it for a while to discharge the gas.
Step 6: After the dough gas is discharged, knead it into long strips, then cut it into pieces of similar size, and then start rolling it out with a rolling pin.
Step 7: Put the wrapped buns into the steaming drawer to rise for 10 minutes, then steam the pot for 12 minutes, turn off the heat when the time comes, but do not lift the lid out of the pot, but simmer for 5 minutes and then lift the lid, so that the buns will not retract, and the time is up to lift the lid out of the pot and eat the buns.
According to the above steps, the steamed buns are guaranteed to be white, bright and soft, and absolutely delicious.