List of high-quality authors Dough is a key step in making steamed buns, and here's how to make dough:
1.Ingredients: flour, yeast, warm water. The amount of yeast is usually about 1% of flour, i.e. 5 grams of yeast per 500 grams of flour.
2.Dissolve the yeast: Add the yeast to warm water and stir well to dissolve the yeast thoroughly. The water temperature should not be too high, otherwise it will kill the yeast and cause the dough to not rise.
3.Mixing dough: Pour the dissolved yeast water into the flour and stir while pouring to make the flour gradually form a dough floc. Then, knead the dough by hand until the surface of the dough is smooth.
4.Fermentation: Place the kneaded dough in a large bowl, cover it with plastic wrap or a damp cloth, and place it in a warm place to leaven. The fermentation time is affected by temperature and humidity and usually takes 1-2 hours. When the dough has risen to twice its original size and the inside is honeycomb-shaped, it means that the dough has been prepared.
5.Exhaust: Take out the dough, place it on a cutting board sprinkled with dry flour, and knead it with your hands to expel the air from the dough. This step is important to avoid the buns collapsing during steaming.
6.Dough splitting: Divide the deflated dough into several small pieces, each about 25-30 grams. Then, roll out the dough into a thick middle and thin edges, and prepare the filling.
7.Filling: Take an appropriate amount of filling and put it into the dough**, then pinch it tightly and wrap the bun.
8.Proofing: Put the wrapped buns into the steamer, cover the pot, and perform a second proofing. Proofing time is about 15-20 minutes to make the bun more fluffy.
9.Steaming: After proofing, steam over medium heat for about 15-20 minutes. After steaming, turn off the heat and simmer for 3-5 minutes, then open the lid and take out the buns.
By following the above methods, you can make soft and delicious buns. During the fermentation process, attention should be paid to the adjustment of temperature and humidity to ensure that the dough rises normally.