To make a fluffy and delicious steamed bun, you need to pay attention to the following steps:
1.Choose the right flour: Generally speaking, using high-gluten flour with high gluten strength is more suitable for making steamed buns. If you don't have cake flour, you can mix cake flour and cake flour in a certain ratio.
2.Control the fermentation time: the fermentation time should not be too short or too long, the general fermentation time is 2-3 hours, which can be fine-tuned according to the different temperature and humidity. The dough expands to about 3 times larger than the reconciled dough, and when you open the dough, you can find many small holes inside, which proves that it has been fermented.
3.Add the right amount of sugar and lard: The right amount of sugar and oil can promote the fermentation of the dough and make the steamed bread more fluffy. Adding lard and flour to flour can make the steamed bread smoother, more fragrant, whiter, and fluffier.
4.Use eggs and milk instead of lard: If you want a fluffier texture, you can use eggs and milk instead of lard, which will also add protein and calcium.
5.Control the temperature and proportion of water: the ratio of flour and water is generally 2:1, and the water absorption capacity of different flours is different, which can also be adjusted appropriately according to the softness and hardness of the dough. Cold water should be used in summer, warm water should be used in winter, and noodles should be made in winter 1 2 hours earlier than in summer.
6.Kneading and resting: The kneaded dough must be covered with a damp cloth and proofed for about 1 hour, and the dough will be evenly honeycombed with the size of sesame seeds, and the dough will be ready.
7.Steaming skills: When steaming steamed bread, the pot must be heated with cold water, and gradually heat up to make the steamed bread blank evenly heated. Do not steam steamed buns with hot water or boiling water at the beginning of the picture, because the steamed steamed buns are easy to get pinched. The junction between the cage drawer and the pot mouth should not leak air, and the leakage should be blocked with a wet cloth. When steaming in an aluminum pot, the lid should be tightly covered.
To sum up, choosing the right flour, controlling the fermentation time, adding the right amount of sugar and lard or eggs and milk, controlling the temperature and proportion of water, kneading and resting the dough, and mastering the steaming technique are all key to making fluffy and delicious steamed buns.