How to make steamed buns in winter

When the weather gets cold in winter, the dough depends entirely on room temperature. When the indoor temperature is high, the dough rises quickly, but when the indoor temperature is low, the dough rises slowly. Many housewives find it difficult to make dough in winter. The dough is too slow and takes up time. They often buy steamed buns to eat in winter. In fact, as long as you master the correct method of making dough, it is not difficult to make dough properly! Today I’m going to teach you some quick and easy ways to make dough in winter. This will ensure that you can make good noodles in winter, and you will no longer have to worry about making the dough too slow and wasting time.

Ingredients preparation 1. 500 grams of flour (medium or high gluten) 2. 5 grams of yeast powder 3.10 grams 4. Appropriate amount of warm water

Steps and methods 1. Make yeast water first, add it to warm water Add sugar and yeast powder. After 15 minutes, the yeast water fermented successfully, and the water was full of foam and bulging. Yeast water means the fermentation is successful. If there is no yeast water, it means that your yeast water has failed. You need to start over. Don't waste flour in vain.

2. After completing the first step, the dough creation is basically half successful. Pour the yeast water into the flour, add an appropriate amount of water, and slowly knead the flour into a dough. You must add water slowly. If you add water too quickly, you will easily add too much water. If the dough becomes thinner, you will need to add more flour, which becomes a vicious cycle. Moreover, the thinned noodles will easily make the steamed buns flat and not rise well. 3. Cover the mixed dough with plastic wrap. Of course, the process of kneading the dough into a ball is laborious. Only by kneading the dough multiple times will the steamed buns taste delicious.

This is the time to make full use of your kitchen equipment! 1. Leave the oven empty and heat it at 200 degrees for 5 minutes. Then turn off the oven and put the basin covered with plastic wrap into the oven for fermentation. In about 20 minutes, the dough will ferment successfully. 2. If you don’t have an oven, a microwave will do. Idle the microwave oven on high heat for about 7 minutes. When the time is up, quickly put the basin in and close it immediately. It can be taken out in about half an hour. 3. If you don’t have an oven or microwave, just add some water to the pot and turn off the heat until the water is hot. Don’t boil it. If it boils, add less cold water. Place the basin on the steamer, cover the pot tightly, and ferment for about 30 minutes. It's almost done.

4. After the dough is ready, take it out and pour it on the board, knead and shape it. After Xuanxuan's soft dough becomes a little firmer, knead it into the shape of the steamed bun you want. Put it into the warm water steamer again and let it ferment without turning on the fire until the steamed buns are a big circle. About 15 minutes, if the fermentation takes too long, the steamed buns will become too big, the resulting steamed buns will be a bit sour, and the steamed buns will be particularly weak, not firm, and not delicious.

5. After the second round is successful, turn on the heat and steam the steamed buns for 12-15 minutes. The time depends on the size of the steamed buns. After the steaming time is up, do not open the lid immediately. You must wait five minutes before opening the lid again, otherwise the steamed buns will shrink.