As long as you master this trick, steamed buns will no longer be difficult, steamed soft, and novices will easily see it.

Steamed bread is a familiar food. They are thin and delicious, and have always been my favorite. Delicious steamed buns, take a bite, the flavor of the ingredients itself radiates from the inside out, plus the soft wheat-flavored skin, not to mention how delicious, my family steamed some steamed buns almost every week.

When I first learned to steam steamed bread, steamed bread either turned into a dead surface, or it was dry but not soft, and sometimes it turned yellow. It often looks chubby before serving, but when it is steamed and taken out, the steamed bread skin is wrinkled.

Later, after consulting an expert, I realized that steaming steamed buns is actually skillful. The ratio of yeast to flour, the ratio of flour to water, and how to make dough. , are the decisive factors of steamed bread soft and delicious. ?

At the invitation of fans, Bian Xiao will introduce some questions about steamed stuffed bun dough today, so that you can see them at a glance. Even if you are a novice, you can still steam delicious steamed bread.

Tip 1: The proportion of noodles is the basis. Generally, 500 grams of flour is mixed with 4 grams of yeast and 2 grams of baking powder (adding baking powder can shorten the proofing time and make buns more fluffy. If you don't like it, you can also use sugar instead. The dough should be stirred with warm water of 30-35℃. (The ratio of water to flour is 1: 2), so dough is not easy to ferment. It should be noted that when mixing flour, water should be added slowly, while stirring, until the flour is like a shuttle (snowflake), and then kneaded into a smooth dough.

Tip: You must use dough for steamed buns. When kneading dough, first melt the yeast with warm water. The water temperature should be controlled. If it is too high, it will burn the yeast to death. Try with the back of your hand. It's good to feel warm and not hot. Don't be too soft when making steamed buns and noodles, otherwise it will not be easy to shape.

Secret 2: The environment is the most important. Cover the mixed dough with a wet cloth or wrap it with plastic wrap, and put it in a warm and humid place to wait for fermentation. Generally, fermentation is twice as large as the original. It's hot in summer, which usually takes about 2 hours. If it is winter and the temperature is low, you can add water to the steamer, boil the water until it is slightly hot, turn off the heat at about 40℃, and then put the pot filled with dough into the steamer to wake it up.

Tip: Cover the dough with a cloth or a pot cover after waking up. When the time comes, the dough will swell. When you grab it with your hand, the dough will be honeycomb, which means you are awake. Then put it on the chopping board and continue to knead the bubbles in the dough until the surface is smooth. In this step, the more evenly the dough is kneaded, the smoother the steamed bread skin will be.

Tip 3: The second awakening is very important. The kneaded dough can be wrapped into steamed bread. But one thing is very important. Don't steam steamed buns immediately after they are wrapped. Most people will forget it. Because when rolling the dough, the air in the dough is exhausted, the steamed dough will easily shrink and lose its activity when it encounters high temperature, and the steamed buns will not be fluffy. The correct way is to put it on the chopping board or put it in a steamer with hot water to turn off the fire for secondary proofing.

Tip: Put the shaped steamed bread on the chopping board for at least 30 minutes and cover it with steamer cloth to prevent the skin from cracking. The purpose of this step is actually to let the dough ferment and solidify again, fully ensure the toughness of the steamed stuffed bun skin and not sag the dead skin.

Tip 4: Strictly control the steaming time. When steaming steamed bread, add enough water to the pot, and put steaming cloth or brush a layer of oil under the steamed bread. The steaming time of steamed buns depends on the kind of stuffing. Generally, vegetarian steamed buns take less than 15 minutes, and meat steamed buns are cooked in 20 minutes. Another key to knocking at the door is that the steamed stuffed bun is ready, so don't open it in a hurry. After turning off the fire and stewing for 3-5 minutes, the temperature in the pot will drop, and then the steamed buns will be beautiful, and there will be no "retraction" problem that novices often encounter.

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