Tips and recipes for making steamed buns in summer

The technique for making steamed buns in summer is to master the proportion of dough and the environment to wake up the dough. The recipe for baking dough is 500g flour, 5g yeast powder, 1 tablespoon sugar, 260g warm water, and 2g baking powder.

The dough mixing ratio is the basis. Generally, 5 grams of yeast and 2 grams of baking powder are added to 500 grams of flour. The dough should be mixed with warm water at 30-35°C. (The ratio of water to flour is 1:2). There should not be too much water, otherwise the dough will not ferment easily. It should be noted that when kneading the dough, add water slowly and add water while stirring until the flour becomes Haloxylon ammodendron (snowflake) shape, and then knead it into a smooth dough.

Cover the mixed dough with a damp cloth or wrap it in plastic wrap, place it in a warm and humid place, and slowly wait for it to ferment. Generally, it will need to double its original size. The weather is relatively hot in summer, and it usually takes about 2 hours. If it is winter and the temperature is relatively low, you can add water to the steamer. When the temperature is about 40°C, turn off the heat and place the basin with the dough in the steamer to rest.

Precautions for steaming steamed buns in summer:

When steaming buns, add enough water to the pot, put a steaming cloth or brush a layer of oil under the buns, and steam the buns according to the time It depends on the type of steamed bun filling. Generally, steamed buns with vegetarian fillings will be cooked in no more than 15 minutes, and steamed buns with meat fillings will be cooked in 20 minutes. Another key tip here is that when the buns are steamed, don’t rush to open the lid, turn off the heat and continue to simmer for 3-5 minutes.

The dough for making steamed buns should not be too hard. The higher the moisture content of the dough, the softer the texture. The kneaded dough often needs basic fermentation. After fermentation, the dough must be kneaded in place. The standard is to knead the dough for at least 10 minutes to make the surface of the dough smooth, delicate and elastic to the touch, and then proceed to make steamed buns. The bun skin will be smooth.