Steamed buns (white steamed buns)
Overview
How to cook Steamed buns (white steamed buns) at home
Tags
Ingredients
Steps
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I used half a pack of highly active dry yeast (1 yuan per pack). 2 pounds of flour (plain flour) (1KG). One bottle of low-fat milk (250ML). 4 tsp of sugar (I personally don’t like it too sweet, so I added 4 tsp). 2 tsp baking powder
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Pour hot boiling water into a small bowl (overnight hot water bottle boiling water is just right). Test the water temperature with your hands. If it feels slightly hot, pour in half a packet of yeast and stir with chopsticks to melt.)
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Pour the flour into a basin (I used the core of an old rice cooker), and pour 2/3 of the 2 pounds of flour into the basin (because the amount of water is difficult to control, the remaining 1/3 of the flour is used for kneading the dough). Add the yeast water just now, then dissolve the sugar in a small bowl with hot water and pour it into the basin.
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Then pour a whole bottle of milk. I feel that the whole bottle of milk is a bit too wet. Stir the flour with chopsticks, then add the remaining 1/3 of the flour. When the flour is almost ready to be taken out by hand, it is almost wet. Because it is bread, the dough needs to be as moist as possible (for easy fermentation).
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Knead the dough that is almost wet and put it on the kitchen stone slab. Put some dry flour and baking powder on the stone board and mix them into the dough.
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Knead the dough until it's almost not too sticky. Place in a basin and cover with a piece of cloth to ferment. Fermentation time is 1 hour (the current temperature is about 28-30 degrees)
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After an hour, take out the dough and knead it on a stone board. Mix together baking powder and dry flour.
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Take a ball and roll it into long strips, then cut it into sections with a knife. Or knead into small round dumplings
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Place on the steamer and steam for 15 minutes (turn off the heat and simmer for 3 minutes)
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A little shredded carrot. I just made two small buns and they tasted great!
