White steamed buns

Overview

White steamed buns are the staple food of northerners and are indispensable for three meals a day. How to steam a pot of soft, white and plump steamed buns? In addition to controlling the moisture and yeast, kneading and proofing are the key.

Tags

• staple food
• pasta
• home cooking
• pregnant women
• maternity
• children
• old man
• breakfast
• steamed bun hanamaki
• all-purpose flour
• clear water
• low sugar tolerant dry yeast

Ingredients

Steps

1. 1 Put a small amount of water in the basin, the amount of water is within the formula, add yeast and soak for a while;

   

2. 2 Add flour and remaining water;

   

3. 3 Living like dough will be easier on your hands at first;

   

4. 4 The kneaded dough does not need to be very smooth; place it in a warm place to ferment;

   

5. 5 In winter, the fermentation time is shorter, about 2 hours, until the dough is almost full;

   

6. 6 Pull the dough apart and take a look. The dough is full of big honeycombs;

   

7. 7 Take the dough out on the chopping board, dust it with flour, and knead it vigorously. The picture shows the beginning of kneading;

   

8. 8 Knead until the dough is smooth, then continue kneading;

   

9. 9 Keep kneading until the dough looks like the picture and has almost no air holes. This requires kneading for 15 minutes;

   

10. 10 Divide the dough into 10 parts and cover with plastic wrap to prevent drying;

    

11. 11 Take a piece of dough and knead it vigorously in a circular motion;

    

12. 12 If the dough feels soft, add an appropriate amount of dry flour and knead vigorously until all the dry flour is incorporated into the dough;

    

13. 13 Knead until very smooth and gradually begin to round;

    

14. 14 Turn the dough over and it will look like this;

    

15. 15 Use both hands to make the lower part of the dough round and high;

    

16. 16 Place corn husks under the dough and put it into a steamer; let it proof for 20-30 minutes (the proofing time is slightly longer in winter);

    

17. 17 The dough after rising has begun to expand and become lighter; at this time, put the cold water into the pot, start with low heat, and steam for 15 minutes;

    

18. 18 When the time comes, turn off the heat and open the lid immediately. Be careful not to let the water in the lid drip on the steamed buns. The steamed buns in the picture are already dripping with water;

    

19. 19 Place the steamed buns on a mat to cool, and cover the surface with gauze.

    

20. 20 After the steamed buns are completely cooled, cut them open and see that they are very dense.