Steamed buns with sand

Steamed buns with sand

Overview

How to make steamed buns and steamed buns that are smooth on the surface and soft on the inside? Today’s big reveal, follow me step by step to ensure your success! ! You can change the fillings according to your own preference, or it is also delicious to make it directly into white steamed buns~

Tags

Ingredients

Steps

  1. Prepare all the materials needed for stuffing (B);

    Steamed buns with sand step 1

  2. Steam the salted egg yolk in a steamer (about 15~20 minutes), then crush it while hot;

    Steamed buns with sand step 2

  3. Cut the butter into cubes and put it into a container;

    Steamed buns with sand step 3

  4. Add powdered sugar and milk powder to the egg yolks, mix well;

    Steamed buns with sand step 4

  5. Add melted butter and continue stirring until butter is completely absorbed. Here you can decide whether to add milk according to the thickness of the egg yolk paste;

    Steamed buns with sand step 5

  6. The final consistency will be similar to the one in the picture and it will flow down smoothly. Cover and place in the freezer;

    Steamed buns with sand step 6

  7. Dissolve the yeast in 150g of water in advance, stir and melt, then let it sit for a few minutes;

    Steamed buns with sand step 7

  8. Put flour (A) and fine sugar (A) into a container and mix evenly;

    Steamed buns with sand step 8

  9. Slowly add the yeast water to the flour and sugar mixture, and stir evenly until there is no dry powder;

    Steamed buns with sand step 9

  10. Cover with a lid or plastic wrap, place in a warm and humid place, and ferment for 30 minutes (room temperature is about 20 degrees);

    Steamed buns with sand step 10

  11. While waiting for fermentation, take out the completely frozen filling;

    Steamed buns with sand step 11

  12. Divide into small balls, each weighing about 20g, roll into balls, and continue to freeze for later use. Just take it out before wrapping;

    Steamed buns with sand step 12

  13. The fermented dough smells sour and has many small bubbles on the surface;

    Steamed buns with sand step 13

  14. When you tear open the surface, you can see the fine and uniform honeycomb tissue, and the fermented dough is ready;

    Steamed buns with sand step 14

  15. Add the flour in C to the fermented dough, mix with a spatula until there is almost no dry flour, and knead it into a smooth dough;

    Steamed buns with sand step 15

  16. Cover with plastic wrap and let it rest for 5 to 10 minutes (room temperature is about 20 degrees);

    Steamed buns with sand step 16

  17. After the time is up, divide the dough into small doughs of even size, each weighing about 40g;

    Steamed buns with sand step 17

  18. Take a small piece of dough, flatten it with the palm of your hand, pull it slightly or use a rolling pin to roll it into a round dough that is thick in the middle and thin around the outside;

    Steamed buns with sand step 18

  19. Put the filling in the middle of the dough;

    Steamed buns with sand step 19

  20. Wrap the filling completely with dough;

    Steamed buns with sand step 20

  21. Pinch the mouth tightly;

    Steamed buns with sand step 21

  22. Place it on the counter and roll it into a slightly rounded shape;

    Steamed buns with sand step 22

  23. Place the steamer grid lined with oil paper or gauze; cover the pot and let it rest for 20 minutes. The volume of the steamed buns will increase slightly;

    Steamed buns with sand step 23

  24. After steaming, turn on high heat and continue steaming on high heat for 15 minutes. Turn off the heat and steam for 3 minutes without uncovering the lid, then slowly uncover the pot;

    Steamed buns with sand step 24

  25. Transfer the steamed buns to a drying rack to cool slightly before serving.

    Steamed buns with sand step 25