【Handmade white steamed buns】

Overview

Made using a one-time fermentation method, it is simple, convenient, sweet, soft and delicious! The three foodies in the family are all noodle lovers, and if they didn’t have some real skills, it would be impossible to handle them! If we cook porridge for breakfast at home, we will definitely steam a large pot of white steamed buns, use them to sandwich fried eggs and ham, or spread them with chocolate sauce and homemade jam. Adults and children love to eat them. The key is that it is easy and convenient to make. When the porridge is cooked, the white and fragrant steamed buns will be steamed, and then paired with a plate of dried radish and peanuts, haha~~ The perfect Chinese breakfast!

Tags

• staple food
• home cooking
• pregnant women
• maternity
• breakfast
• steamed bun hanamaki
• all-purpose flour
• clear water
• corn oil
• white sugar
• yeast

Ingredients

Steps

1. 1 Raw material picture

   

2. 2 Add sugar to warm water and melt, add yeast and mix well and set aside

   

3. 3 Weigh the flour and add corn oil

   

4. 4 Slowly pour the yeast water, (reserve 10 to 15 grams of water to adjust the dryness and humidity depending on the moisture content of the flour) Stir slowly with chopsticks to form a floc

   

5. 5 Knead it into a smooth dough with your hands (knead slowly, it will become very smooth in about 5 to 8 minutes

   

6. 6 Let the dough rest for about 5 minutes before shaping. Knead for 5 to 6 minutes before shaping, the dough will become more and more delicate

   

7. 7 Shaped into long strips

   

8. 8 Cut the steamed bun dough into equal sizes

   

9. 9 Apply a thin layer of corn oil to the steamer pad

   

10. 10 Put in the steamed bun base and let it rise for about 20 minutes (in winter, add the steamer to warm and let it rise for 35 minutes)

    

11. 11 Looking good after waking up

    

12. 12 Steam over high heat, turn to medium heat for 9 minutes, turn off the heat (depending on the size of the steamed buns), simmer for 3 minutes and take out

    

13. 13 Appreciation of the finished product

    

14. 14 Appreciation of the finished product

    

15. 15 Is the internal organization okay?