Steamed buns
Overview
Mom said that the buns she gave out were always very hard. Yesterday I watched other people making steamed buns, and suddenly I wanted to try it myself. First time doing it.
Tags
Ingredients
Steps
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Add 1.6 pounds of flour and 8 grams of baking powder (the baking powder must be mixed with 35/40 degree water) and add it several times. Knead the dough until it does not stick to your hands. Then I boil some hot water in a pot, cover the dough with plastic wrap, and put it in the pot to ferment. The water in the pot needs to be hot.
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The local pork I bought yesterday was evenly fat and lean. I chopped onions, ginger, chili peppers, and Sichuan peppercorns, salt, chicken essence, shiitake mushrooms, and Sichuan peppercorns. I soaked them in boiling water for a while. I wanted to add the peppercorns to the meat filling. Stir.
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The risen dough is twice as big as before, and the air is being rubbed out. Make into long strips and cut quickly. Pay attention when making the bun skin. The bun should be thick in the middle and thin at the edges so that it will not break.
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Did you notice the white cloth underneath? 😜I used wet wipes because I didn’t have gauze at home. I called my mother and asked her, and she said it must be necessary, otherwise it would stick to the pan. Of course, it must be boiled and sterilized in boiling water. Note, let the buns sit for 10 minutes before putting them in the steamer to steam.
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I just put it on the coffee table and let it wake up for about 15 minutes. Add water to the rice cooker and bring to a boil.
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When the first basket comes out of the pot, steam it for 15 minutes. Don’t take it out in a hurry after steaming. Cover it for two minutes. This way the buns will look good and won't shrink.
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Picture before.
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It’s my first time doing it, haha I’m a little happy that it worked. The surface is fluffy. Just right.
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I also made bean paste buns
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Also made bean paste steamed buns.
