Bean dregs steamed buns

Overview

I have also learned to make steamed buns before, but every time the steamed buns are not delicious, they are not only hard in texture but also have an indescribable sour taste. Now I have learned from the experience of experts and combined with the fermentation requirements of bread, I seem to have figured it out, and this time I finally steamed steamed buns that are both noisy and soft.

Tags

• staple food
• home cooking
• bean dregs
• corn oil
• sugar
• yeast
• plain flour
• salt
• water

Ingredients

Steps

1. 1 Put all the ingredients into the bread bucket and start a "dough mixing program".

   

2. 2 Knead into a smooth dough.

   

3. 3 Cover with plastic wrap, no need to turn on electricity, and let it ferment twice in size naturally (about 1 hour in summer).

   

4. 4 Take out the exhaust, divide into 60g small portions, and let stand for 10 minutes.

   

5. 5 Roll all the dough into a round ball and put it in a warm water steamer (leave the steamer open in winter) to facilitate secondary fermentation. Second fermentation until doubled in size (about half an hour in summer).

   

6. 6 Turn on the gas, steam on low heat until it reaches steam, then switch to high heat and steam for about 10 minutes. After turning off the heat, do not uncover the lid immediately. Wait another 3 or 4 minutes to uncover the lid. Be careful not to let steam drip onto the buns.

   

7. 7 Pour the steamed buns onto a clean countertop, remove the cloth, and let cool.