Steamed buns
Overview
Steamed buns are one of the common staple foods, and there are still certain differences in the taste of steamed buns between the north and the south. Southerners must add sugar to their steamed buns, otherwise they will be bland and tasteless. This is probably a habit!
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Ingredients
Steps
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The Xinliang flour I use comes in a pack of 500g. You can use ordinary flour to make it [PS thanks Meitian and Xinliang, event prizes]
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Control the total amount of water to 250g, which is 50% of the weight of your flour. Start with a little warm water
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5g of yeast
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Pour into warm water to melt and allow the yeast to ferment
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80g of white sugar is enough. I exceeded it a little so I don’t want to waste it. If you want it to be sweeter and taste better, you need about 130g. Pour in another amount of water and melt the sugar
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Pour the flour and make a hole in the middle, add the yeast water first. Add sugar water and stir
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Next, knead the dough by hand. After kneading for a while, let it sit for 10 minutes before kneading.
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Then ferment to 1.5 times the size [Because it’s cold, I put a bowl of hot water next to the oven for fermentation, which makes fermentation easier]
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Take it out to remove the gas and knead until there are no bubbles
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Divide into 9 to 10 portions
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Knead the dough into a round ball and set it aside to rest for 20 minutes [you can use oil paper, corn leaves, or gauze underneath]
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Run the steamer under cold water and let it steam for about 25 minutes [PS my steamer has poor sealing and the equipment is not easy to deal with]
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The finished product is still good [PS steamed half of the gas and ran out of gas, so I replaced it with an induction cooker]
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The texture of the steamed buns is still passable, and it’s healthy without adding baking powder
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Still good
