Homemade steamed buns

Overview

When the steamed buns are made, they taste better than those sold outside. If you master the key points, you will be able to make it easily! This steamed bun does not need to be rolled into a round shape, just cut it with a few cuts and it will become a steamed bun. It is simple, fast and easier to use!

Tags

• staple food
• home cooking
• steamed bun hanamaki
• baking powder
• flour (preferably high-gluten flour)
• warm water (28-30 degrees)
• white sugar
• yeast

Ingredients

Steps

1. 1 Put the yeast in warm water without stirring, set aside for later use

   

2. 2 At this time prepare the flour, add one tablespoon of sugar to the flour

   

3. 3 Add 3 grams of baking powder and mix well

   

4. 4 The yeast after about 10 minutes is as shown in the picture

   

5. 5 Stir the yeast

   

6. 6 Add yeast water little by little, mix into floc, knead evenly and knead until smooth, cover with plastic wrap and let rise

   

7. 7 The dough is ready when it has doubled in size

   

8. 8 The stretched state of the dough is as shown in the picture

   

9. 9 Put the dough on the dough board and knead it. Knead it for a while. The longer the kneading time will make the finished buns smooth

   

10. 10 Cut the kneaded dough into pieces as shown in the picture

    

11. 11 Roll the dough into a long strip

    

12. 12 Cut into segments

    

13. 13 Add water to the pot, brush oil on the drawer, put the cut steamed buns on the drawer, leaving a gap (the buns will grow during steaming), cover the lid, let it rest for 20 minutes before turning on the heat

    

14. 14 After the fire is turned on, steam for another 20 minutes and then turn off the heat. Open the lid after about 3 minutes to prevent the buns from shrinking. The steamed buns are as shown in the picture

    

15. 15 The broken buns are soft and elastic, and are very light in the hand