Big white steamed buns

Overview

Since I only have rapeseed oil at home, I can’t make my favorite Hokkaido toast, so I’ll make steamed buns instead~ The all-purpose flour can be replaced with high-gluten flour or ordinary flour. You can also omit the steamed bun improver.

Tags

• staple food
• home cooking
• all-purpose flour
• steamed bun improver
• warm water
• yeast

Ingredients

Steps

1. 1 Put the yeast and steamed bun improver into warm water, stir evenly, and let it sit for two minutes.

   

2. 2 Pour the flour and warm water mixed with yeast into the bread bucket.

   

3. 3 Select "Low Speed Kneading" and mix for 10 minutes. This step is to prevent flour from splattering.

   

4. 4 Select "Quick Kneading" for 10 minutes until the dough is smooth. Steamed bun dough is slightly drier than bread dough

   

5. 5 Select the "dough" program, which includes 30 minutes of kneading and 60 minutes of fermentation

   

6. 6 Divide the dough into equal parts according to the size of the steamer and let it rest on the cutting board for 20 minutes.

   

7. 7 Then put it in a steamer with hot water and continue fermenting for 1 hour with the help of heat. (The photo was not taken) After the high heat is turned on, turn to low heat and steam for 20 minutes, then simmer for another two minutes.

   

8. 8 Tear it open and take a look. The tissue is very soft. Eat it while it’s hot. It’s quite delicious~