Home version steamed buns on cold water or hot water? Do you only use yeast powder for dough?

【Red bean paste buns and honey bean rolls】

Ingredients: 800 grams of flour, 5 grams of yeast powder, 5 grams of salt, 5 grams of sugar, 10 grams of lard or butter, 200 ml of milk, 200-280 ml of water, 200 grams of red beans for bean paste and honey beans

Make:

1. First of all, it is okay to knead the dough by hand, or with a machine, the focus is on the formula ratio.

800 grams of flour, add 5 grams of yeast, 5 grams of salt, 5 grams of sugar, start the bread machine, the bread maker is slowly stirred at the beginning, which is equivalent to mixing the dry flour with chopsticks.

The function of yeast powder here is to make dough, the role of sugar is to help ferment and make the dough softer, and the role of salt is to increase the gluten of flour.

2. Next 200ml of milk, heat 200ml of water, and adjust to lukewarm. When the bread maker is ready to knead the dough, pour the mixture into the flour.

To observe the firmness of the flour, you may need to add some warm water, which depends on the water absorption of the flour. Flour in Norway is highly absorbent, and in general, the amount of water is 60% of flour. Domestic flour is about 50%.

Milk is used instead of some water, and the steamed bun is softer, tougher, and whiter.

If you have lard, you can put a small spoonful, or butter. This is also to make the steamed steamed buns white and clean, and the effect of milk is similar.

3. Now that the dough is smooth and smooth, apply a little vegetable oil on the surface, cover it with plastic wrap and it will not be mucous, and then cover it with a kitchen towel and let it ferment. How long it takes to ferment depends on the temperature. Fermentation temperature, do not exceed 30 degrees.

4. When it is ready, the dough should be like this, and the inside is full of honeycomb, and it is very light. You can use a finger to rub a hole in the dough, if the dough does not retract and sag, nor rebound, it is just right, if it is filled, it means that it has been made, if it rebounds, it is not in place.

5. Take a piece of dough, do not knead, do not exhaust, directly knead into long strips, divide into the same small agents, about 40 grams.

If you prefer to knead it, let it sit for 20 minutes to make the dough light before moving on to the next step.

6. Take a small agent, press it flat with your hands, do not need to use a rolling pin, put a small piece of bean paste ball.

7. Seal it like a dumpling, and place it with the seal facing down.

In this way, there will not be a gnocchi head like the usual buns, especially for people like me who don't know how to make buns, it's really a big boon.

8. I also made honey bean rolls, which is to wrap honey beans in it, then roll it out and roll it up again.

9. Put the steamed buns in the basket with a wet cage cloth, and leave a gap between each other, which is the space for growth.

10. Put hot water in the pot, put the steamer on top and let it sit for 10 minutes. Then boil the water over medium heat, and this process is controlled for about 15 minutes, which is also the process of the second shot. Steam for 15 minutes and simmer for 5 minutes.

Take a look, chubby, really cute, freshly baked buns, I ate five in one go.

Highlight the point

1. The buns should be delicious. Every process counts. Don't just put yeast powder on the dough, add a little salt, sugar, lard, and replace part of the water with milk, which will make the buns softer, elastic, and white.

2. The method of making noodles with the second time I said is very easy to use, whether it is steaming steamed buns or steamed buns, it is not a pot on cold water, nor a pot on boiling water, but a pot on warm water, the water is on time, when the time comes, do not pick up the pot immediately, and simmer for 5 minutes.