Teach you 3 tips for steaming steamed buns at home, simple and delicious, no collapse or shrinkage, really fragrant

Today, I will share my know-how of making steamed buns with my dear friends, and I guarantee you a success. Here's what my tips are!

First of all, prepare 600 grams of plain flour, 5 grams of yeast, 5 grams of sugar, 350 ml of warm water, and 1 gram of edible alkali. If you have a pumpkin at home, you can also prepare half a pumpkin.

The first step is to pour the ordinary flour into the container, if there is a pumpkin, steam the pumpkin and press it into a puree while it is hot, put it in the flour, add yeast and sugar, promote yeast fermentation, pour warm water first, dissolve the yeast, and then pour warm water in parts, stir with chopsticks while pouring, stir into a large cotton wool, knead the dough with your hands, knead it into a smooth and hard dough (be sure to be harder, this is my first trick to make steamed buns), cover the lid and put it in a warm place, and the dough will be twice as large.

The second step, sprinkle a layer of dry flour on the panel, and then put a gram of edible alkali in the dry flour (this is the second trick to make steamed bread), edible alkali must be kneaded, do not have small particles, there are many pores in the good noodles, pour on the dry flour, knead and exhaust, knead for a while, and fully knead the edible alkali in the dough, so that the steamed steamed bread has no yeast taste, and it is particularly fragrant.

The third step is to knead the dough, arrange it into long strips, knead it into the same size by hand, knead each dough again, finish it from the outside to the inside, and knead it round.

The fourth step, after the steamed bread is done, add about 40 degrees of warm water to the steamer, spread a layer of oil-absorbing paper on the pot curtain, anti-sticking, put the steamed bread in turn, leave a certain gap between each steamed bread, cover the lid, and carry out the second steamed bread (this is the third trick), after ten minutes of glutinous hair, the steamed bread is significantly increased, steam for 30 minutes on high heat, simmer for another five minutes, open the lid, the fragrance of the steamed bread comes to the nose.

Look at the steamed buns I made, press it with your hand, it rebounds quickly, fluffy and soft, and when you take a bite after breaking it, it is particularly sweet and chewy.

To summarize my tips for success in making steamed buns:

1. The noodles should be a little harder, so that the steamed steamed buns are not easy to collapse;

2. Put one gram of edible alkali when kneading the dough, so that the steamed steamed bread has no yeast flavor and is particularly fragrant;

3. Be sure to carry out the second hair, don't waste time, just save this step, this step is very important.