This method of steamed bread has a stronger taste and does not need to be proofed twice

A few days ago, I went out to eat a steamed bun, and its taste is particularly strong! So, I immediately asked how to make it, and when I got home, I always wanted to try it for myself.

Today, according to the practice and proportion of learning, I tried to do it at home, and it was very successful! It's just such a texture, chewy and chewy, and my family likes to eat it!

To sum up the practice of steamed bread, although there is one more step of scalding noodles; But because there is no need for a second proofing, it is not troublesome to compare, and the texture and taste are good!

Share it below, try it at home if you like it.

The steamed buns do this, and they are strong and delicious

1. Mix the surface in two steps:

One of them: put 300 grams of flour in a basin, blanch the dough with 160 grams of freshly boiled hot water, and stir it into a flocculent.

After the dough has cooled slightly, mix your hands into a dough.

Second: Put 100 grams of flour in another basin and use 50 grams of warm water to dissolve 5 grams of yeast and mix the dough.

Finally, mix the two and knead them into a dough.

2. Mixed dough, do not need to rest; Place directly on a cutting board, add a little baking soda (about a gram) and knead together until smooth.

Divide into evenly sized dough agents

Then knead them separately

Cover with plastic wrap and let rise until the dough becomes significantly larger (depending on the room temperature, I woke up for 30 minutes this time).

3. Bring the water in the pot to a boil first; When the water is boiling, add the dough that has risen.

Steam for 15 minutes, turn off the heat, simmer for another 3 minutes, remove from the pan.