Whether steamed steamed buns are cooked in cold water or hot water, many people make mistakes, no wonder steamed buns are not delicious

Today I will share with you the method of steaming steamed buns, master some details and skills, and make soft and delicious steamed buns at home.

【Steamed steamed buns】

Prepare the ingredients: 500 grams of flour, 4 grams of yeast powder, 3 grams of salt, 2 grams of baking soda, a pinch of lard.

Steps:

1. Put 2 grams of baking soda, 3 grams of salt, and 4 grams of yeast powder in a basin, add about 250 grams of water, and dissolve the yeast powder.

The yeast powder melts with water in advance, and the dough will be more uniform when the dough rises; In addition to adding yeast, you also need to add a little salt and baking soda, adding salt can make the steamed bread more chewy and tasty, adding baking soda can not only speed up the dough speed, but also neutralize the sour taste produced by the yeast during the fermentation process.

2. 500 grams of flour are placed in a basin, the dissolved yeast water is added in batches, a small piece of lard is added, stirred with chopsticks after each addition of water, all stirred into a dough and then kneaded with hands, kneaded into a dough and covered with a lid to rise for 30 minutes. Adding lard when mixing noodles can make the skin of steamed bread smoother and more fragrant.

3. The temperature is relatively high in summer, and after 30 minutes, the dough can basically ferment to twice the size; At this time, sprinkle some dry flour on the cutting board, then take out the fermented dough, and put it on the cutting board to knead and exhaust the dough to expel the excess gas in the dough.

4. Then divide the dough into 60 grams of dough, continue to knead the dough, knead each dough, knead and slip, and add some dry flour from time to time when kneading, so that the steamed steamed buns are layered, chewy and have a good taste.

5. Knead each dough smooth, arrange it into a steamed bun shape, then put it on the cutting board, let it stand for about 3 minutes, and carry out the second proofing.

6. Add enough water to the steamer, then put the steamed bread blanks that have been proofed twice into the steamer, cover the pot, start the timer after the steamer is steamed, and steam on high heat for about 12 minutes.

7. After 12 minutes, turn off the heat, simmer for 2 minutes, and then open the lid, and the soft, delicious and chewy steamed buns are ready.

3 points of steamed steamed buns:

1. In addition to adding yeast, add a little salt and baking soda when mixing the dough.

2. If you want the steamed bread to be delicious, you must knead it more when kneading the steamed bread blank, and add dry flour at the same time.

3. The steamed steamed buns must be cooked in cold water, so that the steamed steamed buns will be softer; If the hot water is put in the pot, the high temperature is easy to scald the yeast to death, and the steamed steamed bun is not soft enough.