With a few tricks, it is very difficult to fail in steaming buns, which are fat and fluffy

Many friends have troubles when steaming steamed buns, steamed buns are either dead or collapsed, in fact, this is a common phenomenon when steaming buns and steamed buns, sometimes it is still good when it is in the pot, but it collapsed after opening the lid, today I will share with you how to steam white and fat buns at home, no dead skin will not collapse;

If you want to steam fluffy and soft buns, the first point to pay attention to is the choice of flour, the flour is all-purpose flour, that is, common ordinary flour, or high-gluten flour can also be used, but low-gluten flour is not recommended; The second point is full fermentation, it is recommended to make buns after 2 times of fermentation, the first time the dough is kneaded to carry out a full fermentation, generally it is necessary to wait until the dough volume grows to 2 times the size, and then exhaust, the exhaust must be thorough, so that the structure of the 2 fermentation will be more delicate and uniform; The third point is that the filling of the bun should not be very watery, if it is a vegetable filling, it must be squeezed dry in advance to avoid the dead skin of the bun caused by water; The last point is the water temperature of steamed buns, steamed buns are steamed in a pot of cold water, cold water slowly rises with the temperature, which is conducive to the expansion of yeast. If you like it, you can try it!

[Ingredients] 500g flour, 5g yeast, 15g sugar, 250ml warm water

【Filling】500g pork, 1 piece of dried tofu, chopped green onion, salt, cooking wine, light soy sauce, oyster sauce, dark soy sauce, green onion, ginger and garlic water;

【Directions】

Add 5g of yeast to the prepared 250ml of warm water, the water temperature here should not be too hot, too hot will burn the yeast to death, resulting in the dough can not get up, the water temperature is probably the fingers stretched into the water to feel not hot; Here you can add another 15g of white sugar to promote the fermentation of yeast;

After the yeast water is ready, pour it into the prepared 500g of flour, stir while pouring, stir into a medium-soft and hard dough, knead the dough for a little longer, try to knead the surface smooth;

The softness and hardness of the dough can be selected according to your preferences, the soft dough will be easier to knead, the harder dough will have a better supporting effect, the folds of the bun are not easy to disappear, and the noodles will be put aside for an hour and a half after kneading;

Add a little salt, cooking wine, light soy sauce, oyster sauce, dark soy sauce to the prepared 500g meat filling, and stir well;

Then add a small amount of green onion, ginger and garlic water, green onion, ginger and garlic water is to put the prepared green onion segments, ginger slices, and garlic slices in a bowl, add hot water, and soak for half an hour; Fully stirred evenly, this is the key to the tenderness and juiciness of the filling, and it is also a universal meat filling method;

Add a little diced tofu and chopped green onion, stir well, this step must be fully stirred to avoid the subsequent filling scattering; So that the filling is ready;

After an hour and a half, look at the fermentation of the dough, the volume has become significantly larger, poke a hole in the dough with your fingers, and it means that the fermentation is in place if it does not retract or rebound;

Take it out and rub the exhaust, drain the air inside, and the fermentation will be more uniform after 2 times, which is the key to the fluffiness of your buns.

Take a dough, roll it into a dough with thick middle and thin edges, put the filling, wrap the thumb inside, the index finger on the outside, pinch out a uniform fold for it, and finally seal a mouth, if you feel that the top skin is a little too much, you can pinch it off;

After wrapping, put it on the steaming drawer for half an hour after proofing twice, and then steam after the two proofing times and the volume of the bun becomes significantly larger;

Steaming in a pot on cold water, the amount of water should not be too slow, to avoid overflowing after the water is boiled, causing the buns to die of skin, boiling water and steaming for 15 minutes, after steaming, turn off the heat and simmer for 5 minutes before coming out of the pot, to avoid directly opening the lid and cold air running into it, so that the buns will collapse;

Pay attention to these points, and you can steam fluffy and soft buns;

Summary of the practice of steamed buns:

1. Don't steam the steamed buns with too much water to avoid the water being full and causing the buns to be dead;

2. The ratio of yeast to flour is about 100:1;