How to make steamed buns

For you who study and work hard every day, the greatest pleasure is playing and eating. There are many places to play and many places to eat, but few places to eat delicious food. Instead of searching blindly, it is better to do it yourself. Next, I will introduce to you the method of making steamed buns.

1.121 First dissolve the sugar in warm water (if you don’t want to add sugar, this step can be omitted).

2.212 Put the flour into a bowl.

3.1 Let it sit for a while.

4.2 Add 3 grams of yeast.

5. Add salt to the flour and mix well. Then slowly add the yeast water to the flour, stirring with chopsticks while adding (if the yeast water is used up, just add warm water). Stir until the basin is full of large and small floc-like dough and there is no dry powder, then it is just right (as shown in the picture).

6. Knead the flocs together to form a preliminary dough. The dough at this time is quite rough. (As shown in the picture)

7.121 Use four fingers to pull the pushed out dough back, and then use the strength of your wrist to push it out again.

8.212 Move the dough to the workbench (because the workbench must be more convenient than kneading in a basin), use the strength of your wrist to press on the dough and push the dough forward.

9. After kneading, the dough will become longer, so use your fingers to pull it back.

10. Pull the dough to the end close to you.

11. Continue to push out and then pull back.

12. After letting go, the dough will look like a long horizontal strip.

13. Change the dough into a straight shape.

14. Start kneading from the end that is not in front of you, and use the strength of your wrist to push the dough out.

15. After pushing it out, continue to pull it back.

16. Pull it until it is half a circle to a full circle, and continue pushing it out.

17. Keep kneading like this repeatedly.

18. Knead the dough until it becomes smooth and delicate. The whole process is actually like rubbing clothes on a washboard when washing. There are steps here so it seems fixed, but when kneading it is actually a series of movements.

19. Put the kneaded dough into a larger container and cover it with plastic wrap.

20. Ferment until the dough is about twice as large as the original dough. The volume of the fermented dough has increased, but the surface is still very smooth. If the surface looks like it has a lot of bubbles and is soft, it has definitely been over-fermented.

21. Dip your finger in a little dry powder on the fermented dough and poke a hole in it. The hole should not wrinkle, shrink or collapse.

22. Take out the fermented dough, deflate it, and knead it back to its original size. At this time, you can start shaping the dough to make steamed buns.

After reading the editor’s introduction above, do you think that making steamed buns is very simple? If you are interested, you might as well try it yourself, you will definitely gain something!