How to ferment flour to make steamed buns

Most of the time, steamed buns are made with fermented flour. The steamed buns made with fermented flour have a softer texture and are better for the stomach. When fermenting flour, you need to ferment it in advance. You need to prepare all-purpose flour, appropriate amounts of water, salt and yeast, and you can also prepare baking powder for fermentation. All of them are good. Note that if the room temperature is too low during fermentation, the fermentation time will be longer.

How to ferment flour to make steamed buns

Ingredients: 250g all-purpose flour, 140g water, 5-6g dry yeast powder, 2g baking powder

step:

1. Mix all the above ingredients and knead the dough by hand for no less than ten minutes. If you use a bread machine, ten minutes will be enough. 2. The surface of the kneaded dough is very smooth. After 3-5 minutes of proofing, you can divide it and start making dumplings. 3. Put the wrapped dumplings directly in the steaming pot for proofing. 4. Let them proof at room temperature of about 30 degrees for 60-70 minutes. The dumplings will become significantly larger and the skin will bounce back to its original shape immediately when pressed by hand. 5. Steam them in cold water for about 20 minutes. Turn off the heat and open the pot after 2-3 minutes. A pot of white and plump dumplings will be perfectly presented.

Ingredients: onion, bean paste, soy sauce, lean meat, salt, sesame oil, chicken essence, five-spice powder, beans, oil, eggs, flour, milk powder, ginger, water, yeast. Method: 1. Mix beans, chopped onion, ginger, lean meat, oil, soy sauce, bean paste, five-spice powder, chicken essence, sesame oil and salt until well mixed. 2. The dough made with milk powder, flour, eggs, oil, water and yeast is pretty good, but the fragrance is not very good and the appearance is not beautiful. 3. After wrapping the bun dough, let it rest for 20 minutes, put it in a pot with cold water, steam it over high heat for 15 minutes, and remove from the pot 5 minutes after turning off the heat.

Method 2

Main ingredients: 2 jin of flour, 2 liang of minced meat, half a cabbage (3 liang), 1 scallion. Side ingredients: ground ginger, soy sauce, salt, sugar, chicken essence, pepper. Method: 1. Add flour and sesame oil to knead evenly, cover with lid and ferment until honeycomb holes appear. 2. Add minced ginger, soy sauce, sugar, salt, chicken essence and pepper to the minced meat and mix well. Finally, add chopped green onion and mix well. 3. Knead the fermented dough evenly, roll it into small pieces, put the meat filling in, knead it, and steam it in a steamer for 20 minutes. Tips 1. Add some sugar when kneading the dough, and steam it in a cold pot, so it will become very big. 2. Be sure to add some salt to the cabbage to remove the water.