How to ferment flour for making steamed buns

Baozi is a traditional food of the Han nationality. Most of them are made by fermenting flour and then wrapping buns. There are many ways to ferment flour. You can use dry yeast or old dough, which is called yeast fertilizer in some areas. The flour needs to be fermented in advance, generally for at least 2 to 3 hours. This is related to the indoor temperature. The higher the temperature, the shorter the fermentation time. Conversely, the fermentation time will become longer.

How to ferment flour for making steamed buns

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

step:

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. The surface of the kneaded dough will be very smooth. After it has rested for 3-5 minutes, you can divide it and start making dumplings. Put the wrapped dumplings directly in the steaming pot to proof. It can be proofed for 60-70 minutes at room temperature of about 30 degrees. The dumplings will become noticeably larger and the skin will bounce back to its original shape immediately when pressed by hand. 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.

How to make steamed buns

Ingredients: 500g long beans, 300g peeled pork belly, 1 green onion, a few scallops, soy sauce, cooking wine, salt, sesame oil Dough: 3 cups of flour, 5g yeast, 1.5 cups of warm water at about 30 degrees

Method: 1) Chop the pork belly into small pieces, add appropriate amount of chopped green onion, salt, light soy sauce, cooking wine and sesame oil and mix well; soak the scallops in cooking wine for two hours, steam them until soft, chop them into small pieces and mix them with the meat filling. 2) Wash the long beans, boil them in boiling water until cooked, and add a little sesame oil to make the beans green. Take out, drain and chop. 3) Add the chopped beans into the meat filling and mix well. Add salt according to your taste and mix well! 4) Mix water, yeast and flour and knead into a smooth dough. 5) Cover with a damp cloth and place in a warm place to ferment until it doubles in size. 6) After the dough is exhausted, divide it into ten even portions and knead into balls. 7) Roll it into round skins, put in the fillings and wrap them. 8) Put a semi-dry steamer cloth on the steamer, put the buns on it, leaving a gap in the middle, cover and let it rest for 15 minutes. 9) Put the pot on the stove with cold water, steam for 15 minutes after the water boils. Do not open the lid immediately after steaming. Wait for about 5 minutes before removing the lid!

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