How to make buns white and soft

Baozi is a common staple food in northern my country. It is filled with stuffing and is a common way of eating pasta. When making baozi, the flour must be fermented in advance. If you want to make the baozi white and soft, the fermentation process is more important. In addition, the type of flour chosen is also important. Do not choose low-gluten or high-gluten flour, but be sure to choose medium-gluten flour. This is also the guarantee that the baozi will taste white and soft after fermentation.

How to make buns white and soft

First, don’t use high-gluten flour, ordinary household flour will do. Second, do not use baking powder to make dough, as it does not have enough swelling power. When making dough, put half a tael of old yeast dough, soak it in lukewarm water (35 degrees), mix it with two pounds of flour and wait until it rises to 1.5 times its original volume. In fact, the dough can still rise without yeast, it just takes a little longer.

You've been sending it out for too long, which not only makes it more susceptible to bacterial infection (it will have a smell like stinky feet) but also increases the amount of alkali used. Remember, as long as the volume is obviously larger than before, it's fine. It's the limit when it doubles in size. Don't increase it any further. Third, put the risen dough on the chopping board, sprinkle 5 grams of edible alkaline flour (or baking soda flour) on it, and knead it in, making sure it is thoroughly kneaded.

Specific approach

Filling: 500g long beans, 300g peeled pork belly, 1 scallion, 3 scallops, 10g light soy sauce, 5g cooking wine, 5g salt, 10g sesame oil. Dough: 3 cups of flour, 5g of 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, add the fillings and wrap it up. 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 cold water and 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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