What is the recipe for bun wrappers?

Friends who eat breakfast every day usually choose to eat a few buns and then have a bowl of milk or soy milk, which can basically make them full. Of course, some friends like to make breakfast at home, and steaming buns at home is more economical and cost-effective at this time. So the question is, how to make bun wrappers specifically? In fact, the method of making bun wrappers is very similar to that of dumpling wrappers, except that there is an additional yeast fermentation process. Let’s learn how to make it below!

Baozi skin recipe

1. Put the flour in a bowl.

2. Dissolve yeast and sugar in warm water (this process takes five minutes). Be careful not to make the water temperature too high, just warm to the touch, otherwise it will kill the yeast and the yeast will become inactive.

3. Pour 2 into 1, immediately stir with chopsticks to form small dough, then knead it into a non-stick dough with your hands. If you mix the dough in a ratio of 2:1 flour:water and it's wet, add more flour. The kneaded dough should meet the “three lights”: shiny surface (the surface of the dough is smooth and not sticky to the hands), shiny hands (no dough on the hands), and shiny basin (no dough in the basin). After mixing, cover the basin with a damp cloth and place it in a warm place to ferment. You can put it indoors in the summer and on the heater in the winter, but never put it in the sun! The fermentation time is about 1 hour.

Note: When pouring water into the flour, avoid adding water little by little, and be sure to add enough water at one time. The dough made by adding water little by little is not gluten enough and needs to be kneaded for a long time to achieve a smooth surface.

4. After fermentation, the dough will smell slightly sour. Take out the fermented dough, place it on a thinly floured chopping board, add some flour and knead it into a non-sticky dough. Let rise for ten minutes.

5. Now you can make steamed buns, steamed rolls and other leavened foods. After finishing, let it rise for another 20 minutes. During this period, prepare the steamer, boil the water in the steamer, then put the proofed buns, flower rolls, etc. into the steamer and steam for 15 minutes. Add less water and knead the dough harder.