How to make fennel buns

Modern people are under great pressure in life and work, so we must relieve stress in time. Among the methods of stress relief, the most common one is diet. If you often feel stressed, you might as well try making yourself a delicious meal. After eating it, you may find that the world has become different. So, let me tell you how to make fennel buns.

1. Take the baking powder and stir it in warm water to dissolve. If more water is used to dissolve the baking powder, then less water will be needed for kneading the dough.

2. Slowly pour the melted fermented water into the flour, stirring while pouring.

3. Then take clean water of the same temperature and continue to slowly pour it into the flour, stirring while pouring until it becomes a floc-like dough.

4. After kneading the dough, put it into a bowl and cover it with plastic wrap.

5. Ferment until it is 1.5-2 times larger. If the room temperature is high where you are, keep it indoors. If the room temperature is low, place it in the oven or microwave.

6. If you are not sure whether the dough has been fermented well, dip your finger in some flour and poke a hole in the dough. If it does not shrink, it is well fermented. If it slowly shrinks a little, it means it is not fully developed.

7. Pull open the fermented dough and you can see the abundant silk nests. If the buns you make are a little sour, they are over-fermented.

8. Take out the fermented dough, deflate it and knead it into a ball.

9. Roll it into long strips and cut it into equal parts. I feel it can be smaller, I divided it into 6 equal portions, and I feel 8 portions will be enough.

10. Roll the dough into a round shape and press it flat with your hands.

11. Then use a rolling pin to roll it out appropriately, making the edges as thin as possible and not too thin in the middle. The buns steamed in this way will not have lumps at the pinching and folding parts, and soup will not seep out of the bottom.

12. Fill the middle with stuffing and wrap it into a raw dough according to the technique of making dumplings.

13. Package all the raw embryos according to this method.

14. Soak the cloth in water and wring it out, place it on the steamer, put in the raw buns, cover the pot and let it sit for 15 minutes to allow the dough to relax, which will help the bun skin to stretch.

15. You can compare the raw dough after relaxation and you will find that it is very even and plump. But you need to be careful at this time, because there are only 3 in the pot, so the other 3 raw embryos are still on the chopping board. Pay attention to two points: 1. Sprinkle more thin flour under the raw dough, otherwise it will be difficult to pick up when the time comes. Or simply put it directly on a wet cloth to ferment. When putting it into the steamer, just pick up the cloth and put it into the pot. It would be best to have a spare steamer. 2. Cover the surface with plastic wrap or a towel to prevent it from drying out and hardening.

16. Pour cold water into the steamer and put the raw dough into the steamer. Bring to a boil over high heat and then turn to low heat and steam for about 15 minutes. My buns are big and have lots of fillings, including meat, so they can be kept longer for a longer time. You can open a small gap to check in the middle of the process, but it is not recommended to lift the lid several times to observe. It is useless to observe after the food is already in the pot. When the time is up, do not open the lid immediately. Simmer for 10 minutes before opening it. This is to allow the steam to dissipate slowly and avoid shrinking after suddenly encountering a large amount of cold air. So you can lift the lid a little bit in the middle of the process to check the situation, so you don’t have to rush to open it after you’re done.

17. After steaming, the buns will expand together, so please keep a distance between them when putting the raw dough into the steamer. Leaving sufficient spacing is also a step to ensure the smooth fermentation of the buns.

18. The diameter of the steamed buns was measured with a ruler and was about 10cm. It’s big enough, haha.

Many housewives are worried about what to eat today, but you don’t have to worry today. According to the editor’s introduction today, hurry up and serve this newly learned fennel bun on the table!