How to make buns at home?

Steamed buns are a very common food. Northerners have the habit of eating steamed buns in the morning. The fillings of steamed buns contain a variety of vegetables and meats, which are very nutritious food. Steamed buns can also be eaten as a staple food, and steamed buns are delicious when paired with porridge or soy milk. Many people do not know how to make steamed buns. In fact, steamed buns are very simple to make. So what is the method of making steamed buns at home?

How to make steamed buns at home

The basic ingredients needed to make dumplings are:

1. Flour. Flour is divided into three types: high-gluten flour, medium-gluten flour (also known as ordinary flour) and low-gluten flour. The lower the gluten content of the flour, the softer the bun skin will be. On the contrary, the finished product made from high-gluten flour is tougher and chewier. In addition, there is a kind of bun flour on the market that is specially used for making buns. It has a good texture, is very white, and has some leavening agents added to it. The steamed buns are particularly soft, white and large.

2. Clarified flour, which is wheat starch, is a protein-free flour, so it has no gluten. It is added to the flour used to make buns to reduce the gluten content of the flour, making the finished product softer.

3. Corn starch, starch extracted from corn, has the same function as corn starch. Used as a substitute when starch is difficult to obtain.

4. Salt Salt mainly has the function of adjusting sweetness or enhancing flavor. Generally, refined fine salt is used. Adding a small amount of salt when making dough can also increase the elasticity of flour.

5. Granulated sugar is one of the indispensable main ingredients for making buns. In addition to adding sweetness, it can also soften the texture of the finished product.

6. Double-effect baking powder/double-effect baking powder is a chemical leavening agent made of baking soda and other acidic materials. It begins to produce carbon dioxide when dissolved in water, and then produces a large amount of gas when it encounters high temperature during steaming, achieving the effect of loosening the bun skin. Ordinary baking powder starts to produce carbon dioxide when it comes into contact with water. By the time it is steamed, it no longer produces gas, so the effect is not so good.

7. Dry yeast & fresh yeast. Yeast is a single-cell plant. Adding it to the dough for fermentation can produce gas to expand the volume of the dough and produce a special flavor. When using, the amount of fresh yeast used should be twice that of yeast powder, and it should be sealed and stored in the refrigerator.

8. Ammonium bicarbonate, commonly known as stinky powder, is also one of the leavening agents used to make extra soft bun skins, and the amount used is extremely small.

9. White oil, commonly known as chemical lard or hydrogenated oil, is an odorless and tasteless white solid fat made by hydrogenating lard according to its properties. Using white oil can make the bun skin whiter. If white oil is not available, lard, corn oil or soybean-derived salad oil can be used instead.

2. How to make the bun wrapper dough:

Basically, there are two ways to make bun wrappers:

1. Direct fermentation is the easiest and most time-saving method, but the flavor of the bun skin will be a little poor. However, if the filling is well made, it will be just as delicious. Please refer to: How to make steamed buns at home easily.

2. The old dough fermentation method is more laborious because the old dough fermentation time is calculated in days, so the dough will become sour and needs to be added with alkali, which is very troublesome. If there is too much alkali, the dough will turn yellow, while if there is too little alkali, the dough will turn sour. It requires skill and experience. But the flavor of the bun skin is relatively richer. Most commercial productions use this method. Because the work is done every day, the old dough can be passed down continuously every day, and the money for yeast can be saved! Moreover, most steamed bun shops will put a bowl of sulfur powder at the bottom of the steamer while steaming. The sulfur-containing vapor can be used to bleach the buns, ensuring that the bun skin will not turn yellow even after being steamed for a long time!

Mommy used a compromise method to replace the old dough fermentation method, adopting the medium-start method of making bread, which retained the unique wine aroma of yeast, but eliminated the acid of the old dough and avoided the process of adding alkali. This is more suitable for home-made buns.

(Compromise old dough fermentation method: In a mixing bowl, first dissolve the yeast, sugar and one tablespoon of flour in 150cc of warm water. Let it stand for 20 minutes to determine the activity of the yeast (rich foam), then add all the low-gluten flour used to make the old dough and knead it into a uniform ball. Cover the dough and let it ferment at 30 degrees C for 4 to 6 hours. The picture shows the dough after six hours of fermentation, with a strong wine aroma.

3. Important points to note when using yeast:

I often see many chef friends asking the same question online: Why is the bun skin I make so hard and not as soft as those sold outside? In fact, many times the problem lies with the yeast. The activity of yeast cannot be determined solely by the expiration date, because yeast is too fragile and can easily become ineffective.

4. Testing baking powder or commonly known as baking powder:

In fact, not only yeast, but also baking powder/baking powder that has just been purchased or has been stored for a long time must be tested, especially when purchased in bulk (not in original packaging). The method is simple. Sprinkle half a teaspoon of baking powder into hot water. If no abundant foam emerges, discard it. I have tried buying hair powder that didn’t work! Although the shelf life is still within the validity period.

Old yeast dough. Old yeast is also called yeast. In the past, fresh yeast was difficult to obtain, and this yeast fermentation method was usually used to make leavened dough products. Yeast is a traditional way of fermenting dough in the food industry. It is economical and convenient, but its disadvantage is that it takes a long time and alkali must be added to neutralize the sour taste when used. If too much alkali is added, the dough will turn yellow and have a strong alkaline taste. If not enough alkali is added, the dough will become sour. How much to add depends entirely on experience and the condition of the dough, which is not easy to master.

1. Traditional method of making yeast dough:

Day 1: Mix 50g flour, 1 tsp instant yeast, 1 tsp sugar and 50g water in a container, cover with a clean damp cloth and let it ferment for 1 day.

The next day: Add 300g of flour and 150g of water to the dough that has been fermented for one day, stir well, cover with a clean damp cloth, and let it ferment for another day. It becomes old dough or yeast.

Day 3: You can make the dough. Here are the steps:

1. First, mix 450g old yeast dough, 60-100g fine sugar (sweetness depends on taste), 1/2 tsp alkaline water, 3 tbsp water, and 1 tbsp double-acting baking powder (optional) and knead until the sugar dissolves.

2. Sift in 300g of flour, 1/2 teaspoon of salt and 3 tablespoons of cooking oil or lard or odorless cooking oil, knead until the dough becomes soft, smooth and not sticky. Roll into a ball and cover to let rise for 30 minutes before dividing and shaping.

3. Add 300g of flour and 150g of water to the remaining 100g of yeast, and knead it into a ball. Cover it with a clean damp cloth and let it ferment for 1 day. It can be used again the next day. It can be passed on continuously, but you must pay attention to keeping it clean and covered. If the dough is contaminated by bad bacteria, it will become smelly or grow mold, which will be harmful to health and must be discarded. If you do not plan to make dumplings or steamed buns the next day, seal the 100g of yeast and store it in an ice cube tray. When you need it, take it out and thaw it the day before. Then add the required amount of flour and water and leave it until the next day to make dumplings or steamed buns.

2. Middle seeding method:

My mom likes to use this method to make dough because it combines the advantages of direct fermentation and old yeast dough. The preparation time is not too long, and the unique wine aroma of yeast is retained, but the acid of old yeast dough is eliminated, so the process of adding alkali is eliminated.

Materials and methods are as follows:

Ingredients: 300g low-gluten flour or plain flour, 150g water, 1 tablespoon fine sugar, 2 teaspoons instant yeast

1. Mix the water, sugar, yeast and 1 tablespoon of low-gluten flour and let it sit in a warm place until it rises.

2. After about 20 minutes, the mixture will produce rich foam, otherwise the yeast is ineffective and you need to discard it and buy a new batch.

3. Add the remaining low-gluten flour in the ingredients

4. Use chopsticks to stir until it becomes cotton wool

5. Knead it with your hands for 2-3 minutes to form a uniform dough

6. Cover and ferment at 28-30 degrees C for 4-6 hours. (Try not to exceed 8 hours, or it may become sour)