How to make soft bun skin

When making buns, in addition to the well-prepared fillings, the bun skin is also very important, especially when the dough is fermented. Only when the dough is well fermented can you make a soft bun skin, which tastes more delicious. To make a soft bun skin, you must first pay attention to the fermentation of the dough and let it rest. There are certain skills involved. Let’s learn how to make soft bun skin. Let’s take a look.

How to make soft bun skin

Ingredients (A) First fermentation dough (old dough): Warm water (40 degrees C) - 80g Granulated sugar - 2 teaspoons Instant yeast - 1 teaspoon Low-gluten flour/package flour - 160g (B) Second fermentation dough: First fermentation dough - whole portion of low-gluten flour/package flour - 80g Starch - 75g (Corn starch can be used instead if there is no starch) Granulated sugar/powdered sugar - 75g Lard or cooking oil or white oil - 15g Stinky powder (edible ammonia) - 1/2 flat teaspoon (2g - can also be omitted) Water - 30g (If the dough is too dry later, you can consider adding another tablespoon of water) Double baking powder/baking powder - 1/2 tablespoon (6g)

practice

1) In a mixing bowl, dissolve the yeast, sugar and 1 tablespoon of flour from the first fermentation dough (A) into 80cc of warm water. Make sure the yeast is active (rich foam), then add all the low-gluten flour and knead into a uniform dough. Cover the dough and let it ferment at 30 degrees C for 6 hours. After six hours of fermentation, the dough will more than double in size and have a strong wine aroma. @For detailed pictures of dough-leaving techniques, please refer to the dough-leaving techniques for the fragrant and soft bun skins in the warm kitchen. 2) Sweet dough method: 1. First, add 6g of double baking powder to the starch and low-gluten flour and sift them for later use. (You can also choose to dissolve the baking powder and stinking powder into water together to avoid the baking powder not being fully dissolved and causing freckles on the bun skin) 2. Dissolve 1/2 teaspoon of stinky powder in 10g of water, add (A) dough that has been fermented for 6 hours, and then add (B) other ingredients such as granulated sugar, oil, water, etc. and knead until the sugar is dissolved. 3. Finally, add the sifted dry powder and knead on the workbench for about 10 minutes until it becomes a uniform sweet dough (this dough has a high content of powdered sugar and will be stickier and drier). The dough cannot be too soft, otherwise it will be difficult for the buns to become soft and bloomy. 4. Divide the dough into 10 to 12 portions and roll each into a ball. 5. Flatten the dough and wrap it with 1 portion of filling, about 20 to 25 grams. Close the mouth. It doesn't matter if the skin on the top is a little thick. The soft bun skin is not like the ordinary buns that require thin skin and rich fillings. Firstly, its skin tastes loose and sweet; secondly, if the skin is too thin, especially the skin on the top has no thickness, there will be dead skin. 6. Line the steamer with bun paper, cover it, and place it in a warm place such as next to the stove. After 20 to 30 minutes, start boiling 1500 to 2000cc of water in the steamer. Add a tablespoon of white vinegar to the water so that the skin of the steamed buns will not turn yellow. 7. After the water in the steamer boils, put the buns in the steamer and steam them over high heat for 10 minutes. Make sure the steamer lid is closed tightly to prevent air leakage.

Tips

1. How can I be sure that the warm water is not too hot (which would kill the yeast)? It's very simple, just add 2 parts of cold water to 1 part of hot boiling water, which is about 40 degrees Celsius. What is used here is about 15ml of hot boiling water + 25ml of cold water (the room temperature of cold water in Malaysia is about 26 degrees) "Unit of water: 1g=1ml=1cc" 2. Test the activity of the yeast powder in advance. The active yeast dissolved in the flour water and left for 15 minutes produced a lot of fine foam. If the yeast powder is expired, it will settle at the bottom of the quilt. The gouache is clearly distinguished. 3. Tips: If the weather is cold, you can use the oven at home as a fermentation box: preheat the oven for 2 minutes, turn off the power, put a large cup of boiling water in the oven, and put the dough and the covered bowl into the oven for fermentation. If the hot water in the cup gets cold, take out the bowl with the dough, repeat the preheating process for 2 minutes, and replace it with a cup of boiling water.