How to make steamed bun wrappers

The method of making bun skin is relatively simple. To make bun skin well, you must first ferment the flour, which is also the most common way to make steamed buns. Ferment it for 2 to 3 hours, and then roll it into bun skin to wrap the buns. Put the wrapped buns into the steamer and do not turn on the fire immediately. It needs to be fermented for a second time for about 20 minutes. Then turn the heat to high. After the water boils, change to medium or low heat, steam for about 15 minutes, and simmer for a few minutes. The buns are done.

How to make steamed bun wrappers

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.

Pickled mustard greens steamed buns

Ingredients: 2 pickled mustard greens, 1 pound of minced meat, 10 green onions, 500g of dough. Step 1: Soak the pickled mustard greens in water for about 2 hours, then wash, drain and cut into small pieces for later use. ? Filling: minced meat, chopped green onion, pickled mustard greens, rice wine, soy sauce, turmeric powder... Mix all the ingredients well and put them in the refrigerator for later use. ? Basic dough: bread machine ~ press the "dough" button for 14 minutes, let it stand for 40 minutes ~ ferment ? Dough ingredients: 200cc water, 200g high-gluten flour, 200g low-gluten flour, 40g brown sugar, 10g dry yeast, 30g olive oil step 2 Divide the basic dough into 16 small doughs, knead them into balls with your hands, roll them into round dough, then wrap them with pickled mustard greens and meat filling, and make them into buns. Place the wrapped buns in the steamer, cover with lid, and let sit for about 20 minutes to rise. Step 3 Turn on the stove and steam the steamed buns over medium-high heat for about 15 minutes. Open the lid slightly and steam over medium-low heat for another 5 minutes.

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