How to make bun wrapper and recipe

An important step in making dumplings is making the dumpling skin. Generally, dumplings are made with leavened dough, so it needs to be fermented in advance and then the dumpling skin can be made after fermentation. Medium-gluten flour should be prepared. High-gluten flour or low-gluten flour cannot be used to make dumplings. The dumpling made with medium-gluten flour will have better leavened effect. We should pay attention to this aspect. Let us understand the method and recipe of making dumpling skin.

How to make bun wrapper and recipe

Ingredients: 250g all-purpose flour, 2g yeast powder, 1.5g baking powder, 20g powdered sugar, 200cc fresh milk or long-lasting milk, 10g margarine or Meiji butter. Step 1: Prepare the ingredients. The butter must be melted. Step 2 Mix everything and knead into a dough; place in a container and wait for the dough to mature. step3 Leave at room temperature of 25 degrees for 2 hours. Step 4: Start adding fillings according to personal preference. step5 Use baking paper to place the buns into the steamer tray of the rice cooker. step6 Steam for 20 minutes.

How to make soft bun wrapper

IngredientsA) First fermentation dough (old dough):1. 40 degrees C warm water - 150g/CC2. Sugar/Sugar-2 teaspoons3. Instant yeast - 2 teaspoons (can be reduced to 1 teaspoon) 4. Low-gluten flour - 300 grams (B) Second fermentation dough: 1. The entire first fermentation dough 2. Low-gluten flour - 80~100 grams (don’t add all the flour at the beginning, leave 20g, and add more later if needed) 3. Wheat flour or corn starch (the white kind, not yellow cornmeal) - 70 grams 4. Granulated sugar/powdered sugar - 80 grams 5. Lard or cooking oil or white oil - 30 grams 6. Water - 30 grams, 7. Double-acting baking powder/baking powder - 1~2 teaspoons (4g~8g). If it is not available, replace it with 1 tablespoon of ordinary baking powder, or you can choose not to use it. 8. Because of the yeast type, if the old dough has too much alcohol smell, you can add 1/4 teaspoon of edible alkali or baking soda to knead the dough for the second fermentation. (C) Filling: any. The fillings of the buns depend on personal taste. You can add kaya, curry chicken/pork, jicama, vegetarian ingredients, etc. Method A. For the old dough: 1) In a mixing bowl, dissolve the yeast, sugar and one tablespoon of flour from the first fermentation dough (A) into 150cc of warm water. 2) Let it sit for 20 minutes to determine the activity of the yeast (produce rich foam). 3) Add all the low-gluten flour used to make the old dough, knead for 3 minutes to form a uniform dough, cover the bowl, and let the dough ferment at 30 degrees C for 4 to 6 hours. After six hours of fermentation, the dough has a strong wine aroma. If the weather is cold, you can use your home oven 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. B. Dough preparation: 1) First, add 12g of double baking powder to corn starch and low-gluten flour and sift them for later use. 2) Then add the fine sugar, water, oil and other ingredients (B) into the dough (A) that has been fermented for 4 to 6 hours, and knead until the sugar dissolves. 3) Finally, add the sifted dry powder (1) and knead carefully for 15 to 20 minutes until it is shiny and not sticky. Roll the soft and non-sticky dough into a ball. Cover with a bowl and let the dough rest for 10 minutes. 4) After the dough has rested, divide it into 12 to 15 portions and roll each into a ball.