Different regions have different eating habits. For example, the most common ones are rice in the south and noodles in the north. Speaking of pasta, steamed buns can be said to be the staple food of northerners, and compared to other noodles, steamed buns The price is relatively cheap and the taste is delicious. One bite is soft and soft, with some refreshing dishes, you can eat at least two steamed buns per meal. With the continuous improvement of living standards now, many people like to make their own steamed buns at home. The steamed buns made in this way are clean and hygienic, and they can be eaten at ease. However, generally the steamed buns made at home will have the phenomenon of "dead mask". The steamed buns are neither fluffy nor fragrant, so what is going on?
Now the steamed buns sold outside are basically white and soft. It is not difficult to guess that some kind of additives may have been added, so this time we want to eat more If you’re healthy, it’s not as good as making it yourself at home. The steamed buns made by yourself will be more assured to eat with real ingredients. How can we steam soft buns? In fact, it is wrong to steam the steamed buns directly in the pot. At this time, there are two steps that cannot be ignored. I will take everyone to take a look today.
The ingredients needed are: flour, yeast powder, baking powder
Steps:
1. Pour the flour on the panel, and then use your fingers to make a small nest in the middle, which is convenient for adding water and seasoning , Add an appropriate amount of yeast powder, baking powder and a little sugar (the sugar is added because the yeast needs nutrients, so that the steamed buns will be soft), and then add an appropriate amount of water in batches, the first time you can put more, and then knead Into a dough shape.
2. Make sure to knead the dough until there are no bubbles inside and the surface is smooth and delicate. Then cover it with plastic wrap and leave it to wake up for about 2 hours.
3. Put the awake dough into a small amount of flour and knead it for a period of time to knead out all the air inside. The steamed bun will be more chewy.
4. Knead the dough into strips first, divide it into small pieces of uniform size with a knife, and then knead each small dough into a semi-circle shape (in fact, the buns are more than half Round or rectangular ones, knead whatever you like), then put the kneaded dough in a steamer and leave it to ferment for an hour without a lid.
5. Wrap the lid of the pot with a layer of cotton cloth (so that the steam can be evenly distributed when steaming), cool the pot under water, and steam for 30 minutes before taking it out. .
Tips:
1. When steaming steamed buns, add an appropriate amount of white sugar to the flour to increase the speed of fermentation. The steamed buns will be softer and more delicious.
2. Put the steamed buns on the steamer. Do not cover the cover immediately. You should open the cover and ferment for one hour before steaming under the cover.
Okay, the above is the practice of northern big steamed buns. The steamed buns made this way are soft and sweet, with a layered internal structure and very chewy. I like to eat pasta. Friends of you must try it at home. If you don’t understand the way of steamed buns, you can leave a message below the comments. Don’t forget to pay attention to your favorite babies.
