How to steam buns.

Whether in the north or south, a common type is steamed buns. Specifically,steamed buns, because they are simple to make, have a sweet and delicious flavor, and are very popular. Steamed buns, which are made with yeast, are pure white in color and have a fluffy and tender texture, making them a beloved staple in homes. How to make steamed buns

Steaming Delicious Ingredients

Needed 400g high-gluten flour, 4g yeast powder,

sugar 10g, 240ml warm water. Steps

1 Add sugar and yeast to the flour, and mix with water to form a dough. Then knead into a smooth dough.

2 Place the kneaded dough in a warm place to ferment until it doubles in size.3 Knead and deflate the fermented dough, and divide it into evenly sized pieces. Then, shape each piece into a steamed bun. 4 Cover the steamed buns with damp cloth and let them ferment for about 20 minutes.

5 Add water to the steamer and place the steamed buns in it. Gradually increase the heat, and when the water boils, steam for 15 minutes. After turning off the heat, let it sit for a few minutes before opening the pot and removing the steamed buns.

Problems and solutions for steaming buns

1 The surface of the steamed buns always forms large bubbles, which collapse immediately after opening the steamer, making it feel like they have blisters.

This is because the dough has over-fermented, causing the structure to expand and support the surface, but it loses its support, so it collapses again after expanding.

Reducing the fermentation time or reducing the amount of yeast powder can solve this problem.

2 Another common problem is that steamed buns are always dense, with some parts even inedible, like stone. This is obviously due to insufficient fermentation, especially insufficient secondary fermentation. It is mainly caused by the lack of time for the yeast to ferment and expand in the dough, so the dough structure is not fully expanded, resulting in a hard texture for the entire steamed bun. Increasing the fermentation time, especially the secondary fermentation time, or increasing the amount of yeast powder can solve this.

Small tips for steaming buns1 If you don't have yeast when making dough, you can usehoney

instead. Add 15-20g of honey to every 500g of flour.

After kneading the dough, you can let it ferment for 4-6 hours with a damp cloth.Honey-steamed buns are soft and fragrant, with a sweet aftertaste. 2 When fermenting dough, people often add an appropriate amount of alkaline agent to remove the sour taste. Check whether the amount of alkaline agent is appropriate. If the dough has evenly sized holes the size of sesame seeds, it indicates that the amount of alkaline agent is appropriate.3 When steaming buns, if the dough doesn't ferment properly, you can dig a small hole in the middle of the dough and pour in a small amount of white wine, and let it sit for 10 minutes, and the dough will ferment.

4 In winter, the indoor temperature is low, and it takes longer to ferment. If you add a little sugar to the dough during fermentation, you can shorten the fermentation time.5 After steaming, if the steamed buns turn yellow due to excessive alkaline agent and have a pungent alkaline taste, you can add 100-160g of vinegar to the water used to steam the buns. Then, place the steamed buns in the pot and steam for 10-15 minutes, and the buns will turn white and have no alkaline taste.6 When steaming buns, add a little salt water to the flour, which can promote fermentation, and the steamed buns will be white and soft. If the holes are evenly sized, it indicates that the amount of alkali is appropriate.

3. When steaming buns, if the dough does not rise, dig a small hole in the center of the dough and pour in two small cups of white wine. Wait for 10 minutes, and the dough will rise.

4. In winter, when the indoor temperature is low, the dough often takes longer to rise. If you put a little sugar in the dough during fermentation, you can shorten the rising time.

5. If the steamed buns turn yellow due to excessive alkali and have a bad taste, add vinegar to the water in which the buns are steamed.Vinegar 100-160g, place the steamed buns in a pot and steam for 10-15 minutes, and the buns will turn white and have no alkaline taste.

6. When steaming buns, add a little salt water to the flour, which can promote fermentation and make the steamed buns white and soft.