Steam buns, no alkali or milk, teach you 1 trick, 30 minutes to fill the bowl, soft and chewy

Introduction: When steaming steamed buns, our house only puts these 2 kinds, and it will fill the bowl in 30 minutes. The buns are soft and chewy.

Compared with rice and noodles, my family tends to use steamed buns as the staple food. The soft and white steamed buns will not feel greasy when you eat them. Especially the steamed buns just out of the pot will be liked by adults and children in the family. When steaming steamed buns, many people like to put alkali and milk to promote fermentation, but my family never uses these, and it can fill the bowl in 30 minutes. My steamed buns only need two kinds, and the steamed buns are especially soft and soft. Eat, but also chewy, don’t lose to the ones sold outside, I will share the methods and techniques of steaming steamed buns with you in detail below. Most northerners like to eat steamed buns. Instead of always buying them at a steamed bun shop, it’s better to make them yourself. , Don't worry about the ingredients, and you can eat without worry.

How to steam buns:

Spare ingredients: 400g flour, 200ml warm water, 4g yeast powder, 8g sugar;

Production process: In the first step, put the yeast powder in a bowl, add warm water of about 30 degrees to melt into yeast water, let it stand for a while, and mix the flour and white sugar;

In the second step, pour a small amount of the yeast water into the flour, stir it with chopsticks to form a flocculent shape, then knead it into a smooth dough by hand, cover it with a plastic wrap and let it stand for proof;

In the third step, it takes about half an hour to see that the dough is in place. Move it to the chopping board, knead and exhaust, and knead the dough smoothly into a long strip;

The fourth step is to pull them into noodles by hand, and arrange them into bun embryos, sprinkle with a thin layer of dry flour to prevent sticking, cover with plastic wrap, and relax for 20 minutes;

The fifth step is to add water to the pot, put the proofed steamed bun embryos over the water, start steaming in cold water, and steam for about 15 minutes on high heat. After steaming, turn off the heat and simmer for 5 minutes to get out of the pot.

The editor concludes: This method of steamed buns is very practical. I can make it very successfully every time. I don’t add alkali or milk. The steamed buns are soft and white, and they are especially delicious. My method of steaming buns is still I learned from my mother. Since I was a child, my family’s steamed buns have been made by my mother. My family members are used to this taste. Instead, they don’t like buying them outside. We all know that the most important thing about steamed steamed buns is fermentation. Fermentation is in place and steamed. Steamed buns are delicious. Every time I use this method shared by my mother to steam steamed buns, it will fill up in 30 minutes. I have learned how to ferment steamed buns. I don’t always have to buy steamed buns at a steamed bun store in the future. This method is also applicable Steamed buns, one learning and two purposes, is very practical, especially for northerners who like to eat noodles, it is worth collecting and learning.

Cooking tips:

1. Steamed buns, my house only puts these two, yeast powder and white sugar. The addition of white sugar can help promote fermentation and accelerate fermentation. The combination of these two can fill the bowl in 30 minutes. The taste of the buns is very good. ；

2. To melt the yeast powder, you must use warm water, not too hot water, otherwise it will be easy to scald to death. Warm water of about 30 degrees is suitable for the survival of yeast. Fermentation can be done at room temperature on hot days without special creation of conditions;

3. After the steamed buns are prepared, the second proofing is also important, so that the buns will be softer. Steam the buns in a cold water pot, usually 15-20 minutes. Don’t worry about the steamed buns. Open the lid, turn off the heat and simmer for a few minutes to prevent the sudden entry of cold air, which will cause the surface of the steamed bun to collapse and shrink. You need to pay attention to this.