How to make steamed buns white and delicious

Everyone knows that steamed buns are a very cheap food and are good for the body. But many people don’t like to eat steamed buns because they have no fillings, are dry, and are even difficult to swallow. With the development of the times, diet has become more and more abundant, so such tasteless steamed buns are not very popular. It is not easy to make delicious steamed buns. Next, I will introduce to you some tips on making delicious steamed buns.

1. Selection of flour. Flour is mainly divided into high-gluten, medium-gluten and low-gluten flour. Among them, high-gluten and low-gluten flour are generally used to make bread and cakes, while medium-gluten flour is suitable for making steamed buns. The bulk flour that is generally not marked in supermarkets is all all-purpose flour and can be used to make Chinese pastries.

2. Let the dough rise. Yeast powder fermentation: This is easier and suitable for beginners. Generally, 500 grams of flour and 5 grams of yeast powder can be added. Dissolve the yeast powder in warm water and then add it to the flour.

3. Knead the dough. The ratio of flour to water is also critical. Generally, warm water is used to knead the dough, around 30 or 40 degrees. The water temperature can be a little higher in winter because the best temperature for dough rise is around 30 degrees. The ratio of flour to water is generally 2:2. Different flours have different water absorption capacities, and the ratio can be adjusted appropriately according to the softness or hardness of the dough. You can add a small amount of lard when kneading the dough, and the steamed buns will be whiter and more fragrant. Adding a little sugar to the dough in winter can help the dough ferment quickly.

4. Let the dough rest. The kneaded dough must be covered with a wet cloth and allowed to rise for about 1 hour. When the dough has evenly spaced sesame-sized honeycomb holes, it means the dough has risen. If the dough does not rise, dig a small hole in the middle of the dough, pour in 1 or 2 small cups of white wine, let it sit for 10 minutes, and the dough will rise.

5. Steaming. Place the steamed buns in a steamer and cook them in cold water. You can add an appropriate amount of salt or orange peel to the water. Salt can promote fermentation and orange peel can enhance the flavor. If the old dough steamed buns turn yellow after being steamed, you can add some vinegar to the water, then steam the buns in the pot for 10 minutes, and the buns will turn white.

6. Honey fermentation. If you don't have yeast, you can use honey instead. Add 250 grams of water to 500 grams of flour and two spoons of honey, and knead the dough evenly. This method takes slightly longer to ferment, from 4 to 6 hours.

7. Add some beer to the dough. Beer also contains fermentation ingredients. When kneading the dough, half of the water can be replaced with beer, and the steamed buns will be extra soft.

By mastering these seven techniques, you can make steamed buns white and soft! Next time you make steamed buns, remember the 7 tips above, and you will be able to easily steam white, big, fragrant and delicious steamed buns!