How to make buns soft and fluffy

If you want to make the buns looser and softer, the most important thing is to ferment the dough. The buns made by fermenting the dough will taste softer and more glutinous, and it is also very good for regulating the stomach and intestines. Especially for people with weak stomachs, eating some buns made with fermented dough regularly has a good effect on regulating the stomach and intestines. You must pay attention to the fermentation process, understand some fermentation techniques, and ferment it more fully.

How to make buns soft and fluffy

The things used are: flour, yeast, and water (warm water is best, as it will ferment faster). The process of making dough is as follows: 1. Pour the flour into a basin, use chopsticks to make a well in the middle, pour in a small amount of water, and add an appropriate amount of yeast powder. For “appropriate amount”, please refer to the instructions on the yeast package. Be sure to check the production date and shelf life of the yeast. Expired yeast will not be able to make dough. 2. Add water and stir with chopsticks until the flour becomes flakes. 3. Knead the dough into a ball with your hands until it is shiny, the dough, the bowl and your hands are shiny. 4. Apply some water on the surface of the dough to keep it moisturized. 5. Cover and place in a warm place to ferment. 6. The fermentation time depends on the temperature, it is shorter in summer and longer in winter. When the dough has doubled or tripled in size, it is ready. 7. To test whether the fermentation is successful, you can dip your finger in some flour and poke a hole in the dough. If the hole bounces back immediately, it means that the fermentation is not enough and it still needs to be fermented. If the surface of the dough collapses, it means that it is over-fermented and the dough will have a sour taste. You can use an alkali, such as baking soda, to neutralize it. 8. Check the inside of the dough, you will find honeycomb-like holes. The buns made with leavened bread will be fluffy and soft.

Specific method of making steamed buns

1. Prepare the ingredients: 750g all-purpose flour, 7.5g dry yeast powder, 7.5g baking powder, 7.5g white sugar, 375ml water, 500g fresh meat, and 500g cabbage. 2. Operation method:

1. Put flour, dry yeast powder, baking powder and sugar into a large bowl and mix well.

2. Add water and stir into pieces.

3. Knead the dough with your hands, place it on the counter and knead it repeatedly until the dough is smooth.

4. Cover the dough with a damp cloth and let it sit for more than 2 hours until it rises.

5. Chop the meat and cabbage, drain the juice, and mix them together evenly.

6. Add appropriate amount of oil, soy sauce, salt, pepper powder, five-spice powder, minced fresh ginger and MSG and mix well.

7. After the dough has risen, knead it until smooth, roll it into long strips, cut it into small balls, and roll it into small round pieces that are thin on the outside and thick on the inside to make bun skins for later use.

8. Wrap the filling in the skin and pinch it into buns with fine patterns. Place white paper on the bottom and let it rest in a warm place for 45 minutes.

9. Add water to the pot and turn on the fire. After the water boils, put the buns into the steamer and steam them over high heat for about 15 minutes.