How to make big steamed buns
In the past 10 days, among the hot topics and hot content on the Internet, discussions about home food preparation have remained high, especially the preparation methods of traditional pasta. As one of the staple foods on the Chinese family table, steamed buns are made in a simple but skillful way. This article will give you a detailed introduction to the steps of making large steamed buns based on recent hot topics, and attach structured data for everyone to quickly master.
1. Basic ingredients for steamed buns
| Material | Dosage | Remarks |
|---|---|---|
| all-purpose flour | 500g | Just choose plain flour |
| Warm water | 250ml | About 30-40℃ |
| Yeast | 5 grams | Either dry yeast or fresh yeast can be used |
| white sugar | 10 grams | Optional, used to promote fermentation |
| salt | 3 grams | Add flavor |
2. Production steps
1.Kneading noodles: Put the yeast and sugar into warm water and stir evenly, then let it sit for 5 minutes to activate the yeast. Mix flour and salt, pour in yeast water and knead into a smooth dough.
2.fermentation: Put the dough into a basin, cover it with a damp cloth or plastic wrap, and place it in a warm place to ferment until doubled in size, about 1 hour.
3.Knead the dough to exhaust air: Take out the fermented dough, knead to deflate, and divide into small doughs of even size.
4.plastic surgery: Make a small ball of dough, put it into a steamer, and let it rise again for 15-20 minutes.
5.Steam: After the water boils, put it in the pot, steam over high heat for 15-20 minutes, turn off the heat and simmer for 3 minutes before opening the lid.
3. Frequently Asked Questions
| question | Reason | Solution |
|---|---|---|
| The bun collapsed | Over-fermented or opened immediately after steaming | Control the fermentation time, turn off the heat and simmer for 3 minutes |
| Steamed buns with yellow hair | Too much alkali or poor flour quality | Reduce the amount of alkali or replace the flour |
| The buns are not soft | Insufficient kneading or insufficient fermentation | Knead the dough thoroughly to ensure fermentation is in place |
4. Related topics of recent hot topics
In the past 10 days, discussions about "home pasta making" have been very active on social media, especially on short video platforms, where many food bloggers have shared various techniques and creative practices for making steamed buns. For example:
-Healthy version of steamed buns: Whole wheat steamed buns, multigrain steamed buns and other low-sugar and low-fat versions are popular.
-Creative shaped steamed buns: Animal-shaped and flower-shaped steamed buns have become popular choices for parent-child interaction.
-rapid fermentation method: The method of using an oven or warm water to speed up fermentation is widely spread.
5. Tips
1. The fermentation temperature is preferably controlled at 25-30°C. Too high a temperature will kill the yeast.
2. Avoid opening the lid frequently during steaming to avoid loss of steam and affecting the taste of the steamed buns.
3. The steamed buns can be frozen and stored after cooling, and then steamed and reheated when eating.
Through the above steps and techniques, I believe everyone can easily make soft and delicious steamed buns. Whether as breakfast or a staple food, homemade steamed buns can add health and warmth to the family table.
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