Failed Multiple Times to Steam Buns - The Lessons and Mastering These Three Points, One Success, Smooth and Soft and Fluffy

Special period holidays extended, staying at home and not causing trouble, having nothing to do, everyone is starting to cook in the kitchen, and steamed buns are the most popular, with friends and colleagues posting all kinds of steamed buns on their profiles, from cold skin to rice cooker cakes, fried cat ears, to steamed buns and steamed buns, one after another, there are so many, it's hard to keep up. Many netizens sighed that their bag of flour used to last for a month, now in a few days it's all gone. Every morning, eating steamed buns at home, it's like living in the north.

Seeing others post pictures, everyone makes them look great, but the failed examples are also numerous. As southerners, we really aren't good at making steamed buns. Let alone some complicated steamed bun recipes, even the simplest steamed buns many people can't make well, whether it's not rising or kneading doesn't enough, resulting in steamed buns that are hard and uneven, with a bad appearance and taste. Every time they steam, the family doesn't want to eat it, and I also always failed to make steamed buns when I first started, always steaming unsatisfying steamed buns, after steaming many times I gained some experience, now I basically won't fail to make steamed buns.

Steaming buns are actually not difficult, and many people still sigh that they can't make steamed buns, in fact, it's difficult if you don't use the right method and technique, otherwise you won't make white and smooth steamed buns. Rising and kneading are two key steps, master them, and you can also make beautiful and delicious steamed buns. Staying at home and having nothing to do, learn to make it yourself, try it!

Milk Flavored Buns

Ingredients: 250g flour, 125g milk, 2.5g yeast, 30g sugar.

1Pour milk into a basin, add yeast and stir well. (First dissolve the yeast, which can better activate the yeast, and the temperature should not be too low or too high, the best temperature is 30-35 degrees. If it's a cold day, you can stir it with warm water).

2Add flour and sugar and stir into a flour mass.

3Knead the dough next. (Don't knead it too smooth, it needs to be kneaded later) Cover with a damp cloth and ferment until doubled.

4Dip a finger in dry flour and insert it into the dough. If the face hole doesn't shrink, doesn't collapse, doesn't wrinkle, it's fermented.

5Take out the fermented dough and put it on a kneading mat to knead, (you can also use a dry cutting board, whichever is convenient), the fermented dough needs to fully knead out the internal air holes, this is also an air-releasing process. In addition, the kneading time here can be longer, kneading the dough into a smooth and delicate dough. Kneading also requires a technique, use your hands to push the dough with the force of your wrists, kneading back and forth, this action is similar to rubbing clothes.

6Divide the dough into 8 pieces. (The method of judging whether the dough is ready is to cut open the dough with a dough knife, the cross-section has no air holes, and the state is smooth and flat).

6Knead a small round ball from one piece of dough. (Knead it smooth, so that the steamed buns will be white and plump).

7Put the remaining dough into a bowl, cover with a paper towel, and put it into the steamer.

8Ferment again until doubled. (As shown in the picture).

9Steam for 20 minutes on the stove, turn off the fire and steam for 5 minutes. (Don't immediately take out the steamed buns when they're finished steaming, let them steam for a few minutes, this is also very important, so that when they're taken out, they won't shrink and collapse, and they'll still be very fluffy).

Out of the pot, plate it and serve it on the table to enjoy. This is a home-style milk flavored bun, fluffy and sweet, steamed buns should be eaten while hot, a hot and plump steamed bun for breakfast, paired with rice porridge, milk bean curd, nutritious and delicious, easy and tasty, share it with you, if you like it, try it.

Steamed bun tips:

1The proportion of ingredients must be matched properly, the approximate amount of use is very difficult to grasp, first dissolve the yeast in water, which can better activate the yeast, the temperature should not be too low or too high, the best temperature is 30-35 degrees. Don't use hot sugar water to ferment, then the yeast will be scalded dead, and the dough won't rise. The fermented dough should be fermented until doubled, and there should be honeycomb-like air holes inside. Dip a finger in dry flour and insert it into the dough. If the face hole doesn't shrink, doesn't collapse, doesn't wrinkle, it's fermented.

2The fermented dough needs to be fully kneaded and the air holes need to be kneaded out. You can knead it back and forth with your wrists. Use a knife to cut the dough, the cross-section has no air holes, and the state is smooth and flat. Then shape it, you can make the shape you like, this step also needs to knead the dough completely smooth and delicate, which is the key to making the steamed buns white and plump.

3Put the shaped dough into the pot and continue to ferment until doubled, then turn on the fire to steam for 20 minutes, turn off the fire and steam for 5 minutes. Don't take out the steamed buns immediately when they're finished steaming, let them steam for a few minutes, this is also very important, so that when they're taken out, they won't shrink and collapse, and they'll still be very fluffy.

Lily's foodie rambles:

Steaming buns are actually not difficult, but many people still sigh that they can't make steamed buns, in fact, it's difficult if you don't use the right method and technique, otherwise you won't make white and smooth steamed buns. Rising and kneading are two key steps, master them, and you can also make beautiful and delicious steamed buns. Staying at home and having nothing to do, learn to make it yourself, try it!