How to Make Steamed Buns: Soft, Flavorful, and with Fragrant Skin – Easy to Cook and Eat 4 Pieces at a Time
Don't directly put buns on the stove, this little secret tells you how to make soft and flavorful buns that are delicious and easy! As a Northerner, I'm particularly simple with making noodles, it's really easy, no more difficulty. Buns are our home-cooked staple food, and we make a batch every weekend to have as our daily bread. When eating, just heat it up and it's like freshly steamed, convenient and fast.
Steaming buns, many people steam them badly, either they become shriveled or the bun skin becomes hard. Today I'd like to share this recipe for soft and delicious buns without any additives. All the little secrets will be told to you at once, not only will the steamed buns be soft, but the filling will also be particularly flavorful.
In spring, let's steam buns at home with vegetables. The steamed buns are nutritious and tasty. This bun uses wild green herbs commonly found in the field - white. White dries into, which is rich in nutrients. This season is very tender, suitable for harvesting and making buns, especially delicious. Let's dig some up in the wild this weekend to try it out – it's really worth trying!
The materials used: 600g flour, 310g water, 3g yeast powder.
Filling: White, meat filling, chopped green onions, ginger, salt, soy sauce, a few drops of old chicken broth, Sichuan peppercorns, salt, 2 large spoons of peanut oil.
Steps:
First step: Add warm water and yeast powder and mix well, pour into the flour and knead into a soft and moderately hard dough. Knead the dough and let it ferment into a honeycomb shape. The weather is getting warmer now, knead the dough, cover it with plastic film and put it on the balcony for a while, it will ferment completely.
Second step: Dig up white, wash and clean it, the outer surface of white has a layer of white hairs, this is the characteristic of white, don't misidentify it. When white is tender, the bitter taste is almost negligible.
Third step: You must blanch the white in boiling water, drain it into cold water, squeeze out the moisture and chop it into pieces on a cutting board, this can completely remove the bitterness of white.
Fourth step: Add 1 spoon of soy sauce, a few drops of old chicken broth, Sichuan peppercorns, salt, chopped green onions, and ginger to the meat filling and mix well, then add 2 large spoons of peanut oil to lock in the flavor, and finally add the chopped white and mix well. The filling is flavorful and delicious.
Fifth step: Take out the dough from the basin, knead it smooth. How well the dough is kneaded affects the smoothness and softness of the steamed buns.
Sixth step: Pull out small pieces of the kneaded dough, flatten them into bun wrappers. The bun wrappers shouldn't be too thin, they are not for stuffing buns, but for ordinary meat buns.
Seventh step: Take a bun wrapper, put the filling on it.
Eighth step: Pinch the bun wrapper tightly along this side and seal it completely after wrapping all the buns, put them on a damp cloth and let them ferment under the sun. To make the bun skin soft, this secondary fermentation must not be omitted. When the buns are felt soft by hand, you can put them on the stove for steaming.
Ninth step: Put cold water on the stove and steam. Steam for about 25 minutes on high heat, until cooked through, take out the buns. Eat them while hot. If you don't finish eating at once, you can seal them and eat them anytime. It's great as a breakfast or dinner! Bite into the soft and flavorful buns, the skin is fragrant!
Pei'er's words:
1. To make the bun skin soft, you must not directly steam it, and the secondary fermentation must not be omitted.
2. The filling in the bun should be seasoned first, and then add peanut oil to lock in the flavor, which makes the meat filling more flavorful.
3. The steaming time depends on the size of the buns, you can adjust it. If the buns are not steamed through, they will also become shriveled.
