Adding only yeast when steaming buns will ‘waste’ it! This 18-minute trick for full fermentation is so satisfying!
Guide: When steaming buns, adding only yeast will 'waste' it! This trick takes only 18 minutes to fully ferment, and it's so satisfying!
I remember when I was in elementary school, I could always hear the shouts of 'Hot buns, hot buns' on my way home from school. Back then, a hot bun cost two mao, and it was incredibly soft and fragrant, with just the right amount of sweetness. In those days, you couldn't just buy a bun if you wanted one; hearing those shouts was so tempting that I still miss that flavor.
Nowadays, we can buy buns whenever we want, but I still prefer making them myself. Homemade buns are reassuring, and the taste is even better. In early spring, when steaming buns, adding only yeast will 'waste' it! This method can quickly ferment the whole basin, and the resulting buns are fluffy and fragrant.
When making buns, we often used baking powder in the past. Baking powder can quickly ferment, but with people's increasing focus on health, aluminum-free baking powder emerged. Now, we mostly use yeast powder. Yeast powder is a fungus microorganism that completes fermentation through biological means, making the flour more nutritious. We know that yeast powder fermentation requires appropriate temperature and humidity, and in early spring, the temperature is still relatively low, so we need to do this.
Below, we will illustrate the method for making buns:
Flour 1 kilogram, yeast powder 10 grams, white sugar 50 grams, hot water appropriate amount;
Warm water appropriate amount (approximately 38 degrees, not too hot, as high temperatures can burn the yeast),
1. Pour yeast powder and white sugar into a bowl, add warm water and stir until the white sugar and yeast are dissolved, and leave it for 10 minutes;
2. Use the prepared yeast water and flour, of course, you also need to add a suitable amount of warm water, and after the dough is well-made, cover it with a film;
3. Pour appropriate amount of hot water into the steamer, and place the kneaded dough into the steamer, cover the lid and leave it for 18 minutes, pay attention to keeping the lid closed;
4. After the time is up, the dough will be fully fermented into the whole basin, take it out and knead it several times with force to make small dough pieces, and put it into the steamer to steam for 18 minutes;
5. After the time is up, turn off the fire. At this time, the air is full of the aroma of buns. Don't be tempted to open the lid immediately. Let it rest for another 5 minutes before eating.
1. Adding white sugar to yeast powder can increase the activity of the yeast, shorten the fermentation time, and make the buns fluffier and sweeter;
2. Preparing warm water and yeast powder and leaving it for 10 minutes is to quickly awaken the yeast, and it is not allowed to directly knead the dough;
3. Placing the dough in a steamer with hot water is to raise the fermentation temperature, so that the flour can ferment quickly, but remember that the bottom of the basin must be padded to prevent it from directly touching the hot water;
4. After the buns are steamed, turn off the fire and let the temperature slowly decrease, otherwise the buns will suddenly cool down and shrink, and the surface will become hard.
5. When eating, chew the buns slowly, and the buns will be sweeter.
