How to Make Simple and Delicious Steamed Buns: Chef Shares Step-by-Step Instructions

As everyone knows, many people have eaten flour, and even most people make various kinds of noodles, especially in the north, each family will store some grains or flour, some sell and some keep for family use.And when it comes to noodles, we've all eaten buns, which is one of the oldest kinds of noodles we've seen.The development of buns has been going on for so long, but the taste of buns made today is still very down-to-earth, especially when they just come out of the oven, the aroma can make people drool.

So, naturally, many people will be curious, since buns are so delicious, how should they be made? In fact, many housewives operate the recipe for buns, and some even make them more delicious and elastic than mine. As for the recipe for buns, it can be divided into two steps in total. The first step is to make the dough, and the dough should be made a little harder so that the softness of the dough after fermentation is just right; the second step is to steam, this step doesn't have much technical content, the focus is to steam it after it's cooked, and then steam it for a few minutes.

Below, let's skip to the point, today I will share this delicious bun recipe and steps with you, I will express them in the simplest and easiest words so that everyone can understand and understand, everyone come along with me.

Prepare the ingredients

Main ingredients: one pound of flour

Accessories: two hundred grams of warm water, five grams of yeast, ten grams of sugar, three grams of salt

Steaming buns steps

Step one,First, put ten grams of sugar into warm water and stir until dissolved, then add five grams of yeast powder and stir, and put it aside for about five minutes (at this time, the yeast's activity has been activated)

Step two,Next, prepare a container, put in flour, and pour the prepared warm water into the flour, while pouring, keep stirring (water should be added in batches to better control the amount of water absorbed by the flour), stir until the flour becomes a cottony state

Step three,Then knead into a smooth dough by hand (knead for a few minutes so that the dough kneaded is smoother), cover with a lid and start to ferment, the higher the temperature, the faster it will ferment, about half an hour, the lower the temperature, the slower it will ferment, maybe one hour or more (generally when it's cold, we put it in a big pot to ferment, which is faster)

Step four,The fermented dough is twice as big, at this time it has dense honeycomb and when you poke it with your finger, it won't retract (if it has these faces, then it's perfectly fermented), at this time you can put in one gram or so of baking soda (putting baking soda can reduce the sourness)

Step five,Next, knead the dough again for two minutes (this step is called deflating), knead until the honeycomb pores of the dough become smaller, then divide into uniform pieces (about a little smaller than the size of your fist), and then knead each piece into a smooth circle

Step six,Open the stove and light the fire, add water to the pot and boil, then put the buns on the steaming rack, when the steamer is in steam, put it into the steamer to steam for ten minutes, at this time don't rush to open the lid, continue to steam for five minutes (the purpose of steaming for five minutes is to make the buns come out of the pot more plump), you can take it out to eat

Steaming buns summary

Through the above steps, I believe many people have a deeper understanding of the recipe for buns. In fact, the buns I shared this time are very simple, and even kitchen newbies can understand them. As for the recipe for this buns, it's made with yeast, but in northern rural areas, they don't use yeast to make buns, they use old flour.

What is old flour? The so-called old flour is the flour left after making a few buns, this flour has been stored for a few days, its activity is very strong, the dough made with it will be more elastic and fragrant than that made with yeast