Don't Buy Steamed Buns Anymore! Use This Method for Delicate, Sweet, and Non-Sticky, Non-Crumbly Buns - Zero Failure!
Please don't buy steamed buns anymore, use this method, it will be delicate and sweet, not sticky and not crumbly, and zero failure. When it comes to steamed buns, most people probably don't unfamiliar with it. Steamed buns as a common food, its texture is sweet and delicate, rich in nutrition, can be used as our staple food, or as snacks, desserts, widely loved by the public.
Steamed buns are delicious and not difficult to make, we just need to stir with a chopstick, put it on the pot and steam it, and it's done. However, many kitchen novices find it difficult to make steamed buns because the steamed buns are either too sticky or crumbly, or cannot be formed. In fact, making steamed buns also has proportions and methods. We just need to remember 3 small tips to ensure delicate and sweet, not sticky and not crumbly. Today, the editor will share this red date steamed bun recipe, if you like to eat steamed buns, you can collect it.
Red Date Steamed Bun
Prepare Ingredients: Flour 300g, red dates 40g, water 300g, white sugar 50g, yeast 3g.
Instructions: 1. First, wash the red dates, remove the dates, and put them into the meat grinder or vegetable chopper, add 300g of water, and mix well.
2. Pour the red date water into 300g of flour.Here, the editor usually makes steamed buns with 300g of flour, without adding other ingredients, generally adds 250g~280g of water. However, when making red date steamed buns, you need to add more water, because red dates will absorb some water, so this time when making 300g of flour plus 40g of red date, you need to prepare about 300g of water.
3. Add 3g of yeast.
4. Mix into a uniform and viscous flour paste.Because each type of flour has a different absorption rate, so when making steamed buns, you need to adjust the amount of water according to the viscosity of the flour paste. If the flour paste is too thin, add a little flour; if it's too thick, add a little water and mix well.
5. Cover the flour paste and ferment until it's twice as big.If the weather is too cold, you can place the flour paste in a warm place to ferment, such as putting it in the oven and placing a bowl of hot water next to it, and setting the fermentation mode for about 40 minutes.
6. After the flour paste is fermented, take it out, stir evenly, and deflate it, then pour it into an 8-inch non-stick round mold.If you use other molds, you need to brush with oil or use parchment paper to prevent sticking. If you don't have a mold, you can use a deep plate. Of course, you also need to brush a layer of oil, which is easy to demould.
7. Pour enough hot water into the steamer, put the flour paste into the steamer for secondary fermentation for about 15 minutes.Secondary fermentation makes the steamed buns more delicate, but it cannot be fermented for too long, otherwise the steamed buns will become sour and crumbly.
8. Heat the steamer directly, bring the water to a boil, and then cover the lid and steam for 35 minutes on high heat.Here, the 35 minutes is the time when the water boils and the lid is covered. If the mold is small and the steamed buns are thicker, the editor recommends steaming for 40 minutes.
This red date steamed bun is simple and delicious, not sticky and not crumbly, with delicate and soft texture, even better than cake!
To make a good steamed bun, the editor summarizes three small tips:
1. Pay attention to the ratio of flour and water. Because each type of flour has a different absorption rate, or the red date quantity you use is different, so when making steamed buns, you need to control the amount of water according to the viscosity of the flour paste. If the flour paste is too thin, add a little flour; if it's too thick, add a little water and mix well.2. It's best to make steamed buns with secondary fermentation. Steamed buns may be lazy food, many people when making it is one-time fermentation to steam, this way the steamed buns are slightly hard and not delicate. Secondary fermentation makes the steamed buns have uniform texture and better taste.
3. When steaming steamed buns, use high heat and the steaming time is about 35 minutes. Steamed buns are different from buns and steamed buns. It's a large and thick slice of flour paste. High heat is needed to steam the flour paste in the middle. Many people find that the flour paste in the middle of the steamed buns is not cooked or sticky when steaming. This is because the steam is not enough, or the steaming time is not enough.Remember these three tips, you will definitely steam fragrant and delicate steamed buns. If you like to eat steamed buns, you can try it.
This recipe is original by Ding Dong Food, please do not steal pictures, copying is strictly prohibitedThank you for reading Ding Dong Food's original recipe, if you like this recipe, please like, collect and share it. The editor will share healthy and delicious recipes every day, please pay attention!
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