When Making Steamed Buns, Learn ‘Secondary Fermentation’ Otherwise Buns Will Collapse, Become ‘Dead Skin’, and Are Not Delicious
My family bakes steamed buns, without yeast and old flour, adding 1 bowl of it, and it's full in the basin within half an hour, the steamed buns are fragrant and sweet, steamed buns are a staple food in our north, we can't live without it every day, I usually make them myself, steamed buns belong to fermented food, and you need to use yeast or old flour when making dough, I don’t use either of them when steaming buns, just add 1 bowl of it and it can rise in half an hour, the steamed buns are fragrant and sweet and chewy, super delicious.
When making dough, I add a bowl of ‘’ which is rice wine. Rice wine buns, also known as wine buns, are a practice in the Jiang Zhejiang area. Using it to make dough, the steamed buns have a good sweet flavor. It doesn’t need to add yeast and old flour, just use it with a little sugar to make dough, and it also ferments quickly, half an hour is enough.
Some people say how to make steamed buns that are both smooth and fluffy and soft, will be explained in detail in the following methods.
Rice Wine Buns
Ingredients: 250g flour, 150g rice wine, 10g white sugar
1. This rice wine is available in supermarkets, in bottles, because there are glutinous rice grains inside, so you need to crush it with a food processor into a paste before making dough.
2. Put 10g white sugar in the flour, then pour in the rice wine paste, and knead into a dough. If it’s too dry, add a little water appropriately. The water absorption of flour is different.
3. The surface of the dough kneaded is smooth, cover it with plastic film and put it in a warm place for fermentation. If friends are worried that the rice wine will not ferment well on its own, you can add a little yeast inside. I didn’t add yeast, it fermented well.
4. About half an hour, the dough is fermented, inside is full of uniform pores.
5. Take out the dough, knead it forcefully, knead the gas in the dough out, so the steamed buns don’t have big honeycomb inside, and the taste is better, then grab it into a bun, if you don’t grasp it well, you can cut it with a knife.
6. Shape the bun, this process also needs to use some strength, the more you knead, the better the taste. Don’t rush to put the kneaded buns on the pot to steam, put them aside for secondary fermentation, and made a sugar triangle for children to eat.
After the steamed buns have become much bigger, when you hold them up, they feel light and fluffy, you can steam them, smear oil on the or lay, prevent sticking, put the steamed buns on top, put them into the pot and steam for 20 minutes, don’t open the lid immediately after turning off the fire, let them steam for two or three minutes before opening, so the steamed buns won’t shrink.
Tips
1. To make the skin of the steamed buns not collapse and smooth, you must use even strength when kneading the dough, knead for a while, it’s said that you open the dough and make it mature, so the steamed buns inside have uniform pores and the skin won’t be dead skin, this steamed buns are not dead skin.
2. The secondary fermentation of the steamed buns is also very critical, the steamed buns that have undergone secondary fermentation will be very fluffy and soft when steamed, without dead face lumps, as long as the dough is fermented well, the strength of the dough kneading is enough, and the steamed buns are finally made through secondary fermentation and then steamed, turning off the fire and steaming for two or three minutes before opening, it will definitely make steamed buns like mine, smooth and soft, and chewy to eat.
I’m Hua Lingyuanyuan, today’s rice wine bun recipe is shared here, I hope it’s helpful to you, thank you for every like and follow, thank you for your support all along, I will share a home-cooked dish with you every day, and update it regularly, remember to pay attention to me oh! This article is original by the author, please do not reprint without permission, do not copy pictures and forward.
