It's a 'Great Offense' to Add Yeast to Flour When Making Steamed Buns - Learn One Trick for Fluffy, Soft, Non-Shrinking Buns
People generally like to eat noodles, which is one of human dietary habits. It's almost impossible to go through a day without different types of noodles. The variety is also quite a lot, such as steamed bun, baozi, and youtiao, all made from flour. Today, I'm sharing steamed buns, which are also one of the foods people almost never miss in a day.
Everyone likes to eat steamed buns, and it's a food we eat every day. However, some families choose to go to steamed bun shops when eating steamed buns, while others choose to make them at home. Compared to that, more people like to eat handmade steamed buns because handmade steamed buns have a better wheat flavor~
Even if you haven't steamed buns before, you should have seen the method of making steamed buns. When steaming buns, we must first mix the dough and let it rise well, otherwise, the taste of the steamed buns will be affected. When rising the dough, many people will add yeast directly into the flour, which is beneficial for fermentation.
If you want to steam buns at home, it's wrong to pour yeast directly into the flour for fermentation, because that's the most taboo. Today, I'll teach you a trick, just do this, and your steamed buns will be fluffy and soft without shrinking. First, take a bowl and add some warm water. Add yeast powder and white sugar and stir until well combined. After standing for 5 minutes, the white sugar and water will fully dissolve, indicating that the yeast activity has completely dissipated.
Moreover, when adding water, the water temperature must be controlled, it should be between 35~38 degrees. If the temperature is too low or too high, it won't work. At the same time, adding white sugar can shorten the fermentation time, usually 20 minutes. Add flour to the basin, then pour the yeast water into it, and stir until it forms a, and knead into a dough. Cover with plastic wrap and place in a warm place to ferment until doubled in size, cut a knife to appear honeycomb-shaped, indicating that it has fermented.
After fermenting, take out the dough and knead it repeatedly to eliminate air. Next, knead it into a long strip and divide it into smaller dough pieces. Then, form each dough piece into a round shape. Place the steamed buns into a warm water pot, cover the pot and let them ferment twice. Next, start the fire and steam the steamed buns. Usually, after boiling, steam for 20 minutes. When the time is up, don't open the pot lid immediately, and let it sit for 5 minutes, which prevents shrinking. Following this method, the steamed buns are soft and delicious~
