|3 to 5 grams|
How to Make Steamed Buns
The old noodles are the leftover dough from the last time you made steamed buns, and they’ll be good for a week in the fridge.
Throw all of the ingredients into a kettle cooker and mix. Two minutes for second gear, eight minutes for third gear. The dough will be quite tough. If you like your steamed buns chewy, you can knead them a little longer. No force is needed anyway.
This chef’s machine is strong enough to knead the dough even if it’s slightly hard, so don’t worry if it wobbles a bit. (This dough is made with pumpkin puree.)
Cover with a damp cloth and knead the buns until they are twice as big as the bread.
Knead a few more times to exhaust the air, rub into even strips, cut into desired size, put into a steamer drawer and wake up for about 25 minutes, add hot water at 40 degrees in winter.
After awakening, the bun billets become significantly larger, then just steam them on high heat for 15 to 20 minutes, turn off the heat and smother them for three to five minutes.
Old-fashioned steamed buns have more flavor than regular steamed buns, especially for those who don’t like the taste of yeast, it’s gospel Every time you make a little dough left over, save it for making old-fashioned steamed bread.