|Warm water 270-300 g|
How to make steamed buns that won’t harden even when cold
Prepare 500 g of flour, 5 g of yeast, warm water, and another 50 g of flour for exhausting.
Stir yeast into warm (not hot) water.
Pour the yeast water into the flour, then add the warm water bit by bit, stirring gently with chopsticks, zigzagging to form a dough wadding.
Kneading into dough.
Place in a larger container, cover with a lid or wrap in plastic wrap and let ferment in a warm place until 1.5-2 times larger, Guangzhou this time of year. When it’s cold, you can put it in a steamer with warm water to ferment (not directly in the water). (Oh, and keep it under water.) It ferments extra fast that way!
Fermentation is complete.
Knead the dough until there are no large air holes.
Roll into long strips and cut into one.
500 grams of flour can make about 20 medium-sized steamed buns.
What’s the name of this one A grate Line with parchment paper or brush with a layer of oil or it will stick; in a steamer pan with warm water, cover and wake for 15-20 minutes, watching significantly larger and light enough to pick up and steam, on high for 15 minutes.
Wait 3-5 minutes after turning off the heat before opening the lid to prevent collapse.
(a) Pressed some cute shapes into moulds for the children to eat.
(a) CD-ROM soon.
Chubby white buns.
Fluffy and chewy!