How to Make Steamed Buns
Put all the ingredients in the chef’s loaf pan, on low speed 1 and 3 minutes, on 2 and 5 minutes! Until the dough is smooth!
Shape the dough and let it rise in a warm place. Ferment to twice its size! I put it in the oven to ferment at 30 degrees for an hour and a half!
Divide the fermented dough into 50g portions and knead with your hands to form a smooth circle!
Place on silicone paper or steamer cloth, steamer pot boiling some hot water, about 50 degrees off the heat, the good steamed bread embryos on the steamer basket covered with a lid to ferment for about twenty minutes!
Take out the steamed bread embryos after fermentation, steamer on high heat to boil water and put in the steamed bread embryos, steam for 10 minutes, turn off the heat and smother for two minutes, take it out and you can eat it!
This is a bun that wasn’t kneaded properly during the shaping process.
It’s a bun with a nice knead!
Let’s see what’s inside! I like to tear them up piece by piece with my hands!