This is a super simple recipe that I tried in the kitchen and it didn’t work, but it worked for me.
This steamed bun with low gluten flour can be done very well, after the second rise dough is still relatively small, after steaming it becomes white chubby, the material is also simple –
Recently, a little friend left a message saying that the steam up is quite hard, the weather is cold is not rising noodles In winter, you can add 1-2 grams more yeast or increase the waking time.
Is the dough not smooth enough, is it not kneaded in place or is water dripping off the surface of the dough when steaming
If you think it’s troublesome to cut 8 small pieces of dough and then knead it, you can use a round of good dough to knead directly, add flour little by little when kneading, add a small amount many times, knead almost rolling long knives to cut off the second round and then steam it.
It is not sweet enough to make your own next time, add some sugar, the original recipe 20g of sugar is almost no sweetness.
I’m sorry for not replying in time – I’ll think of something.
low gluten flour
How to make sweet steamed buns/big white steamed buns (super easy to learn, low gluten version)
Add 2 grams of yeast to 150 water and mix well
Mix the water with 20g of sugar and 310g of low gluten flour
use chopsticks to form a wadding
Knead the dough with your hands a little more until it is even and slightly smooth.
Cover with plastic wrap and let ferment at room temperature for about 40 minutes, or longer in winter.
Sprinkle a little flour on a kneading mat, knead the dough evenly and roll it long, dividing it into 8 portions.
Knead the divided dough and press it into a ball, then knead it all together, cover it and let it rise for 15 minutes.
Put cold water in the steamer, brush the steamer drawer with oil or lay a drawer cloth, put the raw steamed buns yard, boil the water over high heat and then turn to medium heat and steam for 15 minutes, do not open the lid after steaming, bored for 5 minutes and then you can pot food –
The first time I did it, I thought it was a failure, and the result was perfect, this should be the most basic steamed buns, do a good job and then advanced difficult, take your time – the first time I did it, I thought it was a failure.
The buns can be put in the refrigerator to freeze, and later eaten directly in the pot of steam on good (no need to thaw), for breakfast is also very convenient.