Steamed bun is a traditional food. Now Tianfang steamed bun joins us to introduce the delicious steamed bun to those who don't know how to make steamed buns. I hope it will be helpful to you all.
Ingredients: 200g wheat flour, 80g warm water, 20g milk, 10g sugar, 10g lard, 2G yeast, 1g baking powder (optional)
Practice: Mix warm water with milk, add sugar, stir until sugar dissolves, and add yeast to stir and activate.
After mixing the flour and baking powder, sieve them and pack them in a cooking basin. When the middle pile is high, dig a small pit (like a crater).
The dough is kneaded with both hands, then the dough is rolled into strips, folded in half, then kneaded into strips and folded in half. Repeat the above actions until the dough does not stick to the hands.
Add lard and repeat the previous kneading until the dough surface is smooth and delicate. The whole process lasts about 20 minutes.
Cover the smooth dough on the table with a cooking bowl (fresh-keeping film is also acceptable, but not so environmentally friendly), and let it ferment to 2.5 times larger (depending on the temperature, it takes about 40 to 60 minutes, which can be used to prepare your favorite stuffing of steamed buns).
The finished dough is exhausted with a rolling rod. Flatten the surface, then you can feel the bubbles cracking "click" sound, fold and then flatten again, repeat four or five times, to exhaust all the gas. (If you have a press, press it four or five times directly.)
Hold up the dough, place the thick part of the center on the mouth of the tiger in the other hand, fill in the prepared filling, and begin to wrap the edge. (This technique is difficult to express clearly in words. You can learn about Baidu's "Baozi" video.)
The wrapped steamed buns are arranged on the steaming rack with wet oil cloth (grease paper and gauze can be used, if not directly put a layer of edible oil on the steaming rack, for the purpose of anti-sticking). The radius of the steamed buns should be equal to that of the steamed buns, so as to prevent the steamed buns from sticking after fermentation expansion.
Pour 2CM high water into the steaming pot. After boiling, place the steaming rack discharging the steamed buns in the pot (it is better to wear heat-insulating gloves to prevent scalding by steam). Spray a layer of water mist evenly on the surface of the steamed buns with a spray pot, cover the cover well (if there is a gap between the cover and the pot, cover it tightly with a towel to prevent air leakage). Steam over high heat for 15 minutes.
Turn off the heat after steaming. Don't open the lid of the steamed bun because you are anxious (otherwise you will open your eyes and see that the skin of the steamed bun is flattened). Wait five minutes until the temperature of the steamed bun decreases and then open it. When uncovering, pay attention to preventing water vapor from dripping onto the surface of the steamed bun.
Well, the wonderful content brought by Tianfang Baozi's joining in today is introduced here. I hope that it will be helpful to you through our explanation! Our official website is: http://www.300jz.com! Thank you for your support!