Recipe: Great White Steamed Bun Steamed Bun

Home Cooking Recipe: Great White Steamed Bun Steamed Bun

Notes:

Intro. Dabaitou is a very classic Chinese noodle, which can be used as a staple food with a variety of dishes. It is not an easy task to make a soft and sultry gimmick, but as long as you follow Yanyan's recipe, make a good and good-looking white in minutes. If you love pasta, you must not miss it. Let's learn together. It's not an easy recipe to make but if you follow Yanyan's steps I'm sure your home made steamed buns will be as good and Delicious as they can be. So... Take this recipe to your kitchen, you must try these. :-)

Ingredients:

Steps:

  1. Home Cooking Recipe: Prepare ingredients.

    Prepare ingredients.

  2. Home Cooking Recipe: Put the flour, yeast and sugar into the chef's machine.

    Put the flour, yeast and sugar into the chef's machine.

  3. Home Cooking Recipe: Add water and stir into the dough.

    Add water and stir into the dough.

  4. Home Cooking Recipe: The mixture was wrapped in plastic wrap to double the fermentation, and several small holes were placed on the film to discharge the acidity.

    The mixture was wrapped in plastic wrap to double the fermentation, and several small holes were placed on the film to discharge the acidity.

  5. Home Cooking Recipe: The prepared dough is evenly divided into a dose of about 80-90 g per dose.

    The prepared dough is evenly divided into a dose of about 80-90 g per dose.

  6. Home Cooking Recipe: Sprinkle enough flour on the panel, at least 100 times for each dose.

    Sprinkle enough flour on the panel, at least 100 times for each dose.

  7. Home Cooking Recipe: Until the agent appears snow white, the surface is smooth.

    Until the agent appears snow white, the surface is smooth.

  8. Home Cooking Recipe: The good agent has a very soft texture.

    The good agent has a very soft texture.

  9. Home Cooking Recipe: Pour the appropriate amount of warm water into the steamer, lightly apply a layer of vegetable oil on the tweezers, and put the simmered agent on the tweezers for about 20 minutes, until the dough becomes noticeably larger, and the inside of the pat is empty.

    Pour the appropriate amount of warm water into the steamer, lightly apply a layer of vegetable oil on the tweezers, and put the simmered agent on the tweezers for about 20 minutes, until the dough becomes noticeably larger, and the inside of the pat is empty.

  10. Home Cooking Recipe: Put the steamer on fire and steam the pan for 15 minutes.

    Put the steamer on fire and steam the pan for 15 minutes.

  11. Home Cooking Recipe: The finished product is as shown.

    The finished product is as shown.

Tips:

1. Do not contact yeast and sugar directly to avoid yeast failure. A dough does not need to be rubbed until the surface is smooth and can be agglomerated. 2. You can use cool water in summer and warm water in winter to help yeast ferment. 3. The dough must be fully fermented to twice the size of the dough, and it does not matter if it is fermented overnight in winter. 4. Each of the well-divided agents needs to be very smooth, soft and white, so that it can be steamed and white, soft and chewy. 5. The whole type of steamed buns prepared for the second round should not be over-fermented. As long as it is obviously enlarged, it can be steamed on the fire. Otherwise, the over-fermentation will cause the surface of the steamed steamed bun to be uneven.


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