Dough fermentation has a certain relationship with the season, the temperature of the dough water, the amount of fermentation material, and the fermentation time. For example, in summer, even if you use old noodles with bigger fists and kneading water that is lower than body temperature, the noodles will be ready in 6 hours at most. Use the palm of your hand to knead the prepared dough from the inside out. This needs to be kneaded for a while, about 100 to 150 times for each surface, so that it tastes delicious. After kneading, roll a little dry flour on the surface. Knead the dough repeatedly to encourage the protein and starch to fully absorb water. When the noodles rise, the degree of fermentation must be controlled, and there should be no air leakage at the junction between the cage and the mouth of the pot.

Don’t rush the second proofing step. If the temperature is low, you can put the steamed bun embryo into the steamer first, and boil the water in the steamer to about 40 degrees, which can promote the second proofing. The steamed bun embryos that have been proofed for the second time are light and fluffy when picked up, and they are obviously larger in size. The proofed steamed buns are fermented until they feel light and fluffy when picked up by hand. This is the best state after proofing for the second time. Steam them directly in the pot with cold water. Change the high heat to medium heat and put the steam on for 13 minutes. After steaming, turn off the heat.

After the dough is kneaded and the air is drained, your steamed buns will have a delicate and smooth surface. At this time, we can shape it. After making the shape, put it in a steamer and ferment it until it doubles in size. The surface must be low-gluten flour, and then add alkali. The steamed buns steamed in this way are fresh and chewy. The steaming time of steamed buns is generally determined according to the size. Usually the steamed buns we eat are about 100 grams. Steamed buns of this weight will be cooked in 20 minutes after boiling water. The internal gluten of undercooked steamed buns cannot support the expansion of the steamed buns, and they will shrink severely after being boiled.

Don’t run out of water when kneading the noodles, but reserve a little, because each brand of flour has different water absorption, and the reserved water can adjust the softness and hardness of the noodles. Thermal expansion and contraction will cause the steamed buns to collapse, so turn off the heat and wait for five minutes before opening the lid. Over-fermentation can also cause collapse. Put enough water in the steamed buns and keep the pot on high heat for 15 minutes.