The general method of making steamed stuffed buns is as follows: required materials: high-gluten flour 240g, low-gluten flour 60g, water 120g, dry yeast 6g, fine sugar 60g, salt 4g, milk powder 12g, eggs 45g, butter 60g, sugar powder 50g and water 10g.

Steps:

1 first, knead the dough like all sweet bread. Put all dough ingredients except butter into the mixing bowl of the chef's machine and knead until the initial expansion stage. You can knead the dough by hand or by the chef's machine. The chef's machine can use the speed you are used to.

2. Add the softened butter, and continue to knead the dough with the chef's machine or hand, so that the butter can be absorbed by the dough and kneaded to the expansion stage (a tough film can be extruded).

3. Knead the dough and carry out basic fermentation. Fermentation at room temperature (25℃) to 2.5 times the size (finger dipped in flour gently poked in, the poked hole will not collapse or shrink). Then the dough is vented, reduced again, and relaxed for 15 minutes.

4. Divide the dough into 10 portions (each portion is about 60g), and knead a small portion of dough. Remove both sides of the dough, turn the dough over, and continue to remove both sides to make the surface round.

5, the dough is turned over, the mouth is facing up, and it is pinched.

6. Place the dough face down on the countertop, wrap the dough with the palm of your hand, and gently shake it to make the dough surface very smooth and completely wrinkle-free. The round dough will be shaped.

7. Shape all the small round dough.

8. Put the dough into a baking tray covered with silicone oil paper, and ferment for about 40 minutes at 35℃ and 85% humidity until the dough is twice as big. If the oven has no fermentation function with humidity, you can put a pot of hot water in the oven and close the oven door for fermentation.