1, making steamed buns, steamed buns and flower rolls can be done by secondary fermentation, which is relatively soft. Namely: kneading dough ~ fermentation (primary) ~ setting ~ fermentation (secondary) ~ steaming (these five steps).

2. The ratio of flour to water is generally 100:50 (the flour of steamed bread is hard and the flour of steamed bread is soft). Because different flour brands have different water absorption, please make a small adjustment in the amount of water. Water must be added slowly, not all at once. The amount of water in the prescription can be kept at 5 to 10, and it can be added slowly.

3, the key to good-looking epidermis is: kneading noodles (important things are said three times)!

4, the key point of soft taste is: kneading and fermentation are the key points, everyone should knead thoroughly and ferment in place, but remember to avoid causing excessive pores and sour taste.

5, about the steamed stuffed bun pleats to look good or to practice more, you can stick dry powder on the dough to prevent sticking when wrapping, and you must pinch it deeply.

6. Next, start making steamed buns. Prepare the ingredients first: 600g flour, 300-305g water (winter temperature/Xia Bing), 6g yeast, 65438+ 0-3g salt, 30g sugar (sugar can be reduced to 15g when cooking) and 20g salad oil.

7. Steps: Soak the yeast in warm water (the temperature is not too hot) and let it stand for about 5 minutes. You can use ice water or normal temperature water directly in summer.

8. Add sugar, salt, salad oil and mixed yeast water to the flour and mix it into snowflake-like flour wadding, and knead it into smooth dough slowly. Knead the dough by hand 10- 15 minutes or so, and knead the dough by washing clothes (the strength of the hand can be described in this way, and you can knead the dough beautifully when you start to look like a lover behind the enemy).

9. Put the mixed dough into a container, cover it, and wait for fermentation in a warm place (in winter, the temperature is low, so it can be fermented in an oven or in warm water). It is twice as big as the original dough and has many honeycomb pores. If the fermentation temperature is controlled at about 40 degrees by the oven, you can also put a bowl of hot water in it to increase the humidity. If there is no oven, boil a pot of hot water and put it on it for fermentation. The water temperature should not be scalded.

10, the following is also the key point (knead the dough, squeeze out the bubbles inside, knead until it is very smooth and bubble-free).

1 1. After exhausting, cut into strips for easy cutting. Don't sprinkle dry powder on the strip. After cutting, sprinkle a little dry powder on the surface to prevent adhesion, the dough is evenly distributed and the air is good. The weight of each skin is about 40 g to 50 g, and I cut it with a knife.

12 Then roll the noodles into a shape with thick middle and thin sides in turn. You can wrap whatever stuffing you like and fry the bean paste yourself.

13. Wrap the buns in turn, arrange the buns in turn and put them in the steamer, leaving a certain gap for fermentation.

14. The steam has started. Boil the water in advance and put it on medium heat 15-20 minutes (depending on the size of the steamed stuffed bun and whether the stuffing is raw or cooked, the time is generally less than 25 minutes for raw meat stuffing and 15 minutes for cooked bean paste stuffing).

15, just like the boiling water on the steamer, is to waste more gas (there is also a lot of cold water on the pot to steam directly, so please extend the time accordingly). In fact, it is ok, and you can start eating after 20 minutes.