Whether you are making steamed buns or steamed buns, just remember the golden ratio of 500:5:2 and you will be done!

Both steamed buns and steamed buns are common foods in our lives. They seem to be very simple to make, but there are very few people who can make steamed buns and steamed buns delicious. Either they cannot ferment, or they are After steaming, the skin became hard and it just didn't taste good. It was completely different from the buns bought from bakeries outside.

At this time, some people are thinking, is there any secret to making the steamed buns outside so delicious? Of course there is a trick, let’s take a look! Whether steamed buns or steamed buns, just remember the golden ratio of 500:5:2 and you’re done!

The first step in making steamed buns is kneading the dough.

Kneading noodles is a technical task, and the proportioning cannot be sloppy. For every 500 grams of flour, 5 grams of yeast powder and 2 grams of aluminum-free baking powder should be added. In simple terms, it is a ratio of 500:5:2. After mixing the flour, yeast and baking powder evenly, use warm boiled water at 34-42 degrees Celsius to knead the dough. The ratio of dough to water is about 2:1. When kneading the dough, do not press hard with your hands. Instead, use chopsticks to slowly stir while pouring water until the flour is mixed into cotton wool. Then gently knead the dough with your hands into a smooth dough.

Tip: If you don’t have aluminum-free baking powder at home, you can add appropriate amount of sugar to speed up the fermentation of yeast.

The second step is to wake up.

After preparing the dough, the next step is to proof it. You can cover the dough with a layer of plastic wrap or a layer of damp cloth and place it in a warm and humid place for proofing. It is best to maintain the temperature. At about 35-40 degrees Celsius, the dough will ferment to twice its original size in about half an hour. If some fermentation temperatures cannot reach this temperature, you can choose to let the dough ferment for a slightly longer time, 3-4 hours is also acceptable. If you can feel that the volume of the dough has increased significantly, the fermentation is complete.

The third step is kneading the dough.

After the dough has risen, place the dough on a floured board and knead repeatedly until the dough becomes smooth and elastic.

Then you can knead the dough into small buns.

The fourth step is the second awakening.

After the steamed buns or steamed buns are made, don’t rush to steam them immediately, because we squeeze out all the air in the dough during the second kneading. If you steam them directly in this way, the dough will Became small and hard. The correct approach at this time should be to boil the steamer with water first. When the water temperature reaches about 44 degrees Celsius, extinguish the fire. At this time, place the buns or steamed buns into the steamer and use the residual temperature inside to promote the dough. secondary fermentation. After the dough becomes larger in size, about 10-20 minutes, start steaming the buns, so that the steamed buns will be as soft and delicious as those bought from takeaway.

(After the steamed buns are cooked, don’t rush to take off the pot. Turn off the heat and simmer with the lid on for about three minutes, which will make them more delicious.)