The weather is hot and the batter for making steamed buns has become too hot. What should I do? Try this method and overcome it easily. I have rarely tasted steamed buns since I was a child, but my children have loved steamed buns and steamed buns since they were young, so they often mess around with noodles. The prepared staple food is often posted on WeChat Moments. My aunt has seen it and wants to learn how to make it. A few days ago, she asked again, if I want to eat steamed buns in the morning, is it okay to knead the dough at night? My aunt and I are the same, we are almost not good at making snacks. I said it is possible, it can be refrigerated and fermented, but the problem comes again, what if it is overheated? Yes, the temperature in Guangzhou is hotter than mine. I want to eat steamed buns, but I am worried that the batter has risen. It’s okay. I tried this method and overcame the problem easily. The steamed buns produced are also chewier. It's super delicious.

Momo is generally made from medium-gluten flour, yeast, cold water, synthetic batter, fermentation, plastic surgery, and cooking. Steamed buns are used as a meal, and they are not only used by people in northern areas. Heart, some friends from the south also prefer it as their main food. I like this simple taste more and more. A bowl of millet porridge, a plate of cold vegetables, and a steamed bun are simple and delicious, light in taste, but also very authentic. Son. The common food ratio for steamed buns is generally 100% wheat flour, 1% yeast, 50% water flow, and 10% sugar. The sugar is not added. Adding an appropriate amount of sugar can help the fermentation of the yeast and have a stronger effect. . The amount of cold water used is generally increased or decreased according to the digestion and absorption of wheat flour. The same is true for yeast. Generally, it can be slightly reduced in summer. The temperature of the water can be warm water in winter; cold water can be used directly to mix the dough in summer. Generally, warm water can be used when the indoor temperature is below 20 degrees. Yeast can also be added to wheat flour after boiling with warm water.

The fermentation of steamed bun batter is as shown in the picture above. This batter was accidentally fermented. Normal flour is fermented until it is 1.5-2 times as big as before. Prick your finger on it. Just put it on the batter and it won't shrink. The fermented dough needs to be drained, kneaded again until smooth, and then shaped, steamed, and steamed. What should I do if the batter has risen? See the picture below. After the flour is over-fermented, try this method: Knead the batter slightly into a round shape, break it into small pieces again and place it in a basin. Add an appropriate amount of flour and knead again. After kneading the flour evenly each time, add flour again. Knead again until the batter is at the right softness level for you. Pinch your earlobes. If you are making buns, they should be that hard or soft, or maybe a little harder. This method is similar to making steamed buns with noodles. I didn’t know this method before, but by mistake, netizens in the north said that we often make buns like this, and the buns produced are especially chewy and soft.

Next, knead the batter again and let it sit for thirty minutes, or knead it immediately until it is smooth and shape it, as shown in the picture below, knead and cut into strips, and cut the steamed bun base with a knife. Let it rise until smooth before cooking. To make steamed buns, put cold water in a pot, bring to a boil, then turn to medium heat, cook for 15 minutes, simmer for 23 minutes, touch the surface with your fingers, it will be cooked if it is not sticky. Tips: Recipe for steamed buns: 1500 grams of all-purpose flour, 100 grams of corn flour, 9 grams of yeast, 800 grams of cold water, and 10 grams of sugar. Generally, the flour added accounts for 30%-40%. The flour added is just a reference. It depends on your own taste. If you are struggling, you can add less. It doesn’t matter. The steamed buns will be softer. I am a novice in pasta, and this is just my personal experience. You are welcome to also like to make pasta. You are welcome to come and enjoy it, and we will make progress together.