How to make simple home cooked steamed buns, simple ways to make home cooked steamed buns

1. Prepare 500 grams of flour, 6 grams of yeast, 10 grams of sugar, and 270 grams of warm water. If you like to eat milk, when you mix noodles, add some milk to it, and the steamed steamed buns are more fragrant, and put milk and water together, a total of 270 grams.

2. Mix the yeast, sugar, and noodles together and stir well, pour water into the dough slowly and stir it into a dough, and then knead it into a smooth dough. Proofing to twice the size. When the dough is rising, put it in a warm place, so that the hair time is faster.

3. Knead the dough well, the dough should be kneaded for a little longer, the longer the kneading time, the more gluten the dough, and the better the steamed steamed bun tastes. After the dough is kneaded, roll it out into a rectangle, then roll it up with a knife and you can. This is the knife-cut steamed bun we usually eat.

If you want to eat round steamed buns, you can make a good agent and knead them into a circle. Put it on the steamer and let it rise for about 10 minutes.

4. After the second proofing, the water is boiled and steamed for about 15 minutes. After steaming, don't rush to pick up the pot and simmer for another 3-5 minutes. In this way, the steamed buns will not collapse and will not be sticky.

In this way, our steamed buns are ready. The white fat and fat are full of muscles, and the more you chew, the more fragrant it becomes.

Brown sugar steamed buns. Ingredients.

500 grams of flour, 250 grams of glutinous rice flour, 1 pack of baking powder, 500 grams of brown sugar.

Method. Add glutinous rice flour to the flour, add baking powder and mix well.

2. Add an appropriate amount of warm water to brown sugar and bring to a boil.

3. Pour the melted brown sugar water into the flour and stir with your hands.

4. Hecheng is a little sticky and dripping dough.

5. Divide the dough into small dough and place it in a steaming cloth, prepare water in the pot, put it in a cold pot and let it rise for 30 minutes, then turn off the heat after 15 minutes.

Multigrain steamed buns. Ingredients.

600 grams of flour, 300 grams of peanut multigrain rice milk, 6 grams of dry yeast.

Method. 1. Add a small amount of water to dry yeast to dissolve, you can use cold water in summer, and it is best to use warm water in winter, stir evenly and let stand for 5 minutes;

2. Add yeast water to flour;

3. Add the multigrain rice milk in batches, stirring with chopsticks while adding, until the flour begins to form lumps;

4. Knead the dough into a uniform dough by hand, but you don't need to knead vigorously at this time, and you can basically form a dough;

5. Cover the dough or cover it with a damp cloth and let it stand for about 15 minutes, then knead the dough well by hand;

6. Continue to cover the dough, this time it takes a long time, it takes 1 to 2 hours in summer, 2 to 3 hours in winter, and so the dough ferments to twice the size of the original volume, and the inside is uniform honeycomb, which means that it is ready to wake up;

7. At this time, you need to use all your strength to start kneading the dough vigorously to knead out the cavities and bubbles formed due to fermentation, and this process will take at least 10 to 15 minutes;

8. Divide the kneaded dough into evenly sized agents, then fold and knead in circles from the outside to the inside by hand, and finally form a steamed bun shape;

9. Wipe a thin layer of oil on the cage drawer to avoid adhesion;

10. Put the steamed buns in the lid and then wake up for 20 minutes, then turn to low heat and steam for 15 to 20 minutes after boiling on high heat, turn off the heat and simmer for 3 minutes before opening the lid, immediately take out the steamed buns and put them on the bamboo curtain or grill to cool.

Ingredients: Plain flour: Appropriate amount of sugar: Appropriate amount of water: Appropriate amount of Angel highly active yeast: appropriate amount.

Step 1. The yeast melts with warm water at more than 30 degrees Celsius and allows to stand for 10 minutes. I use 5 grams of yeast for a pound of flour!

Step 2. Flour in moderation, eat as much as you want. Mix in sugar at this step!

Step 3. Add water and make cotton wool, no dry powder!

Step 4. Start kneading the dough, at first, you will feel dry and rough. It's okay, it will be smooth when you knead it slowly, and it will take a little process for the flour to absorb water! Rub until the basin light, hand light, face light, and you can rest!

Step 5. This is the appearance of fermentation, look at the appearance of the dough in the picture below!

Step 6. Put the kneaded dough in a basin, cover it with a damp cloth, and put it in a warm place to ferment until it is twice the size, and press it with your fingers in the middle without retracting, which means that it is ready!

Step 7. Casually made shapes, bean sand rolls and little hedgehogs with love. After the dough is made, you need to knead the air again, and then divide the small agent, and you can make the shape you want.

After it is done, put the pot on cold water, put the grate, put in the steamed buns, cover and let rise for 15-20 minutes. (Don't ** steamed buns).

Step 8. After waking up, turn on medium heat and boil, then turn to medium-low heat and steam for 15-20 minutes!

Step 9. Steamed buns with sugar are whiter!

Add flour, water and dough to the fermented noodles (old noodles), put them in a pot or a dumpling box to ferment (the fermentation time depends on the indoor temperature and the amount of old noodles);

Take out the fermented dough and add white sugar (white sugar can be added according to your favorite taste, southerners generally put sugar, only in the north will there be no sugar), knead thoroughly and knead well and then knead into long strips, knead the agent, put it on the cage drawer, the mouth of the agent is facing up, sprinkle with green and red silk, steam on the fire for 20 minutes, and take it out. The steamed bread in the north is generally kneaded into long noodles into a mixture, and then kneaded into a steamed bun shape with a flat bottom and a round top. Then put it on the steamer and steam.

As follows:

Ingredients: 500 grams of flour, 250 grams of warm water.

Excipients: 10 grams of caster sugar, 5 grams of yeast powder.

Steps: 1. Put all the main and auxiliary ingredients into the basin, mix into a dough, and cover the surface with a wet towel to ferment to double the size.

2. After the dough is made.

3. Knead vigorously again, knead into a smooth dough and divide it into 5 equal parts.

4. With a little flour above the panel, knead each dough into a steamed bun shape, cover the surface with a wet towel for fermentation, and ferment in a relatively warm and humid environment for 20 minutes.

5. Put it into the steamer, bring to a boil over high heat, turn to low heat and steam for 15 minutes.

6. My 5 steamed buns were steamed in two layers.

7. After steaming for 15 minutes, turn off the heat and simmer for 5 minutes, then open the lid.

Ingredients: 260 grams of water, 5 grams of yeast, 500 grams of plain flour, 20 grams of sugar.

Specific steps: Step 1: Prepare ingredients and tools: 260 grams of water, 5 grams of yeast, 500 grams of plain flour, 20 grams of sugar;

Step 2: Pour 5 grams of yeast into a bowl, stir 260 grams of warm water, and let stand for about 5 minutes for later use;

Step 4: Knead repeatedly to knead into a smooth dough, then cover with plastic wrap and ferment at room temperature for about 30 minutes (fermentation time and temperature are related, if the indoor temperature is low, the fermentation time should be extended accordingly);

Step 5: Ferment to 2-3 times the original size, there is a faint unique aroma after fermentation, and there is an obvious honeycomb shape after tearing, which means that the fermentation is good;

Step 6: Take out the dough, squeeze it and sprinkle it with flour all around;

Step 7: Knead the dough thoroughly and knead the flour into the dough until you can't see the big holes inside;

Step 8: Knead into a smooth and elastic dough;

Step 9: Cut it into evenly sized pieces;

Step 10: Press the edges of the dough in turn and repeat this technique several times;

Step 11: Knead the dough until the surface is smooth and round, so that the steamed steamed buns look good;

Step 12: Put the whole steamed bun embryo into the steamed ba, cover the lid and let it rise for about 10-15 minutes;

Step 13: Proofing until the steamed bread embryo is slightly larger, put it in the pot, add water to the bottom scale line, steam on high heat, then adjust the medium and low heat to steam for about 8-10 minutes, turn off the heat and simmer for about 2-3 minutes.

The simple method of family steamed bread is as follows:

Tools Ingredients: 200 grams of all-purpose flour, 80 grams of water, 30 grams of sugar, 4 grams of yeast, 4 grams of lard, basins, knives, cutting boards, cage drawers, plates, pots, lids, bowls.

1. First melt the sugar with 80 grams of warm water. Then the water temperature is lowered a bit, no more than 40 degrees, add the yeast and let it stand for 5 minutes.

2. Then prepare a pair of chopsticks, and stir the flour with chopsticks in one direction while the sugar water is in. until there is no dry powder.

3. Stir until the dough is flocculated, and there is no obvious dry flour, and it's OK.

4. Quickly knead the scattered dough into a dough and knead it into a slightly oval-shaped dough. If you want to add lard, add it at this time.

5. Knead the dough with the palm of your hand.

6. Rub it out like washing clothes.

7. In one direction, rub it out, fold it back, and so on, repeat, until the dough is smooth.

8. Slightly arrange the dough into an oval shape.

9. Then roll them into long empty wheels, divide them into equal portions and sell them into equal parts, the size is arbitrary, and then knead them into a smooth dough.

10. After cooking, boil a little warm water about 40 degrees to ferment, because the current weather is still cool, if it is fermented at room temperature, it may not be able to rise. Cover the lid and ferment for about an hour, note that the time is only a reference, and the degree of fermentation should be judged with the state of the steamed bun.

11. After fermentation, it can be steamed. Before steaming, wipe off all the drippings of water vapor from the lid. Steamed directly in cold water**, turn to medium heat and steam for 10 minutes after the water boils. Then simmer for 2 minutes before removing the lid. In this way, the steamed bun is ready, and it is white and fat.