How to make homemade steamed buns at home, how to make steamed buns at home

How many steamed buns can you eat like this, thank you for your support.

Here's how to make your own steamed buns at home:Ingredients Tools: 500 grams of flour, 250 grams of warm water, 10 grams of caster sugar, 5 grams of yeast powder, basin, wet towel, panel, steamer.

1. Put all the main and auxiliary materials 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. Put a little flour on 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 have two layers of steamed Zen spine.

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

Ingredients: 540 grams of all-purpose flour, 360 grams of pure milk, 5 grams of baking powder.

1. Put the flour in a basin, add yeast powder and mix evenly, stirring with chopsticks while pouring milk.

2. Stir into a dough, knead it into a soft and hard dough by hand, knead it for a while, and knead the tendons. Let the lid sit for a while and knead it gently to smooth out the dough.

3. Cover the kneaded dough with plastic wrap and ferment until it is twice as large, then take it out.

4. Add an appropriate amount of flour and continue to knead vigorously. The more the noodles are kneaded, the smoother and more gluten-making they are, and the steamed buns will be more delicious.

5. Rub the long strips, divide them into agents of equal size, and knead them into the shape of steamed bread, which should continue to add flour in this process, so that the steamed steamed bread is more stylish and fragrant.

6. Rise the kneaded steamed buns and put them in the steaming drawer brushed with oil.

7. Bring the lid to a boil over high heat, turn to medium heat and steam for about 20 minutes, simmer for 2 minutes before opening the lid.

If you are tired of eating white steamed buns, try the steamed buns made by this method.

Today, Brother Lazy will share with you a different steamed bun method, cute and delicious, if you like it, try it!

Ingredients: 500g flour, red dates, 4g yeast, 30g sugar, water.

Method: Pour the yeast into warm water, stir the yeast with chopsticks and let it stand for a while.

Add 30g of sugar to the flour, pour in the melted yeast water, stir into the dough, and knead the dough by hand.

Cover the kneaded dough with plastic wrap and let it rise in a warm place until it is twice as large.

The dough will look like a honeycomb, remove the plastic wrap, sprinkle dry flour on the cutting board, remove the dough, and knead out the air bubbles inside the dough.

Roll the dough long and cut into small pieces.

Take a small piece of medicine and continue to rub it, rub it round and press it flat. Use a rolling pin to roll out into thicker discs.

Use chopsticks to clip the dough, being careful not to cut it.

Clamp the dough 3 times, clamp it into a petal shape, and finally press the red dates in the middle.

Put the finished steamed buns into the steamer, cover the pot and continue to rise for 10 15 minutes.

Turn on high heat and steam, steam for 10 minutes after the water boils, turn off the heat and simmer for another 2 minutes.

This flower steamed bun is ready, it looks good and delicious.

Pumpkin steamed buns. [Ingredients]: 200g of old pumpkin, 300g of flour, 3g of yeast powder, 10 raisins, appropriate amount of dry flour;

Detailed method: 1. First peel and cut the old pumpkin into pieces, put it on a plate, and steam it in the pot;

2. Put the cooled cooked pumpkin into a small basin, stir into a puree, add flour and yeast powder, and stir well with chopsticks;

3. Finally, knead it into a smooth dough by hand, because the water content of pumpkin puree is relatively high, so there is no need to add water to this recipe; After kneading, put it in a large bowl, cover with plastic wrap, and ferment until it is twice as large;

4. Fermented dough;

5. Take out the fermented dough and put it on the kneading pad, sprinkle a small amount of dry dough and knead it until it is even, and the dough is smooth;

6. Divide the dough into 10 small doughs and knead them separately for later use;

7. Use a toothpick, stick to the edge of the dough, and press the lines in a circle;

8. Insert a raisin in the middle, and the steamed bun embryo in the shape of a small pumpkin is ready;

9. Put the pumpkin on the steaming tray and put it in the steam oven, and it is ready to steam. Because the pumpkin shape is made at a relatively slow pace, the dough has already begun to rise in the process;

10. After steaming for 20 minutes, simmer for 2 minutes and then take it out, and the golden pumpkin steamed buns with clear lines will be out of the pot.

Good looking, beautiful color, nutritious and healthy, this additive-free pumpkin steamed bun is the most popular among children, eating more pumpkin is also good for the body, you might as well do more.

Steamed buns are better than cakes.

The child didn't like to eat and ate one.

The detailed steps on how to make steamed buns are as follows:

Add some whole wheat flour to the flour, add an appropriate amount of warm water, add yeast powder and baking powder and stir well. Then add the yeast liquid to the flour and stir until there is no dry powder, knead the dough by hand and let it rise until it is twice as large.

Then take out the dough, knead it into long strips, divide it into equal amounts, then knead the dough into the shape of a steamed bun, put it in a pot and steam it for about 20 minutes.

Ingredients: all-purpose flour, yeast, sugar, milk, salt, warm water.

Production method: 1. First of all, we prepare a certain amount of warm water, and then add an appropriate amount of yeast and sugar to the warm water, so that the yeast water is drawn and put aside for later use.

2. Put an appropriate amount of flour in the basin, then add an appropriate amount of edible salt and stir well, then prepare some milk and pour milk into the panel, stir it with chopsticks during the pouring process, and then pour the yeast water into the flour, stir it into a flocculent shape with chopsticks while going to the side, and then knead it into a smooth dough by hand.

3. After kneading the dough, cover it with a layer of plastic wrap and put it in a warm place to ferment.

4. Wait until the dough has risen to twice the original size, or poke it with your hand to appear honeycomb, which means that it has been fermented.

5. Put the dough on the cutting board, sprinkle an appropriate amount of dry powder on the cutting board, knead for time, try to squeeze out the air inside, and then divide the dough into small agents of uniform size after kneading.

6. Then knead all the agents into the shape of steamed buns, and then put them aside to cover, the first floor is not carried out, and the second proofing and proofing can be steamed in about 15 minutes.

7. Put an appropriate amount of water in the pot, then put the steamed bread into the pot, boil over high heat, and then steam for about 30 minutes, and the steamed bread will almost be cooked.

8. Do not lift the lid immediately after the steamed bread is cooked, simmer for about five minutes, and then put out the steamed bread to prevent the steamed bread from collapsing.

Cooking Tips:

1. Add a little milk when mixing the noodles to make the steamed bread more fragrant.

2. After the steamed bread is done, it should be proofed twice, so that the steamed bread can be made more soft and delicious.

3. Do not lift the lid immediately after the steamed buns are steamed to prevent the phenomenon of collapsing skin.

Ingredients: Dough part: 200 grams of plain flour (also called all-purpose flour), 105 grams of warm water, 2 grams of yeast, 5 grams of sugar, 7 grams of lard.

Filling: Appropriate amount of raw sweet potato, appropriate amount of sugar, appropriate amount of peanut oil (sweet potato filling is a special bun in our local area, be sure to put peanut oil, and eat authentic).

Production process: 1. First of all, we first add warm water to the yeast to melt it, then put in ordinary flour and sugar, knead it into a state without dry powder, and then put in lard.

2. Put the lard into the dough above, lard is also the most critical step for us to make white and big steamed buns, add lard to the dough, the finished product is not only fluffy and soft, but also good in color, continue to mix and knead into a smooth surface dough, so that three lights, that is, the so-called basin light, hand light (no flour on the hands), face light (smooth dough), cover with plastic wrap for room temperature fermentation.

3. When the dough is fermenting, let's make the filling celery cracked part: what I made today is sweet potato filling, a special bun in our local area, and you can do whatever you want about the filling. First, wash the sweet potatoes, peel them, and cut them into slices.

4. Chop the sweet potatoes into slices in a food processor and add sugar and peanut oil.

5. Mix it and stir it well, and the sweet potato filling is ready.

6. Ferment the dough to about twice the size of the original dough, and poke a hole with your finger, the hole is not retracted and will not collapse, indicating that the fermentation is OK.

7. Take out the fermented dough and put it on the cutting board, knead all the gas generated during fermentation, knead it into a uniform dough, and then divide it into agents of the same size.

8. Use a rolling pin to roll out the divided agent into a round dough sheet with a thick middle and a thin periphery.

9. Put the rolled dough into the appropriate amount of sweet potato filling we made earlier.

10. Wrap the filling and wrap it into your favorite bun.

11. Wrap them in turn, put them in a steamer with cold water in advance, and let them rise for 15 minutes.

12. There is still some dough left, knead it directly into steamed buns, and put it in the steamer for 15 minutes.

13. Start steaming the steamed buns and steamed buns, directly turn on high heat for steaming, after the water boils, turn to medium heat for 18 minutes, and finally turn off the heat and simmer for 5 minutes, and then open the lid.

Milk, yeast, caster sugar mix well, pour in flour, knead into dough and ferment, roll into large slices after fermentation, knead into long strips, cut into pieces, wait for 15 minutes and then steam for 12 minutes, take out, simple home-cooked steamed buns are ready, the specific method is as follows:

The ingredients that need to be prepared in advance include: 200 grams of flour, 5 grams of caster sugar, 2 grams of yeast powder, and 100 grams of milk.

1. Pour the milk into a bowl, add the yeast and caster sugar, then mix until the yeast dissolves and wait for 5 minutes.

2. Pour the milk into the flour.

3. Stir while pouring and mix until flocculent.

4. Mix into a smooth dough, cover with plastic wrap and let it ferment at room temperature.

5. Sprinkle the board with dry flour and knead the dough until smooth.

6. Roll it out into a large piece.

7. Then roll it up from top to bottom and roll it into long strips.

8. Cut the steamed bread blank with a knife.

9. Add water to the pot and put the steamed bread for 15 minutes.

10. Then turn on high heat and steam for 12 minutes.

11. Take it out and finish.

Notes:After the steamed buns are steamed, do not open the lid immediately, and open the lid again after 3 minutes to prevent the steamed buns from retracting.