Nanny-level steamed steamed bun tutorial is a successful watery muscle big steamed bun

If you want to make a good steamed bun, one is that the fermentation must be in place, and the other is kneading, and after a fermentation is completed, it must be kneaded, so that the steamed steamed bread can be bright.

Ingredients

All-purposeflour 600g

Warmwater 300g

Dryyeast 5g

sugar 10g

Cooking Instructions

1âƒ£ï¸ Sugar and yeast are melted in warm water, added to the flour in batches, stirred into a dough flocculent, and kneaded into a dough. Rest for 15 minutes (if it is heated at room temperature, it is recommended to put it in the refrigerator). After 15 minutes, wet your hands and knead the dough again, and you're ready to knead it.
2âƒ£ï¸ Put it in a warm place to ferment until it doubles in size, and pull it apart to have a honeycomb. Remove the dough and knead to exhaust, about 10 minutes. Divide into 12 parts, knead 40-50 times each, and shape the mouth and rub high.
3âƒ£ï¸Put it in the steamer and ferment for 20 minutes
It is obviously enlarged by a circle, and it becomes lighter to pick up, and the finger can be gently pressed back and forth.
4âƒ£ï¸ Pot with cold water, and put a cage cloth on the lid to prevent dripping. Steam over medium heat for 20 minutes, simmer for 5 minutes before opening the lid.
It's steamed! All of them are white and chubby
Water light big steamed buns
And it's chewy!