Namely: Knead dough ～ ferments (one hair) ～ plastics ～ ferments (2 hair) ～ evaporate () of this 5 paces.
The scale of face and water presses 100:5 commonlyThe face of 0(steamed bread with respect to hard spot, the face of steamed stuffed bun with respect to soft spots)
The flour of the steamed stuffed bun that make can be low muscle, in muscle, tall muscle, low it is relatively a few easier that the strength flour in mixing kneads dough.
The steamed stuffed bun of this cookbook I am those who use is medium Geng flour.
Because of flour brand different water absorption also differs somewhat, undertake a few adjustment on water quantity please. Must add water slowly, not one-time add, the water quantity of prescription is OK 5 to 10 or so increase and decrease, and add water to be added slowly.
Cuticular and interesting focal point is: Knead dough knead dough knead dough (important thing says 3 times) hey.
(because increased the concern of salad oil,the likelihood also is)
The key of soft mouthfeel is: Knead dough and fermenting is a key, the face should knead everybody to ferment fully should reach the designated position, but and write down had sent already avoided cause ache slightly of stomatic too big flavour.
Be close friends about pleat of steamed stuffed bun look or should drill more, when be being wrapped powder can be stuck to prevent on face skin stick, and the comparison that must hold is deep.
This quantity can make the 15 steamed stuffed bun that control to 20, concern with dough size.
Everybody does halve of OK and all raw material to undertake for the first time.
Wish everybody makes good-looking and delicious steamed stuffed bun.
With makings
| Flour (in muscle) | 600 grams |
| Water (the winter is lukewarm / Xia Bing) | 300-305 gram |
| 6 grams (can add 2g more in the winter) | |
| 1-3 is overcome (a few also but, do not like to also need not be put) | |
| 30 grams (candy of the bag that make food can be decreased to 15 grams) | |
| 20 grams |
Manual steamed stuffed bun (navel is wrapped) practice
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Yeast adds lukewarm leach bubble to be changed (temperature does not warm a hand can) , dormant 5 minutes or so (writing cookbook is in the winter, summer can use glacial water directly or normal temperature water) .
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Candy, salt, salad oil and the yeasty water that had mixed are joined to blend the face sth resembling cotton of snowflake shape in flour, knead smooth dough slowly. Knead dough by hand 10-15 or so minutes, undertake kneading dough with the gimmick that washs the dress (the force of the hand can be described so, begin to resemble the lover resembles at the back of personal enemy same, what the face can knead is very beautiful) , the picture on the side kneads dough for handiwork.
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Put the face of become reconciled the cap on the lid inside container, place the place in warmth to wait to ferment (winter temperature is low, can borrow
Ferment, also can place in ferment above Wen Shui) .
Ferment to original doughy double big, resemble on the side the beehive stoma condition with a lot of samer picture.
Compensatory: If oven of have the aid of ferments temperature is controlled,control in 40 degrees best, a bowl of hot water also can be put to increase humidity inside. If do not have oven to heat hot water of on one boiler, superpose undertakes fermenting, water is warm not hot water is advisable.
Effort came alive below, also be the key in the key (I think) knead dough knead dough knead dough, squeeze a bleb inside, knead do not have bleb glossily exceedingly.
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The defeat after exhaust ends becomes strip, convenient cent is cut, rub strip and write down do not scatter powder, the surface after defeat is good scatters a few powder to prevent stick.
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The dough that discharges good energy of life undertakes allocation on average, the weight of every skin is controlled to 50 grams in 40 grams, I am cut with the knife.
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Next it is OK that the area ordinal roll becomes figure any stuffing that oneself like on the bag.
Can be stuffing of sweetened bean taste fried oneself also? In order to buy off-the-peg, every stuffing 20 control to 25 grams, fasten too big, taste have pressure.
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Steamed stuffed bun includes a method
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Ordinal bag good steamed stuffed bun, steamed stuffed bun is ordinal the platoon is good in putting steam box, leave certain gap please, undertake fermenting.
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Now is in the winter, I put the steamed stuffed bun that has wrapped so on Wen Shui to undertake 2 times fermenting (probably half hours or so, water is warm not very hot hand is advisable, circumstance of change of skin seeing a face and calm, with water because of this lukewarm temperature matters, what I offer is only probably, close people should press ferment proper motion observes) . What face skin changes is smooth and come than greatening so 1.5-2 times big can) , think steamed stuffed bun is very loose, it is OK to ferment control is in 2.5 times big. The friend that has oven also can borrow place oven to ferment, oven temperature control is controlled in 45 degrees.
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Ferment 2 times evaporate begins namely after finishing.
I am 15-20 of evaporate of the conflagration in after heating water ahead of schedule, be being put again minute (seeing size of steamed stuffed bun and stuffing is unripe ripe still will decide time, if be to give birth to meat stuffing not to exceed 25 minutes commonly, if be stuffing of ripe sweetened bean taste 15 minutes can) .
I like the steam box on boiled water, should waste more namely a few gas (also a lot of kiss the boiler on cold water direct evaporate, ask corresponding lengthen time) , actually possible.
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Finished product of 20 minutes. It is very beautiful.
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Interior of steamed stuffed bun is organized. The soft kind like cotton is white.
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Resemble navel not
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? A video, ask a Great Master to help of the collection, the hope is helpful to everybody.
Small stick person
2. Ferment the proposal uses Wen Shui to immerse yeast ahead of schedule change (I like such doing all the time) the active that is helpful for yeast is aroused, but temperature scarcely wants exorbitant.
3. See friend of a lot of hutch say to close igneous hind at least 5 minutes to open a lid, the bamboo steam box that because I am,uses possibly, I am to be opened directly after evaporate is good, the version that builds shrinkproof skin drives after waiting 5 minutes.
4. Summer normal temperature ferments can.
The steamed bread that 5. does not take remembers using last bag is sealed save, prevent skin weather-shack.
The steamed bread makes day of good refrigeration 3-5 is to be no problem, but still suggest to be done less as soon as possible edible.
Feel troublesome really, can have done refrigerant save, eat not to need defrost again next time, take directly put evaporate of a pot for steaming food 10 come minute can.
What 6. asks about everybody is most, why the appearance of steamed stuffed bun with good evaporate will be good, what we do is simple yeast is added without other, put additionally cool the steamed stuffed bun after also can harden relatively originally, before eating answer evaporate one can.
What outside why be, buy became cold not hard also, that sells the home to knew what to add only, so, everybody need not kink, why the steamed stuffed bun that oneself make, cold hard.