White flourSteamed buns

Ingredients:All-purpose flour500g, yeast 3g, warm water 300g.

Method: (Refer to images for reference: Whole wheat steamed buns)

1. Dissolve the yeast in warm water and pour into the flour to form a soft yet doughy ball.

2. Cover with plastic wrap and let it rise until doubled in size.

3. Knead out the air, add some flour, and knead evenly into slightly harder dough.

4. Divide the dough into 8 equal parts and shape them into buns.

5. Place in a warm, humid place to ferment for 20 minutes.

6. Steam over low heat for 20 minutes. Turn off the heat and let it sit for 2 minutes before removing.Gray flour steamed buns

Ingredients:

Buckwheat flour100g,High-gluten flourBlack150g，Sesame powder20g, instantOatmealA little bit, yeast 3g,ButterEgg25g，One, salt 3g, sugar 30g, warm water as neededMethod:

1). Mix buckwheat flour, high-gluten flour, sesame powder, half of the oatmeal flakes, and add salt, then mix with an egg.

2). Dissolve yeast in a small amount of warm water (approximately 60ml), dissolve sugar into it, slowly pour into the flour while stirring. Adjust consistency by adding more warm water if needed, then knead in butter until smooth dough is formed. Cover with oil paper and let it ferment to double its size.

3). After fermentation, use a rolling pin to release air bubbles, divide into appropriate sizes.

4). Grease the baking tray, place on it, and let it ferment for another 30 minutes. Sprinkle oatmeal flakes on top.

5).

Preheat oven at 170°C, bake with bottom heat for 8 minutes, then switch to lower heat at 150°C for 5 minutes until cooked.Note:The adhesiveness of whole grain flour is uncertain, as well as the correct absorption rate of water. Therefore, add water gradually; once the yeast water runs out, continue mixing with warm water until a satisfactory dough is formed.

2). If using an oven for fermentation, there will be sufficient moisture in the oven, so no additional spraying is needed. However, if the oven is dry, lightly spray it before baking.

Note: Similar methods can be used to make coffee-flavored steamed buns with sorghum flour or black rice flour; the flavor and aroma are unique.

How

to steamdelicious steamed buns in one pot?Three key points for making steamed buns: let it rise, knead, and steam.Rising dough: In warmer temperatures, yeast ferments faster.Therefore, during summer, use warm or cold water as needed; there is no strict requirement for the location of fermentation.

In winter when the temperature is lower,warm water must be used to ferment the dough. Ensure it's placed in a warm place like near a heater.During fermentation, maintain the moisture of the dough; cover with plastic wrap or a damp cloth if necessary.

Fermentation should be thorough, typically doubling the size of the dough. When you press your finger into the dough, it should not quickly spring back.

This marks the completion of the first fermentation stage.Rounding: In summer when temperatures are high, fermentation occurs too quickly.Hence, after completing the initial fermentation and kneading out the air, add enough dry flour to prevent over-fermentation during shaping and secondary fermentation.The dough for steamed buns should be slightly firmer. Knead repeatedly until all air bubbles are removed; this ensures a chewy texture.Then divide into portions and shape them.After shaping, place in a warm, humid environment to undergo the second fermentation process.In summer, about 20 minutes; in winter, up to 30-40 minutes.

Risen dough pieces will be noticeably lighter than before fermentation.Steaming: Steam over cold water using medium heat.Originally steamed with boiling water over high heat.However, experiments found that using cold water and low heat allows the unfermented yeast to fully ferment gradually during heating, resulting in larger buns.During steaming, prevent water from dripping onto the buns by placing a towel around the pot lid.After following the set time, do not rush to remove them immediately after turning off the heat. Letting them sit for 2-5 minutes enhances their texture.The dough pieces, after proofing, will be noticeably lighter than before fermentation.

Steam: Place the pot with cold water and start steaming on medium heat.Originally, boiling water over high heat was used to steam buns.However, experiments have shown that using cold water and maintaining a medium heat allows uncompleted yeast fermentation to occur gradually, resulting in larger proofed buns.Additionally, during steaming, prevent water from the lid edge from dripping onto the buns by placing a towel around the pot.After cooking for the specified time, do not rush to remove the buns immediately after turning off the heat.Allowing them to steam for an additional 2-5 minutes will be better.