Big white buns


All-purpose flour 500g
warm water 250g to 300g
yeast 1.5 tablespoons

Dissolve the yeast in warm water and let it sit for about 10 minutes. Excessive water will cause the yeast to die, and too cold will not dissolve.

After standing, the yeast solution is poured into the flour in portions, and the flour is stirred until it is flocculent

Knead the flocculent noodles into a smooth dough … white and fat

Put the dough in a large pot, cover with a damp cloth, and ferment at room temperature (25 ℃ ~ 30 ℃) for about an hour and a half, until the dough is twice as large

The fermented dough is kneaded hard by hand for about ten minutes, the longer the knead, the more gluten the buns

Divided into equal parts is a dough, rounded and shaped. Or what other shapes do you like, play it yourself

Put in a steamer and turn on a low fire for 20 minutes ~ To prevent the steamed buns from collapsing and deforming, do not remove the lid immediately after turning off the fire. Have patience to eat!

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