How to steam steamed buns with baking powder
Steamed buns are one of the traditional staple foods in China. They are simple to make and have a soft texture. They are deeply loved by the public. Baking powder is one of the important raw materials for making steamed buns. It can help the dough ferment quickly and save time. This article will introduce in detail how to use baking powder to steam steamed buns, and attach structured data to help you easily master the making skills.
1. Prepare materials
Making steamed buns requires the following materials, and the specific amounts are shown in the table below:
| Material | Dosage |
|---|---|
| all-purpose flour | 500g |
| baking powder | 5 grams |
| Warm water | 250ml |
| white sugar | 20g (optional) |
| edible oil | 10ml (optional) |
2. Production steps
1.Kneading noodles
Pour the flour into a basin, add baking powder and sugar (optional), and stir evenly. Then slowly pour in warm water, stirring while pouring, until the flour becomes fluffy. Finally add cooking oil (optional) and knead into a smooth dough.
2.fermentation
Cover the kneaded dough with a damp cloth or plastic wrap and place it in a warm place to ferment for 1-2 hours, until the dough doubles in size. Fermentation time will vary depending on ambient temperature.
3.Knead the dough to exhaust air
Take out the fermented dough and knead it on the chopping board to release air bubbles. Knead until the surface of the dough is smooth and there are no big bubbles inside.
4.Split shaping
Divide the dough into evenly sized portions, about 50 grams each. Use your hands to round or shape into a steamed bun shape and place it on the steamer, making sure to leave a certain gap.
5.secondary fermentation
Cover the shaped steamed buns with a damp cloth and let it sit for 15-20 minutes for secondary fermentation until the steamed buns become noticeably larger.
6.Steam
Add water to the pot and bring to a boil, put in the steamer and steam over high heat for 15-20 minutes. Turn off the heat and simmer for 3-5 minutes before opening the lid to prevent the buns from collapsing.
3. Frequently Asked Questions
The following are the problems and solutions you may encounter during the process of making steamed buns:
| question | Reason | Solution |
|---|---|---|
| The buns are not soft | Insufficient fermentation or excessive kneading | Ensure sufficient fermentation and do not over-knead the dough |
| The bun collapsed | Open the lid immediately after turning off the heat | Turn off the heat and simmer for 3-5 minutes before opening the lid. |
| Cracked surface of steamed buns | Dough is too dry or over fermented | Adjust water volume and control fermentation time |
4. Tips
1. The amount of baking powder can be adjusted according to the season, and 1-2 grams can be appropriately increased in winter.
2. The appropriate temperature of warm water is 35-40℃. Too high temperature will kill the yeast activity.
3. Secondary fermentation is very important to make the steamed buns softer.
4. When steaming, the heat should be sufficient and avoid opening the lid midway.
5. Summary
Steaming steamed buns using baking powder is a quick and easy method that is suitable for home production. As long as you master the fermentation time and steaming techniques, you can easily make soft and delicious steamed buns. I hope the detailed steps and structured data in this article can help you successfully make delicious steamed buns!
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