Hello everyone, I'm Qiong
Today, I will share with you the Shandong steamed Buns
Shandong buns is relatively larger, and it tastes chewy
You can taste the sweetness of wheat while chewing
The buns are very layered and can be eaten like this
Making buns can not without yeast, lets take look the yeast which I use
this is instant dry yeast, I used more for making bread
It can make the the fermentation fast and can be directly added to the flour
Another one is the active dry yeast, fermented relatively slower
The active dry yeast can not be used directly in the flour to make bread, should add to the water first
I recommend using this active dry yeast for making steamed buns
especially in this manual buns, fermented speed will affect the operation of the process.
preparing 155ml of warm water, add 10g sugar and dry yeast 3g in
stir well to dissolve dry yeast and sugar
preparing 300g all-purpose flour in basin
Then add the yeast water into the flour
slowly added with stirring
stir and knead to a dough
just knead the dough first, which is a medium hard dough
Put a lid on the basin and let the dough rest for 0 minutes
the dough in the fully relaxed gluten itself can generate
good relaxation after a little rubbing will be a smooth dough
if you want the buns be more white
I recommend you to knead the dough for about 7-8 minutes on this stage
Leave the dough in the bowl and cover with plastic wrap
proof 1-2 hours at room temperature
After an hour, we prepare 60g all-purpose flour for choking into the dough
These choking flour should be slowly kneaded into the dough
Sprinkle a layer of flour on the chopping board
Put the proofed dough on the chopping board and continue kneading
At this stage we have to slowly knead 60g of choking flour into the dough
The process of choking flour is actually the process of filling the fermented air with flour
The steamed buns made this way are firmer and chewy
Slowly rub it with your palm, and sprinkle some flour on it
Then roll it up from the other side
When kneading the dough, use the root of the palm to knead the dough
This method of choking flour layer by layer can make the steamed buns have a layered feel
Repeat this action until all 60g flour is kneaded into the dough
This completes the whole choking dough process
After choking the dough, knead it into a smooth dough
Knead for about 3 minutes at this time
Then rub it a bit longer and divide into 4 parts
Because I made Shandong big steamed buns, the dough are slightly larger
Each is about 130g
Now let’s reshape the buns and take out a dough
Then put the remaining 3 in plastic wrap to prevent air drying
Now we are going to knead these doughs smoothly
Knead one by one
Pay attention to my technique when kneading the dough
First fold it, and then rub it towards the center
Knead for about 70-100 times will be a smooth dough
After kneading the dough smoothly, sprinkle a little dry flour on it, then close the mouth
After closing the mouth, rub some dry flour on the surface
Then make it taller and rounder
Put it on the steamer and let it do the second time fermentation
Cover it with a breathable cloth or nothing
Prove at room temperature for 40-60 minutes
The fermented steamed buns are light and fluffy, so they can be steamed
Start with cold water pot, turn to medium heat when the water is boiled, and steam for 25 minutes
Turn off the heat and simmer for 3-5 minutes. Remove the lid
Such a big steamed bun is ready
Steamed buns is an indispensable part of the life of northerners
What they want for the buns are very smooth, firm, full and elastic surface
Shandong steamed buns that can be eaten layer by layer
You can taste the most natural aroma of wheat with the simplest ingredients
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I’m Qiong, see you next time