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欢迎访问我的新频道 quickmeal quickmeal.我和Emma一起制作拍摄所有菜谱，时长3-4分钟，做法简单味道一级棒，欢迎新老朋友来访。
Welcome to my channel quickmeal quickmeal. I made all the recipes with Emma, the videos are short and simple, it's fun to watch Emma participating all the time.
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面皮准备
For pastry preparation please check this video
• kitchenaid馒头花卷紫薯馒头花馒头 steamed buns
The steamed bun, made from wheat, is one of the most popular food in China. People shape the buns in various ways.Hamilton Beach bread maker is quite easy to use. Carefully designed to make bread-making simpler than ever. Kitchenaid is a great tool to make professional bun. Rose bun is attractive and easy to make with cutter.
Ingredient
450 grams of all-purpose flour
250 grams of warm water(90-95 degrees F)
1 tsp of yeast
Notes
My recipe is for reference, please adjust the water and flour to make a soft dough.
Make sure the water in the pot is 2 inches deep at least
Set the burner between medium and high
Wait for 5 minute after you turn off the burner, then open the lid
When I was trying to make my own steamed bun several years ago, I failed so many times, even I consulted the pro and checked many recipes.When I open the lid I often see dark and hard dough . There are many reasons:
1 The yeast is not active. Test the yeast if you are not sure. Mix yeast with warm water (about 90-95 degrees, hot water will kill the yeast), and rest for some minutes, if you find a lot of bubbles on the top, the yeast is good.
2 The flour is not fresh. This is my No.1 fail reason. I was very confusing why sometimes I can make but after a few months I could not. Finally I realized that I stored the flour for a long time, and my house is kind of moist, when I use fresh flour, the problem is solved. Try to use all- purpose flour with less protein,but not cake flour, if you like puffy.
3 The dough is not fermented well. Many people mix all the ingredients at a time to make it easier, but I mix about 20% flour, water and yeast and ferment at the beginning as start. For sure the bun tastes better. When the dough expands to 2-2.5 times the original size is enough, I won’t steam bun with over fermenting dough, I use the dough as start for future bun. In summer, the ferment is very fast, in winter you can put the container in a warm place to speed up. To tell the truth, ferment for longer time on lower temperature will result in better taste, just balance.
4 The dough doesn’t rest for enough time before steam. After you put every dough into the steamer, wait until it’s bigger, just you can feel the change. Do not let them expand too much, or the texture would be rough.
5 The burner is too strong. Once my friend complained she always failed the bun, I told her set the burner between medium and high, which perfectly solved the problem.
6 There are not enough steam. If the ventilation is not that good, the dough won’t get enough steam, one of my friends used a knife to enlarge the holes on the steamer, it worked.
7 The dropping from the lid. I hate the dropping and used to wrap the lid with cheese cloth and kitchen towel .Now I found 10 inch diameter bamboo steamer, which can just sit on my pot. I store the bamboo steamer in very dry room, or it will get mold very soon.
8 Another possible reason might be you open the lid too soon. Almost every poster will mention that wait for 3-5 minutes before you open the lid. I just follow the rule every time, but I still wish someday I could test it.
Well, you may find it’s kind of hard to make the bun, but actually if you know all these tips you can make the same good buns.
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