How to make steamed buns with dough? What kind of flour makes buns especially soft?

Steamed buns are one of the most popular pasta choices for breakfast. They have thin skin and rich fillings. They can be made into various types and flavors and are also convenient to eat. So how do you make steamed buns? What kind of flour is especially soft for steamed buns? Let's read on!

Contents of this article

1. How to make steamed buns

2. What kind of flour makes steamed buns especially soft?

3. What is the correct way to make the filling of braised pork buns?

How to make steamed buns

1. Dissolve the yeast in warm water to avoid scalding the yeast in hot water.

2. Add yeast water to flour and mix well. Start kneading the dough. Add warm water little by little and slowly knead it into dough.

3. Put the kneaded dough into a container for fermentation. The fermented dough is twice as large as before and has many honeycomb-like pores. You need to knead it again to squeeze out the bubbles inside, knead it evenly and ferment it for the second time until the dough ferments to twice its size.

4. After wrapping the buns, let the dough rest and cover with a damp cloth to prevent it from drying out.

What kind of flour makes steamed buns especially soft?

The buns and steamed buns made with medium-gluten flour are particularly soft.

Characteristics of various flours:

1. Extra high-gluten flour: 14% moisture, more than 13.5% crude protein, usually used to make gluten and fried dough sticks.

2. High-gluten flour: 14% moisture, 11.5% or more crude protein. The average protein content of high-gluten flour is 13.5%, and usually the protein content is above 11.5% can be called high-gluten flour. The protein content is high, and the gluten is also high, so the gluten is also strong, and it is mostly used to make bread, noodles, etc.

3. Vermicelli: 14% water, 10.5% crude protein, usually used to make steamed buns, dumplings, noodles, Chinese dim sum, etc.

4. Medium-gluten flour: 13.8% moisture, more than 8.5% crude protein, usually used to make Chinese noodles, Chinese dim sum, Western dim sum, etc.

5. Low-gluten flour: moisture content 13.8%, crude protein content less than 8.5%, usually used for cakes, biscuits, small pastries, etc.

What is the correct way to make the sauce meat buns?

1. First, add yeast, sugar and warm water to the flour and stir to form dough.

2. Next, pour soy sauce, cooking wine, sweet noodle sauce, salt, minced ginger, and oyster sauce into the pork filling, beat with clean water and add chopped green onion.

3. Finally, roll the dough into a dough sheet, wrap the meat filling and let it ferment for 20 minutes, then steam it.