Homemade simple steamed buns

Steamed bun, one of China's traditional staple foods, is made from fermented dough. It primarily uses wheat flour and is a daily staple for Chinese people. Steamed buns have a soft texture and a rich milky flavor, and they are easy to make yet delicious.

Steamed buns, as one of China's traditional staple foods, have won widespread popularity due to their simple preparation method and rich texture. However, when making steamed buns, the following key points need to be noted:

1.Regarding steamed buns:

Steamed buns, as a traditional Chinese food, vary in taste and texture depending on region and personal preference. Generally, they are beloved for their soft and delicious texture as well as their rich nutritional value. Made primarily from wheat flour and steamed after fermentation, steamed buns have a unique aroma of wheat. They are nutritionally valuable, containing carbohydrates, proteins, vitamins, dietary fiber, and other nutrients that aid in digestion and absorption.

2.Which type of flour to use:

Medium gluten flour, with a protein content ranging from 9.5% to 12%, is very suitable for steaming mantou. It is versatile and widely used for various purposes such as dumplings, steamed buns, Chinese pancakes, and fried dough sticks. Generally sold in loose quantities, medium gluten flour is the most commonly used type among the public.

3.Which type of yeast to use:

①Dry yeast can be stored in the refrigerator for up to a year. However, like fresh yeast, its leavening power gradually diminishes over time. Dry yeast has the slowest fermentation speed but can still impart a rich aroma to steamed buns (slightly less intense compared to fresh yeast).

②Instant dry yeast, like regular dry yeast, can be stored in the refrigerator for up to a year. Instant dry yeast ferments the fastest, but the flavor of steamed buns made with it is not as good as those made with fresh yeast or regular dry yeast.

③Fresh yeast has a shorter shelf life and gradually loses its leavening power over time. It has the strongest fermentation capability but the weakest tolerance to prolonged fermentation. However, steamed buns made with fresh yeast have the most intense aroma.

From the above discussion, it is clear that for steaming mantou, it is best to use fresh yeast or dry yeast. Steamed buns made with these types of yeast will be softer and more delicious, and they are also less likely to fail for beginners.

4.How to tell when fermentation is complete:

①Observe volume changes: The dough will expand during fermentation. When the dough becomes noticeably fluffy, inflated, and has increased in volume compared to before fermentation, you can preliminarily judge that the dough has fermented sufficiently.

②Finger test: Use your finger dusted with flour to deeply poke the dough. If the dough springs back slightly but retains an indentation with the edges slightly pulled inward, it indicates that the fermentation is complete.

③Finger press test: Use your fingertip to press into the dough. If the dough springs back slightly and leaves a faint indentation, it indicates that fermentation is complete.

④Surface observation: A well-fermented dough will have a smooth and fine surface texture, with slight bubbles and even patterns.

5.How to reheat steamed buns:

Place an appropriate amount of water in a pot and set a steamer basket over it. Put the leftover steamed buns into the steamer basket. Heat the water over high heat until it boils, then reduce the heat to medium and continue steaming the buns. After the water boils, steam the buns for 5 minutes, and they will be heated through and ready to serve.

White steamed buns are favored by many due to their snowy-white color, soft texture, and delicate taste. Here are the specific steps for making white steamed buns. If you like it, feel free to record it.