🌾 【Ingredients】
All-purpose flour: 500g
Yeast: 5g
Sugar: 15g (helps with fermentation and brings out the wheat aroma)
Warm water: Around 250g (adjust slightly based on the flour’s absorbency)
Corn oil: 5g (the secret weapon for that glossy sheen)
🔥 【Tips for Flawless “Glazed Skin” & Fine Texture (No Collapse!)】
1️⃣ Knead “vigorously”: This is the most important step! Knead until the dough surface is completely smooth, and when you cut it open, there are absolutely no air pockets in the cross-section. Insufficient kneading results in a bumpy or pitted surface.
2️⃣ Degas thoroughly: After the first proofing, you must knead and press repeatedly to release all the air from the dough. This is what gives the steamed buns a silky, fine texture.
3️⃣ Start in cold water, second proofing: After shaping the buns, place them on the steaming tray and let them rest for 20 minutes until they increase 1.5 times in size before turning on the heat. Starting with cold water allows the buns to heat up evenly and slowly.
4️⃣ Rest for 5 minutes at the end: Don’t rush to open the lid after turning off the heat! Let them rest for 5 minutes to prevent the sudden influx of cold air from causing shrinkage and ruining their perfect shape.
✨ 【Step-by-Step】
Mix the dough: Dissolve the yeast in warm water. Pour it into the flour along with the sugar and oil. Knead into a smooth dough.
First proof: Cover and let it ferment in a warm place until doubled in size.
Degas and shape: Knead the proofed dough vigorously. Once the cut side looks fine and poreless, roll it into a long log and cut into pieces, or shape them into cute round buns.
Second proof: Place the shaped buns in the steamer basket and let them rise for 20 minutes.
Steam: Bring to a boil over high heat. Once steaming, reduce to medium heat and steam for 15 minutes.
Rest: Turn off the heat and let them rest undisturbed for 5 minutes. Then, uncover!