How to make steamed buns and noodles well

The key to making steamed buns well lies in controlling yeast activity, temperature, and kneading techniques. There are mainly methods such as using highly active yeast, controlling the water temperature at around 30 degrees, adding water in stages to knead the dough, keeping the fermentation environment moist, and sufficient secondary fermentation.

1. Choose highly active yeast

Yeast is the core of dough fermentation, and it is recommended to choose dry yeast or fresh yeast within the shelf life. Dry yeast can be activated with warm water before use, and the water temperature should not exceed 40 degrees to avoid scalding the yeast. Fresh yeast needs to be stored in refrigeration and has higher activity, with a dosage of about three times that of dry yeast. The ratio of yeast to flour is usually 1:100, and the amount of yeast can be appropriately increased in winter to promote fermentation.

2. Control the water temperature at around 30 degrees Celsius

and the surface water temperature directly affect the fermentation rate. 30 degrees Celsius water can activate yeast without damaging its activity. Normal temperature water can be used in summer, and the water temperature can be adjusted to 35 degrees Celsius in winter. Excessive water temperature can kill yeast, while insufficient temperature can prolong fermentation time. Suggest dissolving yeast before adding flour to ensure even distribution of yeast.

3. Knead dough by adding water in batches

Flour has different water absorption properties, and adding water in batches can better control the softness and hardness of the dough. Mix 70% of the dough and knead it into a flocculent shape, then adjust the amount of water according to the dough's condition. The best fermentation effect is achieved when the dough is kneaded to a three light state, namely dough light, hand light, and bowl light, and a delicate film like structure appears on the surface of the dough. Rubbing for about 15 minutes can fully form a gluten network.

4. Keep the fermentation environment moist

Cover with a damp cloth or cling film during fermentation to prevent surface cracking. The ideal fermentation temperature is 28-32 degrees Celsius and the humidity is around 75%. You can place the dough on a warm water pot or turn on the fermentation function in an oven. In winter, it can be placed in direct sunlight, and in summer, excessive fermentation caused by overheating should be avoided. The dough doubles in volume and does not retract when punctured, completing one fermentation.

5. Adequate secondary awakening

After shaping, the buns need to undergo a 15-20 minute secondary awakening to relax the gluten and restore elasticity. The temperature of the fermentation environment is slightly lower than that of a single fermentation to avoid yeast consuming sugar too quickly. The judgment standard is that the volume of the steamed bun embryo expands by 1.5 times, and it slowly rebounds when lightly pressed. Steaming buns in cold water can allow them to continue fermenting during the heating process.

When steaming, use a bamboo steamer or cloth to prevent sticking to the bottom. After boiling, steam over medium heat for 12-15 minutes. After turning off the heat, let it simmer for 3 minutes before opening the lid to avoid collapse. It is recommended to choose medium gluten flour for flour, with a protein content between 9-11% being the most suitable. During the fermentation process, a small amount of sugar can be added to provide yeast nutrition, but a sugar content exceeding 7% of flour can actually inhibit fermentation. Fermentation time needs to be adjusted in different seasons, with about 1 hour in summer and over 2 hours in winter. Observing the state of the dough is more important than a fixed time, as excessive fermentation can produce sourness and affect the taste.