Fluffy Steamed Buns: How To Make The Dough With Cake Flour Recipe by シュナシュナ
Fluffy Steamed Buns: How to Make the Dough with Cake Flour Cooking Instructions 1 In a bowl, mix cake flour, sugar, salt, dry yeast, baking powder, and nonfat dry milk. Add warm water and knead the mixture. 2 Once it comes together, add vegetable oil and continue kneading until the surface is smooth. Cover with a damp cloth or plastic wrap and let it rise for about 30 minutes for the first fermentation. 3 When the dough has roughly doubled in size, take it out onto a surface, divide it into the desired number of pieces, and reshape into balls. Make sure the dough doesn't dry out at this stage. 4 Roll the dough into circles with a rolling pin and wrap the filling. (Roll the center thicker and the edges thinner. If the bottom is too thin, moisture from the filling may seep through.) 5 Place the wrapped buns on cut pieces of parchment paper, arrange them in a steamer with space between each, and spray with water to prevent drying. Let them rise for about 15 minutes for the second fermentation. 6 After the second fermentation, set the steamer over a pot of boiling water and steam for 15 minutes on high heat. They're ready! 7 If you don't have a bamboo steamer, you can use a large pot. Place a cloth between the pot and the lid, leaving a small gap to prevent water droplets from falling on the buns. 8 The first fermentation time may vary depending on the season and room temperature, so it's okay to let it rise longer than 30 minutes. Be careful not to over-ferment. 9 If you find it difficult to roll out the dough in step 4, let the dough rest for about 15 minutes after step 3 to make it easier to roll out. 10 November 2019: Changed the top image November 2022: Added tips to step 9 1 In a bowl, mix cake flour, sugar, salt, dry yeast, baking powder, and nonfat dry milk. Add warm water and knead the mixture. 1 In a bowl, mix cake flour, sugar, salt, dry yeast, baking powder, and nonfat dry milk. Add warm water and knead the mixture. 2 Once it comes together, add vegetable oil and continue kneading until the surface is smooth. Cover with a damp cloth or plastic wrap and let it rise for about 30 minutes for the first fermentation. 2 Once it comes together, add vegetable oil and continue kneading until the surface is smooth. Cover with a damp cloth or plastic wrap and let it rise for about 30 minutes for the first fermentation. 3 When the dough has roughly doubled in size, take it out onto a surface, divide it into the desired number of pieces, and reshape into balls. Make sure the dough doesn't dry out at this stage. 3 When the dough has roughly doubled in size, take it out onto a surface, divide it into the desired number of pieces, and reshape into balls. Make sure the dough doesn't dry out at this stage. 4 Roll the dough into circles with a rolling pin and wrap the filling. (Roll the center thicker and the edges thinner. If the bottom is too thin, moisture from the filling may seep through.) 4 Roll the dough into circles with a rolling pin and wrap the filling. (Roll the center thicker and the edges thinner. If the bottom is too thin, moisture from the filling may seep through.) 5 Place the wrapped buns on cut pieces of parchment paper, arrange them in a steamer with space between each, and spray with water to prevent drying. Let them rise for about 15 minutes for the second fermentation. 5 Place the wrapped buns on cut pieces of parchment paper, arrange them in a steamer with space between each, and spray with water to prevent drying. Let them rise for about 15 minutes for the second fermentation. 6 After the second fermentation, set the steamer over a pot of boiling water and steam for 15 minutes on high heat. They're ready! 6 After the second fermentation, set the steamer over a pot of boiling water and steam for 15 minutes on high heat. They're ready! 7 If you don't have a bamboo steamer, you can use a large pot. Place a cloth between the pot and the lid, leaving a small gap to prevent water droplets from falling on the buns. 7 If you don't have a bamboo steamer, you can use a large pot. Place a cloth between the pot and the lid, leaving a small gap to prevent water droplets from falling on the buns. 8 The first fermentation time may vary depending on the season and room temperature, so it's okay to let it rise longer than 30 minutes. Be careful not to over-ferment. 8 The first fermentation time may vary depending on the season and room temperature, so it's okay to let it rise longer than 30 minutes. Be careful not to over-ferment. 9 If you find it difficult to roll out the dough in step 4, let the dough rest for about 15 minutes after step 3 to make it easier to roll out. 9 If you find it difficult to roll out the dough in step 4, let the dough rest for about 15 minutes after step 3 to make it easier to roll out. 10 November 2019: Changed the top image November 2022: Added tips to step 9 10 November 2019: Changed the top image November 2022: Added tips to step 9 More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Pop, Pop, Popovers! 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