Ingredients
Flour
40~50g
Yeast
2~3g
Sugar
as needed
Water
100g
Flour
200g
How to make egg rolls
- Pour 100g of warm water into a basin and add yeast. The amount of yeast should be between 2 and 3g, that is, the poured yeast can evenly cover the water surface.
- After stirring to dissolve, let it sit for ten minutes to allow the yeast to prepare themselves to work.
- After ten minutes, add 200g of flour and appropriate amount of sugar. This time I added 30g of sugar, and the steamed buns were not too sweet, suitable for children or people like me who like sweet taste. If you like the original taste of flour, you can add less or no sugar. Appropriate sugar can help the yeast ferment.
- Use chopsticks to stir the flour in one direction to make the flour and water blend evenly and finally form flocs. The flocs mean that the flour and water have roughly blended and are waiting for your further operation, that is, the kneading of the dough is about to begin. Are you scared? Kneading dough, just thinking about it is very hard and tiring, right? Actually, it is not. Here are some tips and methods to easily get the desired dough state.
- Knead the flocculent dough little by little with your hands. After the initial shaping, you will get a loose and rough dough with dry powder, which is dry and uncomfortable. At this time, please use the base of your palm to knead the dough, do not use your fingers or the front of your palm, and use a little more force here.
- When the dough is in the state shown in the picture, you can take it out and put it on the chopping board for the next step of kneading. You don’t need to knead too hard from now on.
- Roll into oval shape
- Turn the dough 90 degrees and turn it upright
- Fold in half and continue to knead the dough using the back of your palm. The direction of kneading is to use the force from the back of your palm to move the dough forward. This repeated kneading is to make the dough more elastic.
- Repeat steps 8 and 9 repeatedly. Don’t use too much force. Use clever kneading. Keep patience and don’t rush. You will feel the dough becoming more delicate and soft little by little. In the end, you will get a smooth dough, which ends the first step.
- Then it is fermented, and it is placed in a sealed container for fermentation. The suitable temperature for fermentation is about 30 degrees. The temperature is closely related to the speed of fermentation. The higher the temperature, the faster the fermentation, and vice versa. The picture shows fermentation in the oven, so as to obtain fermented dough in a shorter time.
- The fermentation time is not determined. When the steamed buns expand to twice their size, they are basically ready. If you are not sure, poke the buns and if they don’t bounce back, pull them apart to make sure.
- Open the picture, and the second step is over. To prepare for the third step, you need another 40-50g of flour to knead the dough. Here are some tips I have learned to get smooth dough without much effort.
- Knead the fermented dough again to release the air, then press the dough with your palms slightly to form a slightly flat rectangular sheet and sprinkle a little flour on it.
- Then fold both ends of the dough inward.
- Press it down again and repeat steps 14 to 15. When all the flour you prepared has been kneaded into the dough, the kneading work is completed.
- Then roll it into a round shape again.
- The dough at this time is firm, smooth and substantial, and feels very comfortable to the touch.
- When you cut the kneaded dough, the cross-section should be smooth and free of pores. If there are any pores, please continue kneading it.
- Roll the dough into long strips, then cut into small pieces. I usually make 60g each, and the steamed buns are the size of the palm of your hand.
- Flatten the dough slightly, fold it inward into a square shape, roll it into a round shape, and then pull it inward with the base of the thumb and the thumb, and pinch the bottom to make it tight.
- Finally, the second fermentation is carried out. First, fill the steamer with enough water and heat it until it is warm. Put steamer paper on the steamer and stack the buns on it. Each bun should be separated directly and keep enough distance. Cover the pot and wait for the buns to be slightly larger than before fermentation. If you press it lightly with your finger and feel it is very elastic, you can start steaming. (I forgot to take a picture of this step, I will make it up next time)
- Start steaming over high heat, keep the heat at medium after the water boils, steam for 15 minutes, simmer for 3-5 minutes before uncovering, and the buns are done. As shown in the picture, the buns are white, smooth, and plump. (I cut a few flowers at the back to try different shapes, haha)
- When cut open with a knife, the steamed bun has no holes and is solid, chewy and has a strong wheat aroma.
- The left side is opened by hand. Compare it (← ← What is there to compare…)
