Ingredients
Bun dough material
milk
600 grams
yeast
6 grams
white sugar
50g
milk powder
20g
lard
20g
Salt
2 grams
Gluten flour
Bun filling (reduce amount if not sweet)
350g
Coarse white sugar
50g
plain flour
Baozi surface decoration
pigment
1 drop
Extra flour for baozi dough
None
The method of making white sugar buns
- First, prepare the filling for the buns, mix 200 grams of coarse sugar and 50 grams of flour for later use.
- The chef puts in all the baozi dough ingredients.
- Stir with chopsticks to make dough.
- Knead into smooth dough
- Then place the dough on the cutting board, add a small amount of flour in batches, and knead the dough to make it smoother. (I expected to add about 10 grams of flour 5 times each time. After kneading the flour each time, knead it again, then add a small amount of flour again and continue kneading. This way, the steamed buns will have a good taste and a white color.) Knead for about 10 minutes.
- The kneaded dough has no coarse pores on its surface and is very delicate.
- Then divide the dough into 18 evenly sized pieces. I left another small potion for decoration, which weighs about 25 grams.
- Roll round. Remember to cover with plastic wrap.
- Take a dough and roll it into a circle.
- Wrap in pre mixed white sugar filling.
- Close your mouth tightly.
- Place the mouth facing downwards.
- Take a pre prepared small 25g dough, add a drop of pigment, and use a mold to shape it into a heart-shaped shape.
- Dip the back of the small heart-shaped dough in some water and place it on top of the buns.
- When the Mantou swells about 1.5 to 2 times (now the room temperature is 20 degrees, I put the oven fermentation function and put the hot water in the pan for 30 minutes), (you can also put more than 40 degrees of warm water in the pan and ferment for about 30 minutes in the pan.)
- Put cold water on the pot, steam in the steamer and start timing. Steam on medium high heat for 15 minutes, then let it simmer for 5 minutes before opening. If the fermentation is good, it will not collapse even if opened directly. However, for safety reasons, first open a small seam for a few seconds, and then open it all to prevent the buns from collapsing.
- It’s as beautiful as a flower with just one swing.
- Take a big bite, so satisfied! The feeling of happiness surged in my heart!
