Came across a video (link to the video can be found at the end of the page) on steamed bun, followed its method but using my recipe to test. Happy to see the steamed buns have smooth skin after steaming, and maintain its soft crumb even after cooling down.
The buns still tasted better when serve warm.
Used the steamed buns to make some tall sandwiches with thick luncheon meat, tamagoyaki, and thin slices of kyuri, or Japanese cucumber. My delicious lunch 😋
INGREDIENTS
60g plain flour plus/plain flour, unbleached
50g cake flour, unbleached
10g fine sugar
1g instant dry yeast
1g baking powder
10g multigrain soy pulp*
10g natural yeast/sourdough, 100% hydration #
50g milk, cold
5g egg white
5g water, to be added depending on dough condition
about 1/4 tsp rice bran oil, for coating the dough
Some potato starch for coating the shaped dough
* multigrain soy pulp can be replaced by about 5g milk.
# natural yeast can be replaced by 5g each of plain flour plus, and water, plus a two drops of vinegar.
DIRECTIONS
1. Mix plain flour plus, cake flour, fine sugar, instant dry yeast, baking powder in a mixing bowl.
2. Gradually stir in the natural yeast, multigrain soy pulp, cold milk, egg white and water. Stir in one direction till the mixture resembles bread crumbs. Knead and add the remaining liquid ingredients slowly till it forms into a big lump.
Coat the dough surface with about 1/4 tsp of rice bran oil, cover, and place in the mixing bowl to rest for about 10 to 15 minutes.
6. Serve the buns warm for better taste 😋
Reference: 發麵只加酵母就錯了,饅頭店老闆教我訣竅,10分鐘發好面,超實用
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