Tips for steaming buns
In the past, the steamed buns were not very round, a little bumpy, and a little yellow. I always thought it was the reason for the noodles. Next, I learned the skills of steaming buns.
In fact, the most important step in the success of steamed buns is to mix the noodles. First, choose the right flour, useCostcoall purposeThe flour made from flour is more yellowish, so you need to buy Korean flour, as shown in the picture below, the steamed buns or steamed buns made from this flour are white and tender.
Secondly, the choice of yeast is also very important. Sometimes the yeast is the reason for the poor dough. After using several different yeasts, I still feel thatred star's this one is the best, it is very successful every time it is made, and it is available in major supermarkets in the United States (Target, Walmart, etc.) as shown below
Then there is another key step, which is to put some lard. Yes, it's lard! Since we don't sell anything here, we all buy fat to practice lard. This step is very important. I just learned it. After putting lard, I will feel different immediately. The noodles are good and not sticky. Bag.
Then it is different from the traditional method of making steamed buns (the noodles are made first, then the air is exhausted, the steamed buns are made, the second steam is made, and the steam is steamed). After reconciling the noodles in this way, there is no need to make the noodles first, just wrap the buns, and put them in the drawer to set aside air strikes. Steam it directly after it's cooked.
The steamed buns in this way are very good-looking, almost the same as the ones sold outside, and the taste is also very good, you can try it.
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蒸包子的技巧
以前每次蒸出来的包子都没有很圆润，有点坑坑洼洼，还有点发黄，一直觉得是面的原因，后来在“高人”指导下，学会了蒸包子的技巧。
其实蒸包子是否成功最主要的一步就是和面了。首先要选对面粉，用Costco的all purpose面粉做出来的都比较偏黄，要去购买韩国面粉，如下图，这种面粉做出来的包子或者馒头都比较白嫩。
其次选择酵母也很关键，有时面发不好就是酵母的原因，用过几款不同的酵母后觉得还是red star的这款最好用，每次发面都很成功，美国各大超市都有（Target，Walmart等）如下图
然后就是还有一个关键步骤就是，放一些猪油。对，就是猪油！由于我们这里没有卖的，都是买肥肉去练猪油，这一步很关键，我也是刚学的，放了猪油后立刻会感觉到不一样，面好和了也不粘手更好包。
然后就是不同于传统包包子方法了（先发面，然后排气，包包子，二发，蒸）。这样和好面后，不需要先发面，直接包包子，包好后直接放入笼屉中留出空袭，进行发面，相当于直接进行传统二发步骤。发好后直接开火蒸。
这样蒸出来的包子非常好看，跟外面卖的差不多了，而且口感也非常好，大家可以尝试一下。
