Steamed Buns with Extra Dough

Steamed Buns with Extra Dough

　　Ingredients:

　　 2500g flour, 150g old fermented dough, 30g food-grade alkali.

　　 Features of Steamed Buns with Extra Dough:

　　 Dry, firm, chewy, sweet and delicious.

　　 Method:

　　 1. Place the old fermented dough in a basin, add 1000g water to soften, then mix in 1500g flour to form a dough and let it ferment.

　　 2. After the dough has fermented, add 30g of food-grade alkali and knead evenly. Then add the remaining 1000g of flour to the alkali-treated fermented dough and knead thoroughly until well combined.

　　 3. Shape the kneaded dough into a log, cut it into 100g pieces, and knead each piece repeatedly on the board to form round buns. Arrange them on a wooden board and let them rest for 10–15 minutes. Once the bun dough has risen and expanded, load them into the steamer basket and steam for about 25 minutes until cooked.