Bun wrapper recipe for a bun

I have read a lot of steamed bun skin recipes on the Internet, and the most convenient formula for my own experiment is this one-shot formula, from Miss Song Qiren, a little sweet potato, thank her! The characteristics of a bun wrapper are simple steps, short use time and high success rate.

Ingredients

Flour 500 gram

Dryyeast 6-7 gram（）

Wateratroomtemperature 290 gram（）

Cooking Instructions

Let the yeast stand in warm water âž• for 10 minutes, and small bubbles on the water indicate that the yeast is active.
Flour âž• yeast water, knead dough machine and dough 2-3-4 for 2-3 minutes each, (hand kneading dough is also ok) to get a smooth dough.
The dough is kneaded without waiting, and it is immediately divided and filled. After wrapping, put it directly into the pot and let it rise for about 40 minutes (depending on the room temperature to decide whether to shorten or extend the proofing time). Turn on the high heat and steam for another 15 minutes after steaming.
Some small instructions:
1 About the recipe of bun skin, I have made the recipe myself before, sugar âž• (good for fermentation), âž• salt (the skin is stronger), âž• milk (suitable for bean buns and other sweet), âž• lard (the skin is oily and beautiful). In short, you can mix your favorite bun skin by yourself.
2 about the bun pleats, if you want to pinch the pleats, you have to pick up and pinch, while lifting and pinching, the last pleats I have not been practiced, but when pinching to the last pleats, it is best to sort out the front pleats and then knead them together, it is easier to get a well-proportioned shape.
Finally, I wish everyone can make beautiful buns!