How to make steamed buns in the morning
In the past 10 days, the topic of breakfast making has been very popular on the Internet, especially "steamed buns and dough making skills" has become the focus of searches for kitchen novices. This article will combine the latest popular data and practical methods to provide you with a detailed analysis of the scientific steps and common problems of dough making.
1. Top 5 popular breakfast topics on the Internet (last 10 days)
| Ranking | topic | search volume | Platform popularity |
|---|---|---|---|
| 1 | Reasons why steamed buns fail to rise | 285,000 | Douyin/Xiaohongshu |
| 2 | Quick dough tips | 197,000 | Baidu/Zhihu |
| 3 | Yeast alternatives | 152,000 | WeChat/Weibo |
| 4 | Low temperature environment | 128,000 | Kitchen APP |
| 5 | How to make whole wheat buns | 93,000 | Station B/Kuaishou |
2. Basic recipe for baking dough (standard proportion)
| Material | weight | Temperature requirements | function |
|---|---|---|---|
| all-purpose flour | 500g | normal temperature | Dough body |
| Warm water | 260ml | 35-38℃ | activate yeast |
| dry yeast | 5g | ≤40℃ | fermentation core |
| white sugar | 10g | soluble in water | Promote fermentation |
| Lard (optional) | 15g | liquid | Add shine |
3. Step-by-step operation guide
1.Yeast activation stage: Pour yeast and white sugar into warm water and let it sit for 5 minutes until foam appears on the surface. This is a key indicator of yeast activity.
2.Dough mixing skills: Adopt three-light standard (basin light, hand light, surface light), add yeast water in batches to avoid uneven moisture caused by pouring it all at once.
3.Fermentation environment control: In the current season, it is recommended to use the oven fermentation function (40℃) or the insulated water bath method. The fermentation time is about 1 hour to double the size.
4.The key to secondary awakening: After shaping, the buns need to be covered with a damp cloth and allowed to rise for 15 minutes at 30°C. This is an important step to avoid dead dough.
4. Solutions to common problems
| Problem phenomenon | Possible reasons | Solution |
|---|---|---|
| The dough does not rise | Yeast failure/water temperature too high | Change yeast/control water temperature |
| Cracked epidermis | Insufficient proofing/dough is too dry | Extend proofing/adjust water volume |
| Sticky bottom | The drawer cloth is not wet/the heat is too high | Use oil paper/change to medium heat |
| Bun retraction | Uncovered too early/insufficient gluten | Turn off the heat and simmer for 3 minutes/add salt |
5. Innovative dough making methods (recently popular)
1.Refrigerated slow fermentation: Refrigerate the dough before going to bed and ferment it at low temperature for 10 hours. It is suitable for office workers to use directly in the morning. The dough will have a richer flavor.
2.Yogurt substitution method: Use 100ml yogurt to replace part of the water. The lactic acid bacteria can enhance fermentation activity and make the buns softer (Xiaohongshu’s popular formula).
3.Sparkling water noodles: Sugar-free soda water replaces water. Carbon dioxide accelerates the fluffiness of the dough. It is suitable for emergencies (the amount of yeast needs to be reduced).
6. Tips on scientific principles
The optimal activity temperature zone of yeast is 25-38°C, and it will die if it exceeds 50°C. A recent Douyin popular science video emphasized that the humidity during fermentation should be maintained at about 75%, and warm water can be placed at the bottom of the steamer to create a suitable environment. Zhihu’s top comment pointed out that the protein content of flour is 9-12%, which is most suitable. Pay attention to the packaging label when purchasing.
Master these dough making tips and you’ll be able to make fluffy and soft homemade buns with ease. It is recommended to collect the data table in this article and refer to it next time you make it. The success rate will be greatly improved!
check the details
check the details
en
