Super Soft and Moist Chinese Bakery Buns - what are the most popular dishes at chinese restaurant

I recently stumbled upon the bread race and thought, "Wow!
Actually, I can submit half.
Nice entrance!
"Then I happen to be stuck on campus, which means I don't have any bread making ingredients/tools at the moment.
So there will be no photos other than the final product.
Instead, you will see the result of my attempt to draw!
When I reunite with my bread gear, I try to take some pictures.
After repeated trials, the recipe appears to produce a product that is closest to the soft, wet and chewy texture of bread sold by Chinese bakeries.
It uses water roux to achieve the desired texture.
The total time from start to finish is about 3. 5 hours.
This recipe will produce about 15 dinner rollssized buns.
Make sure you have all the necessary tools before you rush to buy the ingredients.
Many measurements can be improvised, but since all measurements will be accurate by weight, the scale is a must.
Must: Large bowl of wooden speakers (
Mixing bowl or other large container)Bowl scraper (
Hard spatula also works)Dough cutter (
Flip scraper or large Nonserrated knife)
Optional: dough kneading machine (baking pan/bread)
Bread Machine, stand mixer, cheap labor . . . . . . )
Prepare all the ingredients.
When you add each new component to a mixed container, you can weigh everything before hand or before the tare (
Although this does not work for eggs).
For water roux (
The secret of soft wet bread! )
: Waterproof material for 25g bread flour12g dough: 540g bread flour86 g sugar 8g salt 11g instant yeast86 g whole egg
Made from the above ingredients)
49 grams of softening hair other: 1 egg (for egg wash)
1 teaspoon sesame (optional)1 tbsp flour (
For cleaning the work surface)
Weigh the flour and water and mix well in a small pan.
Cook with low to medium fire, stir continuously with a mixer until it reaches 65 °c.
If you don't have a probe thermometer, just keep stirring until you notice that the mixer goes through the thickened paste and exposes the bottom to the pan, leaving traces.
Alternatively, cook the mixture until thick and continue to cook for another minute.
Remove it from the high temperature and cool it to room temperature.
You can make roux in advance and store it in the refrigerator for one day.
However, if roux turns gray in the fridge, throw it away and make a new batch!
Mix Bread powder, sugar, salt and instant yeast in a large bowl. (
If you do not replace instant yeast with dry active yeast, let it dissolve in milk and add it to the dough with liquid).
Then add eggs, cream and milk.
Stir with your wooden spoon until mixed.
Get your roux back and join the ball with the softened butter.
Continue to mix.
Stirring with a wooden spoon will soon become futile, so just dip your hands inside and work the dough together.
Once it forms the cohesive mass, it becomes a shallow flour surface (
You don't need too much flour because butter will lubricate the surface and prevent the powder from sticking)
Smooth and elastic until dough.
For various reasons, the kneading process forms gluten, which is the reason for the unique texture of the bread.
See step 8 for kneading techniques.
It usually takes about 12 to 15 minutes to finish kneading.
If you have some kind of kneading device, mix everything in the same order, knead for 10 minutes or until smooth and elastic.
Make the dough into a tight ball (
For tips on this, see step 8)
And sew it in a proofing container that is lightly oiled and you have weighed it in advance!
Write down the total weight with the dough and cover it with a wet tea towel or plastic wrap.
Put everything in a warm place.
Calculate the weight of your dough when it proves.
Make the dough double the size.
Depending on the ambient temperature, this takes about an hour to an hour and a half.
After doubling the dough size, carefully remove the lid and the dough is still in the proofing container, beating it down with knuckles.
Then place it on a slight flour surface and gently press any bubbles.
This will produce a more uniform texture and help to redistribute some of the sugar in the yeast to the food.
Knowing the total weight of the dough, you can now decide how many breads you want to make and divide them accordingly.
I usually get 15 dinner rolls. sized buns.
Grading the dough by weight is important to ensure even baking.
Shape the part into a circle, Braid, or any other desired shape.
See step 8 for ideas and tips on shaping.
Transfer the formed dough to light oil or parchment
Lined baking tray.
Gently cover the whole thing with a tea towel or plastic sheet. (
I like to buy a plastic fruit/vegetable bag from the grocery store with it).
Put everything in a warm place and make it double (
About 45 minutes depending on the ambient temperature).
At the same time, preheat the oven to 350 degrees Fahrenheit.
Gently peel the towel/plastic sheet.
The size of the buns should now be doubled and ready to be baked.
Traditionally, Chinese buns are brushed with an egg washer to get a nice gloss, so hit an egg and apply it with a pastry brush.
Also, you can sprinkle some sesame seeds after you apply them to wash your eggs.
Finally, put the baking pan in the preheated oven and put it there 15-20 minutes (
This may vary depending on your oven).
The rolls expand more in the oven, showing the color of deep caramel.
Remove the buns from the oven, cool on the cooling rack for at least 5 minutes, and then eat.
If you don't eat them right away, let them all the way down to room temperature and put them in the air --Tight container
They can only be kept for a few days, and after that, the moisture and softness will become less than ideal.
There are a lot of ways to knead by hand, but for this recipe I use what I think is the most basic way.
Use the heel of one or both of your hands, push the dough down and leave you.
This will flatten the dough and then you fold the dough in half and rotate it 90 degrees.
Repeat the process until the surface of the dough becomes smooth and feels tacky (
If you poke it quickly with a clean finger, you should be able to remove the finger without sticking the dough).
The dough will also pass the window glass test, and if you stretch out a small piece of dough, it will stretch to the paper thin "window" you can see ".
There is no specific kneading time to reach this stage.
Pay attention to the feel of the dough.
When it's ready, you'll notice that it's a big difference in resistance to your kneading efforts.
Dough can pass-
Knead, it seems to crash at this point, but I personally haven't reached this stage either by hand or by machine.
Before proofreading the dough, forming a tight ball is a vital thing I have been told.
The reason is that this step will produce a stronger gluten structure, and more gas will be trapped in the dough during the proofing process.
It has always been something I have always suspected, but still, I always make my dough into a tight ball.
A way to do this with a relatively small amount of dough (i. e.
What is required for this recipe)
It is to lift the dough with both hands, fold it half way from you, and press the two flaps together.
You then rotate the ball 90 degrees, just like it is the steering wheel, repeating 4 to 5 iterations.
This will create a taught skin on the surface of your lower body.
Seal the last fold and place it in your container.
Find the proofing box where the professional baker uses temperature and humidity control.
If you want to do one, you may be interested in this description.
If you don't have time to patch your own proofing box, hope you have a cat friend!
He or she usually takes a nap in the warmest part of your home.
Borrow your cat for an hour to take a nap and distract him or her for an hour when proof is needed :)
The dough will still rise if you can't find a warmer place.
It takes longer so don't despair!
When creating steamed stuffed buns, create the idea of TipsBe.
Simple round bread, place the dough on the counter.
Use one hand and push it away with your heel.
Then pull the dough ball back with your finger and sweep your hand back with a circular motion.
Repeat each bread several times.
You will feel it after the first couple tries.
For the knotted roll in the cover photo, take your dough and roll it up to a rectangle of about 6 inch or 15 cm.
Then tie the strap into a knot.
For more inspiration see IdeasThrow add some raisins to the dough of the raisin bread-I want to start with a cup and add other fillings-any fillings you put in should be cooked, not too
Add filling in the molding stage.
Make the opened roll-make the dough into a roll and bake in a cake pan-you can bake the dough in a 9x5 "roll instead of making a separate roll.
Remember to increase the baking time to about 35 minutes.
In addition, cut eggs with a teaspoon of water or use chicken protein only, because excessive Brown may occur as the baking time increases.
The last sentence is interesting and don't be discouraged if it doesn't work at first.
I went through a lot of failed bread and rolls but it all came with a little perseverance :)