Steamed buns that look like radiant skin

The recipe is very simple. The dough is kneaded to have a translucent texture like watery skin. After steaming, it will rebound quickly when pinched. It is chewy enough to pull out threads when bitten. The wheat aroma becomes stronger and stronger in the mouth. Don't worry if you don't have a watery face. Take a bite of this "reflective" chewy steamed bun. Who would want those "puffy" steamed buns that are supported by additives~ 😆

Ingredients

Steps

Add water and yeast to a bowl and mix well. Then add 500 grams of flour (reserve 80 grams for later use), salt and sugar and knead until the surface is smooth.
Cover the kneaded dough with plastic wrap to keep it moist, and place it in an environment of 28-30 degrees (such as an oven) to ferment until it doubles in size. If the weather is cold and there is no fermentation environment, don't play with the dough, otherwise you will be asking for trouble (I won't tell you, I have tried it 😂)
The dough will rise to twice its size and have obvious honeycomb texture.
Sprinkle 70-100 grams of flour on the dough mat and use it as the end surface, and knead it into the dough later.
Add flour and continue kneading until no obvious pores are visible on the side when the dough is cut (this is the key to glowing skin), otherwise the surface will be bumpy.
Use a steamer for steaming buns, cover it with steamer paper to prevent sticking (if you don't have any, spray it with odorless corn oil)
After the noodles are ready, start shaping. I cut the steamed buns into 75g pieces. After mastering the basic skills of steamed buns, you can make buns, flower rolls, and hamburger shapes (you can cut them open to put braised meat in them, and turn them into meat buns).
Second fermentation: Heat water in a pot to 40-50 degrees, turn off the heat, put in the steamed buns, cover, and let ferment for about 15 minutes, until it is 1.5 times larger. Leave a little space between each and compare the state before and after. It will be more mature in a while.
Steam on fire, steam for 12 minutes after the water boils, do not open the lid immediately after turning off the fire, simmer for 3 minutes and then take it out and put it on the net. If you keep it in the pot, there will be soda, which will affect the taste. The radiant skin I really want, it's here... Store it after it cools down, you can freeze it in the refrigerator, and heat it up when you want to eat it.
I have made pumpkin buns and spinach buns in those years. Practice the basic skills first, and you can do it too.