And you should avoid adding instant yeast near sugar and salt. If you are using dry yeast, activate them by placing them in warm water (around 35 degree C) before mixing with the dough. There are two types of yeast usually used to make steamed buns: instant yeast and dry yeast.
Then I figure out this method is not very friendly for beginners, so I recommend this one time proofing method. Two-proofing means that the dough needs to be set aside until fluffy twice. It may not be reproduced in any way whatsoever without Ocado Limited's prior consent, nor without due acknowledgement.Previously I use two proofing methods to make the mantou. This data is supplied for personal use only.
#STEAM BUNS HOW TO#
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