One-time fermentation, whole wheat steamed buns that are tastier than bread
This is the best whole wheat steamed bun I've ever had. It lacks the coarse texture of typical whole grains but retains the fragrance of wheat bran. It's soft and chewy, giving the feeling of eating bread. This is my second making, as the first batch of six was not enough, so this time I made 18 ๐๐ โ recipe sourced from ๐งฃใSenior Year and Little Yใ
Ingredients
Steps
Place whole wheat flour into the mixing bowl
Add 125g ice water (prepare the ice water beforehand)
Mix until there are no dry flour spots
Cover with plastic wrap and refrigerate for over eight hours (usually prepare in the evening and make it the next day)
Take it out the next day and let it sit to return to room temperature. Add 150g all-purpose flour, 17g sugar, and 2.5g yeast.
Mix with chopsticks until crumb-like texture forms
Knead into a dough without worrying about it being overly smooth
Add 5g butter or substitute with lard
Knead into a smooth dough
Roll into a long strip
Divide into six equal portions
Shape into smooth balls
Cover with plastic wrap and let proof at room temperature for 40-50 minutes (if the weather is cold, create a warm environment around 30โ for proofing)
Proof until doubled in size
Steam for 15 minutes in boiling water, then let rest for another 15 minutes before opening the lid
Done โ