I. Dough Preparation Process
Dough preparation, also known as kneading, mixing, or stirring, has two main functions:
1) To ensure that all ingredients are evenly mixed and interact properly.
2) To allow the flour to absorb water, forming gluten and a network structure, which allows the dough to become elastic and achieve the desired consistency.
Kneading should be done with sufficient force and for an appropriate duration, depending on the specific ingredients and desired outcome, to achieve the optimal dough texture. Generally, rolling or pressing should not be used as a substitute for kneading.
II. Dough Fermentation Process
Dough fermentation plays an important role in steamed bun production, promoting yeast growth, altering the dough's texture, developing flavor, and enhancing nutritional value. Traditional steamed bun making places great emphasis on dough fermentation, requiring complete fermentation of the dough. Therefore, many small-scale steamed bun producers still use traditional fermentation methods. However, excessive fermentation can lead to excessive acidity in the dough, and due to the difficulty in controlling fermentation conditions, newer steamed bun producers often use rapid fermentation or even skip the fermentation process altogether. However, skipping fermentation increases costs, results in poorer appearance, and diminishes the traditional flavor and texture of the steamed buns, ultimately leading to reduced competitiveness.
3. The second flour mixture
After the dough has fermented, additional flour and other ingredients should be added, followed by thorough kneading.
During fermentation, the yeast in the dough will have consumed most of its required nutrients and oxygen, which is detrimental to further rising. Therefore, it is necessary to add more nutrients and incorporate fresh air. Adding ingredients that inhibit yeast growth during the second kneading will minimize their negative impact on fermentation. Adding a pH regulator helps prevent the dough from becoming excessively acidic, which could negatively affect the final product. Adjusting the dough's texture and consistency facilitates shaping and ensures the desired product shape.
4. Kneading the dough
After mixing the dough, but before shaping, the dough must generally be kneaded to ensure the desired texture and appearance of the steamed buns. For hand-shaping, a kneading machine or manual kneading is necessary. When using a steam bun machine, the spiral pressing action in the hopper and the kneading rollers effectively knead the dough, so an additional kneading step is not required.
Kneading expels air bubbles from the dough, resulting in a smooth, dense texture, a white color, and prevents the formation of air pockets on the surface of the steamed buns.
Kneading should continue until the dough surface is smooth and the texture is uniform and fine.
5. Molding and Shaping
After the dough is kneaded, to ensure the steamed buns maintain their shape and plump appearance, and to prevent them from flattening during rising and steaming, it is essential to properly shape the cut or rolled dough pieces. Round steamed buns are portioned and shaped by hand, while square steamed buns are cut from rolled dough strips. For homemade steamed buns, the dough is shaped by hand, with the aim of achieving a smooth surface. In a commercial steamed bun production line, a shaping machine (or "dough roller") is typically placed after the main steaming machine to further shape and smooth the dough pieces.
6. Proofing the steamed bun dough
Proofing, also known as final fermentation, is an essential step in steamed bun production. During the proofing process, a series of biochemical reactions occur, resulting in the steamed bun achieving a specific volume, appearance, and internal texture.
Proper control of temperature, humidity, and time is crucial during proofing: Higher temperatures (35–42°C) promote faster fermentation and minimize deformation of the dough. However, the temperature should not exceed 45°C to prevent yeast inactivation.
Humidity should be controlled so that the dough surface is soft but not sticky. A relative humidity of 75%–95% is generally suitable.
The degree of proofing should be determined according to the product requirements. For Zhengzhou-style steamed buns, the volume should approximately double; southern-style steamed buns should be larger, while hard-crust steamed buns should be proofed less.
7. Steaming the steamed buns
Steamed buns can be steamed in various types of steamers, such as steam cabinets, steam ovens, steam pots, or bamboo steamers. During the steaming process, a slight pressure and continuous circulation of steam inside the container are maintained to ensure consistent steaming temperature. The container should be kept airtight, while also allowing for some steam to escape and fresh steam to continuously enter the steamer. The steam pressure should not be too high to prevent water droplets from directly splashing onto the surface of the buns, which could cause them to become soggy or burnt.
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