What to pay attention to when steaming steamed buns, and what to pay attention to when steaming stea

1: All-purpose flour is ordinary flour for making dumplings;

2: Rapid baking powder (yeast) is yeast, such as "Angel" yeast;

4: The best water to melt the baking powder is warm water (not hot), because warm water can also help better fermentation, the water should not be too hot (no more than 40 degrees), otherwise the yeast will be "scalded" to death and lose "activity", so that the dough will never rise;

5: It is best to add the baking powder water in batches while stirring, so that the dough and water are easy to stir evenly;

6: If you feel very thin and sticky when mixing the dough, don't doubt it, pour in an appropriate amount of corn oil and it won't stick, the dough is too dry, and the steamed buns will be relatively hard;

7: Because the dough is very soft and easy to knead, the dough should be kneaded as smooth as possible for a few minutes);

8: When covering with plastic wrap, if the room has air conditioning, you can put it outdoors (40-45 minutes) if you want to make it quickly, but it is best not to put it in direct sunlight, and wait for the dough to be twice as large;

9: When rolling the bun skin, don't knead it too hard, sprinkle some dry flour to prevent sticking, and roll the small agent into a ball and thin it, thin on the side and thick in the middle;

10: Cover the wrapped buns with plastic wrap and continue to make them for 20-30 minutes, because when rolling the skin, part of the air in the dough is released, and continuing to make the buns more uniform and full;

11: Steamed buns in boiling water and high heat (It seems that some people are steamed in cold water?) ), put wax paper under the bun to prevent sticking (clean gauze is also OK);

12: After wrapping the buns, there should be a gap between the steamed buns and when they are steamed in the pot, because the buns will "become bigger" when they are re-issued and steamed, and if they are placed too close to each other, it is easy to stick to a large ball;

13: Don't remove the lid immediately after steaming, because the bun will shrink from hot to cold in an instant (that is, some people say "deflated"), and it is also possible that the bun skin is not kneaded evenly, and there is air in the skin.

14: Regarding the filling of the bun, you can prepare it according to your preference, you can add some water and baking soda powder (dip a little with chopsticks) to let the meat filling absorb water (but if you are not making soup dumplings, do not add too much water, so as not to make the filling too thin and not easy to wrap), and the steamed bun filling will be juicy and tender.

Steaming steamed buns, which seems simple, is very difficult for those who are making pasta for the first time. Because it is necessary to master the time of mixing, rising, and steaming. Regarding the technique of steaming steamed buns, I think it is necessary to add yogurt, milk, or milk powder to make the noodles softer.

Putting an appropriate amount of baking soda in the fermented dough can synthesize the acidity of the dough, and if the dough is overheated, the steamed steamed bun will not be sour. If the noodles are not good, the steamed steamed buns will not be stiff, so baking soda is the savior of steamed steamed buns. However, the amount should be controlled, if the dry yeast is put more when mixing the dough, then the amount of baking soda should be reduced.

Knead the dough and let it sit on the plate for 15 minutes. After it rests, don't knead it again, just knead it into long strips. If you knead the dough again, the softness of the steamed bun will be reduced.

When steaming steamed buns, use high heat and do it in one go. After turning off the heat, don't open the lid immediately, wait for two or three minutes, return to the air, and then remove the lid, the steamed bun is not easy to fall, and the steamed steamed bun is beautiful and soft.

Personally, I think that there are undoubtedly a few things that need to be paid attention to in this steamed bun.

First, steam through water (like a rice cooker, the distance between the steaming grid and the water is so far, don't let the buns and the water get too close); Second, it needs to be a separate dish or steaming grid. Others depend on personal preference.

When steaming the buns, you must pay attention to the steamed buns in advance, and when steaming them in the pot, you must sprinkle some water to prevent the buns from drying out, and you must also pay attention to the heat, and the steaming time of the buns should not be too long, resulting in a bad taste of the buns.

Be sure to use all-purpose flour, and also pay attention to the time it takes to steam, and put a cage cloth before steaming. Pay attention to the size of the fire, but also pay attention to the placement of the buns.

Be sure to mix the dough well, but also to rest the dough, put in enough yeast powder, also pay attention to the steaming time, put enough water in the pan, and avoid sticking the pan.

The first is to pay attention to the time problem when steaming the buns, it is best to control it in 20 minutes, the second is to pay attention to the boiling water, not cold water, the third point is to pay attention to the heat, the fourth point is that it is best to steam in the kitchen, and the fifth point is that there will be a lot of water vapor when steaming the buns, so be sure to turn on the kitchen range hood.

To control the amount of steamed buns, the water quality should be cleaned, the cage should be tightly covered, the heat should be mastered, the time should be controlled, and so on.

Steamed buns are particular, they should be steamed through water, and it is better to have special tools.

Now many people are willing to steam steamed buns at home to eat, although it is troublesome, but eat smoothly and rest assured, after all, the buns sold outside are not steady, and they always feel that the bun filling is unreliable, which is also a problem that many people are worried about, so they do it themselves, only the buns made by themselves have a sense of achievement, and there is no worry about eating. So today, let's take a look at what are the precautions when steaming steamed buns?

1.The proportion of yeast powder should be appropriate.

Yeast powder is the most commonly used fermented ingredient for making leavened food, and whether the dough can be fermented to the best state has a lot to do with the proportion of yeast powder. Yeast powder should not be too little, otherwise the fermentation speed will be slow and the fermentation effect will not be good. Of course, it can't be too much, otherwise the finished product will have the taste of yeast powder, and it is easy to overdo it and the taste will become sour.

Usually about 5 grams of yeast powder per pound of flour can be increased or decreased in small amounts according to the temperature. In order to maximize the activity of yeast powder, it is best to pour yeast powder into warm water and stir and melt when making dough, and at the same time add a little sugar and stir together. White sugar speeds up yeast multiplication, making the dough rise faster and better.

Whether it is steamed buns, steamed buns, or flower rolls, these noodles will be fluffier and softer when bought outside, and that is because baking powder is added to the flour. However, we eat it at home, and of course the less we add, the better, and the yeast and sugar are enough to ferment.

2.Don't steam the buns directly in the pot.

After the bun is wrapped, we must not put it into the bent celery pot to steam, many friends are directly steamed in the pot, this method is wrong, whether it is steamed buns, flower rolls, steamed buns, noodles fermentation is generally divided into 2 times, the first time is when the dough is made, the second time the bun is wrapped to have a secondary fermentation time, how to judge the dough and buns after the hair, when the temperature in the house is high, it will ferment in about 10 minutes, first of all, the volume of the dough will definitely become larger, it looks chubby, and it is light and fluttering in the hand, so that it means that it is ready. Another point you need to pay attention to is that it is best to cover the buns with a clean dry cloth during the proofing process, which can prevent the epidermis from drying out and the steamed buns from cracking.

3.While steaming the buns, knead the dough repeatedly.

In this way, the gas in the dough can be continuously buried and discharged, and the surface of the steamed bun will be smoother, and it will also become more beautiful, and it is also conducive to the secondary fermentation of the spores. If we don't pay attention to this problem, it is easy to cause the overall image of the buns we make to become poor.

When steaming steamed buns, you should master the following six precautions:

Add sugar to the baking powder When melting the baking powder, add 1 2 tablespoons of sugar to make the dough rise better.

Warm water fermentation When melting the baking powder, it is best to use no more than 40 warm water to melt, too high water temperature can easily make the baking powder inactive, which will affect the dough fermentation.

Don't over-dry the dough When mixing the dough, if you feel that the dough is sticky, you can add an appropriate amount of corn oil. At the same time, it is necessary to avoid the dough being too dry, otherwise the steamed buns will have a hard taste.

After the buns are wrapped, they should be placed in a closed place and continue to rise for about 30 minutes, and then put them in a steamer to steam. Because when rolling the dough, a part of the air in the dough is released, and the wrapped bun can continue to rise, making the bun fuller.

Pinch the steaming time The steaming time of the bun is related to the filling of the bun. Vegetarian buns are generally steamed for about 15 minutes, and meat buns can be steamed for about 20 minutes.

Do not remove the lid immediately after steaming After the water boils, put the bun in the steamer and steam it over high heat, but note that do not open the lid immediately after the bun is steamed, otherwise the bun is easy to shrink, and the lid should be removed after the bun is slightly cooled.

When steaming, let the buns ferment again, so that the buns can be more soft, and when steaming for the first time, you should wait for the person who comes up to tease and then put the buns, and the time should not be too long, and the potatoes should not be too short, and the fire should not be too small, otherwise it is not easy to steam.

The thing to note is that it is best to steam for 20 minutes, and when steaming the buns, you must be stuck in time to make the buns, the filling must also be relatively soft and glutinous, and then the cut meat should be as broken as possible, so that the hidden bag will be delicious with the loser.

When steaming the buns, you must carry out the second awakening of the steamed buns, and the approximate time is controlled at 20 to 30 minutes.

The precautions are to pay attention to the degree of fermentation of the dough hidden reed, to pay attention to the shape of the bun, to pay attention to the time of the cherry finger steaming, to pay attention to the state of the dough, and to pay attention to the integrity of the bun.

Pay attention to the heat and the time of steaming the buns.

Hello dear, happy to answer your questions, the experience of steaming steamed buns is as follows:1The pot should be filled with sufficient water, so that the moisture will not evaporate quickly.

After the water boils, start to put in the buns and start steaming2For quick-frozen buns, do not thaw them, put them in a steamer and steam them directly. 3.

When steaming steamed buns, there should be a certain gap between the buns to ensure that the buns are not easy to stick after steaming and becoming larger. 4.The buns of the next day must be put in the refrigerator for quick freezing, and when steaming, do not thaw the steamed buns and steam them directly5

Freeze the buns for 3-5 hours and then take them out and put them in a fresh-keeping bag, which can be stored for a longer time. 6.After the water boils, the jujube base starts to steam the buns, depending on the size and heat of the buns, about 5-15 minutes.

As long as you master 3 skills in steaming steamed buns, they are delicious no matter how you steam them.

Today's steamed buns were made for 3 hours, I counted them, there were a total of 46 steamed buns, five adults ate, 4 children ate, and there were only 3 steamed buns left, all said that they ate 2-3 steamed buns, but I didn't know that the steamed buns were gone, anyway, I ate 4 steamed buns.

Let's start to mix noodles, there are many people today, 1000 grams of flour, put 5 grams of yeast, a spoonful of sugar to promote fermentation, while pouring water, stirring, stirring into a flocculent shape, kneading into a smooth dough, and fermenting for an hour.

Next, I started to prepare the minced meat, bought the 30 yuan one, and chopped it into a meat puree.

Cut 2 more green onions into it, and chop them into the same crushed meat puree.

Then put minced green onions, minced ginger, 2 spoons of light soy sauce, 2 spoons of dark soy sauce, 1 spoon of oil, 2 eggs, 2 spoons of salt, a little chicken essence monosodium glutamate, a little thirteen spices, stir well.

After stirring evenly, prepare 200ml of flower watering, pour it in 3 times, pour it while stirring, stir it vigorously, pour in 30 grams of cooking oil, whip it again, and set aside.

After an hour, the dough is ready, poke a hole with your hand, do not retract is good, then take it out to exhaust, and then knead back to its original size, knead until the surface is smooth.

After kneading, knead into long strips, divide into evenly sized techniques, and finally roll out into dough for later use.

After the dough is rolled out, wrap it with the meat filling we prepared before, and finally let it rise for another 20 minutes, and then you can steam it after you wake up.

After waking up, boil the pot with cold water, open the lid of the pot, let it gas, this can prevent steaming to death, and now start steaming for 20 minutes.

Let's summarize it again, the important 3 points, first, the noodles must be in place, second, the good noodles must be kneaded in place, the longer the kneading time, the better the taste, third, after the buns are done, they must be proofed twice before they can be steamed, <>

After 20 minutes, the buns can be out of the pot, remember to stuff for another 5 minutes before coming out of the pot, the fragrant buns are so delicious, friends who like them should try it quickly.

When steaming Qihu buns, you need to mix the noodles in advance, be sure to stir evenly according to the proportion, according to the ratio of 1:1, and then knead it into a circle, wrap it in the filling and steam for 25 minutes.

1.The yeast is melted with suitable cultivation and cherry blossom water, poured into the hidden white flour and mixed with the dough, and then the lid is placed in a warm place to ferment.

2.Add oil, salt, five-spice powder, minced green onion and ginger, light soy sauce, chicken essence and then add chopped vegetables and stir well.

3.The dough is well risen, kneaded and vented.

4.Divide into dough pieces of the same size and roll out the skin in circles.

5.Then put in the minced meat and wrap it into your favorite bun style.

6.The second proofing until the bun becomes fat.

7.Open the water in the steamer and steam the buns for 20 minutes.

8.Turn off the heat and cover for another 2 minutes to remove from the pot.

9.You can enjoy the delicious buns.