How long to steam steamed buns after steaming hot

How long does it take to steam steamed buns.

1. The head is generally put into the pot for 20 minutes after the water boils. In addition, steamed buns vary according to the size and time. The big one takes a long time; The general size of about 3-4 cm in diameter, after boiling the pot with about ten minutes, you have to master it yourself, to see if the steamed bread is cooked, you can pick up the steamed bread, turn it over and press it by hand (the position of the drawer), if it bounces up, it is cooked, if there is a pit, it means that the fire is underfired.

2. Head retraction is generally due to three reasons: First, the face is not good. The second is to make the alkali smaller.

The third reason is also the most common problem is that the lid of the pot is too tight, the water vapor can't run out, and the fire is too big to love such a problem! As long as you don't cover the pot too tightly when the fire is big, and leave a little gap for the steam to go out, you can't shrink into dead steamed buns.

3. When making steamed buns externally, you must fully wake up, generally wake up for 10-15 minutes and then steam them in the pot.

4. There is a small piece of transparent place on the top of the head because it is poured with steam water on the lid, as long as you open the lid immediately after the steamed bun is steamed, this situation will not occur.

5. Wake up the steamed buns on the board for 10-15 minutes, and then boil the water drawer.

6. If the steamed bun is cooked on the board, the time to rise is relatively short, so it should be put on the drawer when the pot is not open (the process of boiling water is also equivalent to the proofing of noodles).

How to tell if steamed buns are ripe.

There are several ways to judge raw and cooked steamed buns:

1) Pat the steamed bun with your hand to make it elastic and cooked;

2) Tear the skin of a piece of steamed bread, if the skin can be uncovered, it will be cooked, otherwise it is not ripe;

3) After the fingers press the steamed bun, the pit quickly calms down into a cooked steamed bun, and if the dimple does not recover, it means that it has not been steamed.

After the fire boiled, I saw a thick white fog, and continued to gather for 7 or 8 minutes, and then changed to medium heat and steamed for a few minutes.

It is very important not to open the lid immediately after turning off the heat. Turn off the heat and open the lid again 3 minutes.

If you open the lid immediately after turning off the heat, you will see that the fluffy steamed bun scalp has collapsed immediately. Leave it for 3 minutes to let the steamed buns in the pot slowly brew again in the heat.

Steam for 15 minutes.

Ingredients: 800g of flour, appropriate amount of warm water, appropriate amount of dry yeast.

1. Put an appropriate amount of flour in the basin first.

2. Use warm water of about 40 degrees to dissolve the yeast, and the yeast and flour are in proportion, which is on the instructions.

3. Pour yeast water into flour and knead it into a smooth dough, cover it with a cotton cloth to prevent the fingers from drying out and cracking, and let it rise for about 1 hour.

4. The honeycomb shape of the equal hair is OK.

5. Knead the dough again and knead it repeatedly for a while, and the steamed buns will be stronger.

6. Knead into dough of equal size and knead into the shape of steamed buns.

7. Heat water in a steamer and put a grate.

Spread a damp cotton cloth on the grate, put the kneaded steamed buns evenly, do not **, and send it again for about 10 minutes.

8. After the tung hair is ready, steam for 15 minutes and simmer for 2 minutes.

Steam the steamed buns for about 15 minutes.

Generally, the steamed buns steamed at home are not very large, basically within 2 taels, and such steamed buns can be steamed for about 15 minutes after boiling. However, if the steamed bread is very large, such as 3-4 double steamed bread, it needs to be steamed for a longer time, and it needs to be steamed for about 30 minutes after the water is boiled.

If you are worried that the steamed bread is not steamed, it is recommended to touch the steamed bread with your hands after the steamed bread is steamed, as long as the surface of the steamed bread is not sticky to your hands, it will be steamed.

There are several ways to distinguish steamed buns from steaming:

1. Gently press the steamed bread with your fingers, if the steamed bread can rebound quickly in a short time, it means that it is cooked.

2. After steaming, take out the skin of a little steamed bun, if it can be easily uncovered, it means that it is cooked, if not, it is not fully cooked.

After steaming, take out the steamed steamed bread in time and store it in the place where the wind is patting, which can make the steamed bread taste fragrant and soft, even if the steamed bread is cold, it will not be hard.

15 minutes left god rush right. Usually the steamed buns steamed at home are not very large, basically within 2 taels, and such steamed buns can be steamed for about 15 minutes after boiling. However, if the steamed bun is very large, such as 3-4 doubles, it needs to be steamed for a long time, and it needs to be steamed for about 30 minutes after the water is boiled.

If you are worried that the steamed bread is not steamed, it is recommended to touch the steamed bread with your hands after the steamed bread is steamed, as long as the surface of the steamed bread is not sticky.

When the steamed steamed buns are cooked, it is recommended to wait for 5-10 minutes before boiling. Wait for a few minutes before boiling, the steamed bread can be set with the help of residual temperature, so that the steamed steamed bread will be fuller and shapely. If you open the cover of the town just after steaming, some people's steamed steamed buns are prone to shrink and collapse, the appearance is not good-looking, and the softness of the taste will also decrease.

1. What kind of fire should be used to steam steamed buns.

Steamed buns must be steamed over high heat. And be sure to put the steamer on the steamer, boil the water for a while, and wait for the steamer to heat before you can put the steamed bun blank (the finished dough). In this way, the steamed steamed buns can be thoroughly steam and will not be steam stiff.

2. Steaming time.

This is related to the size of the steamer, the amount of water, the size of the steamer, and the amount of steamed bread, which generally takes about 20 minutes. You can also touch the steamed bread with your hands during the steaming process, as long as the surface of the steamed bread is not sticky, it means that it is steamed.

3. What to do if it is steamed.

Steamed steamed buns should be taken out while they are hot, and separated one by one to let them cool through. If you don't do this, after the steamed bun is cold, it will not be easy to separate the sticky ones, and the epidermis will be damaged, which is not good-looking.

Mix the dough with lukewarm water, not too much, as you will scald the dough to death.

I can't send it.

The steamed bread should be put into the pot when the water is cold, and the rest is steamed in the same way as steamed steamed bread with baking powder, and after boiling the pot, it will be fine for twenty-five minutes.

Take it out after steaming.

Otherwise, when the steamed bread is cold, it will stick to the steamed steamed bread utensils.

Steamed steamed buns boil for 10 to 20 minutes and cook.

The time of steaming steamed bread is not only related to the pot of steaming steamed bread, but also related to the size of the steamed bread. If it is a large steamed bun, generally put cold water in the steamer, and the steamed bread can be cooked in about 20 minutes after the water boils. If the steamed bread is relatively small, then the steamed bread will be cooked about ten minutes after the water is boiled.

After the steamed buns are steamed, they are placed in the steamer for a while to tease the taste.

Generally, the size of the steamed bread is about 3-4 cm in diameter, after boiling the pot with about ten minutes, the specific time of steaming steamed bread depends on their own mastery, to see whether the steamed bread is cooked, you can pick up the steamed bread, turn it over and press it by hand, if it bounces up, it is cooked, if there is a pit, it means that the fire is underfired. How long does it take to steam steamed buns to wake up, and it takes 10-15 minutes to steam steamed buns. When making steamed buns, you must fully wake up, generally wake up for 10-15 minutes and then steam in the pot.

If the steamed bun is proofed on the board for a short time, it should be put on the drawer when the pot is not open (the process of boiling water is also equivalent to the proofing of noodles).

Tips for steaming steamed buns

When steaming steamed buns, if the noodles seem to be non-hairy, you can dig a small pit in the middle of the dough, pour in two small glasses of white wine, and stop for 10 minutes, and the noodles will open. If there is no yeast when making dough, honey can be used instead, adding 15-20 grams of honey per 500 grams of flour. After the dough is kneaded softly, cover with a damp cloth for 4-6 hours to start.

The steamed buns steamed with honey are soft and fragrant, and the entrance is sweet. In winter, the indoor temperature is low, and it takes a long time for the dough to rise, so if you put some sugar in the dough during fermentation, you can shorten the dough making time.

In the fermented dough, people often put an appropriate amount of alkali to remove the sourness. Check whether the alkali application amount is moderate, you can cut the dough into a piece with a knife, if there are holes with sesame grains of uniform size on it, it means that the alkali amount is appropriate. If the steamed Huiliang steamed bread turns yellow due to too much alkali and the alkaline smell is unpleasant, you can add 100-160 grams of vinegar to the steamed steamed bread water, and put the steamed steamed bread into the pot and steam it for 10-15 minutes, and the steamed bread can turn white without alkaline smell.

When steaming steamed buns, putting a little salt water in the flour can promote fermentation, and the steamed steamed buns are white and fragrant.

Five minutes to ten minutes.

Steam hot steamed bread, the key is to achieve the purpose of heating by hot gas fumigation, it is very important to cover the normal steamer, in fact, the lid is also a necessary condition to increase the pressure and heat quickly.

Add three centimeters of deep water to the pot, put the steamed buns on the steaming drawer, and observe the execution timing, which can greatly save time and heat sources.

Steamed bread introduction:

Steamed buns, known as "mantou" in ancient times, also known as "steamed buns", "steamed buns", are the original name of "steamed buns", one of the traditional Chinese noodles, is a kind of food made by steaming fermented noodles. Steamed bread uses wheat flour as the main raw material and is one of the daily staple foods of Chinese.

Steamed bread originated from the human head sacrifice in the barbaric era, and was invented by Zhuge Liang when he conquered Meng, and the shape was human head, and then with the development and evolution of history, it was gradually changed to poultry filling.

But the history of Chinese eating steamed buns can be traced back to at least the Warring States period, when it was called "steamed cakes". During the Three Kingdoms, steamed bread has its own official name, called "barbarian head", Mingren Lang Ying recorded in the "Seven Repair Manuscript": "The real name of steamed bread is Mantou, and the barbarian royal line noisily sacrifices to the god with human heads, Zhuge Zhizheng Meng Shu, and ordered to sacrifice bread and meat as human heads, which is called 'barbarian head', and now it is a steamed bun."

The word "steamed bun" first referred to the steamed bun with filling, and the people in the north today called it "bun", and the word "bun" began in the Song Dynasty, and the title of "bun" and "steamed bun" gradually differentiated in the Qing Dynasty. However, the Wu language area and other places still retain the ancient name, and the person with the filling is called "steamed bread", such as "fried steamed bread", "crab roe steamed bread" and so on.