How to steam the buns softly, how to steam the buns to make them fluffy

1. Select gluten flour, which is ordinary flour for making dumplings;

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

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

5. 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;

6. Because the dough is very soft and easy to knead, the dough should be kneaded as smooth as possible.

7. Don't knead too much when rolling the bun skin, sprinkle some dry flour to prevent sticking, and roll the small agent into a ball and thin it, which should be thin on the side and thick in the middle;

8. The wrapped buns should be covered and continue to be steamed for 20-30 minutes, because a part of the air in the dough is released when rolling the skin, and continuing to make the buns more uniform and full (this step is very important).

9. After the water boils, steam the buns over high heat.

10. Don't remove the lid immediately after steaming, because the buns will shrink from hot to cold in an instant.

The first point: add some sugar when making dough. If you want the bun to be soft and full, the most important thing is to make the dough, if the dough is not good, then the steamed bun will not be soft.

If you want to make a good lead talk, you must not only add yeast powder, but also add another thing - sugar. First of all, when mixing the noodles, mix the flour with sugar, and then mix the noodles with yeast water. White sugar can help yeast ferment very well, and buns with white sugar will taste better.

The second point: the skin should not be too thin. Since it is a steamed bun, the bun skin cannot be as thin as the dumpling skin, because the bun skin is made of dough, and in the process of steaming, the bun skin will grow up and be supported, and there will be a gap inside.

Therefore, when rolling the bun skin, it should not be rolled too thin, but slightly thicker to maintain the full shape of the bun.

The third point: Wake up. Wake up is also a very important step, after wrapping all the buns, leave it untouched, let it wake up for five minutes, the awakened buns will expand and become larger, and the inside of the bun skin will be full of gas, which is also the main reason why the buns become soft.

If you don't steam the dough directly, the bun skin will not grow well, and the taste will not be soft.

Point 4: Don't be in a hurry to lift the lid. After the steamed buns are steamed, many people are very anxious to see how the steamed buns are steaming, so they immediately open the lid of the pot, which is not good.

Because after the bun continues to be heated, it suddenly encounters cold air and immediately shrinks, which is the main reason for the collapse of the bun. Therefore, after steaming the steamed buns, simmer the bell for five minutes to let the buns cool down slowly, and then open the lid of the pot, and you will see big and full buns.

If you want to steam the steamed buns fluffy and soft, you need to pay attention to the following two points:

1. The noodles used for steaming buns should be as soft as possible.

2. After wrapping the buns, leave them for 20 minutes and let the buns ferment for a second time. If the room temperature is relatively low, you can also add water to the steamer used to steam the steamed buns in advance, light the fire, heat it for a while, then turn off the heat, and then put the buns in the pot and let them stand for 20 minutes before igniting the fire and steaming. In this way, the steamed buns will ferment better, and the steamed buns will be fluffy and soft.

The chef teaches you the skills of steaming steamed buns, pay attention to these 3 points, and you can avoid collapsing and retracting.

In addition to yeast powder, the steamed bun shop also adds a bulking agent.

When you've made a good dough (honeycomb and fluffy), you can start wrapping. But I guess you have to pay attention:

1. After wrapping, put the bun for a period of time, and let him make another shot (or commonly known as waking up) to eliminate the disadvantages of crushing the dough to death when pressing the skin.

2. When sending it into the pot for steaming, do not wait for the water in the pot to boil before putting in the buns. (so as not to burn the dough to death if the temperature is too high) but put the buns into the pot before the water is boiled, so that the buns can be gradually heated to help the bun noodles make better.

3. After steaming and turning off the heat, stop for a while and then open the lid to gradually reduce the temperature and avoid the phenomenon of heat expansion and contraction caused by the rapid opening of the lid and the rapid drop in temperature. In this way, it is good to take it out after steaming.

You can give it a try. Good luck!

Use a bread machine and noodles, the specific method is as follows, first prepare the ingredients: flour: 500 grams, pork filling:

400 grams, 3 tablespoons Sichuan pepper oil, 2 tablespoons oyster sauce, sesame oil

1 tablespoon, refined salt: 1 2 teaspoons, soy sauce: 2 tablespoons, ginger powder

1 2 teaspoons, bone broth: 5 tablespoons, sugar: 2 teaspoons, yeast powder

1 teaspoon, 2 green onions.

1. Melt the yeast with water, add sugar and stir well.

2. Add the flour, start the program and form the dough, then let it rise at room temperature for 30 minutes.

3. Wash and chop the green onions.

4. After the green onion is cut, put it in the same container as the pork filling, then add oyster sauce, soy sauce, bone broth, pepper oil, ginger powder, salt, sesame oil and mix well.

5. Knead the dough into 24 small pieces and sprinkle some dry flour.

6. Roll out each small agent into a bun skin, take a bun skin, and put pork and green onion filling.

7. Pinch into buns.

8. After all the wrapping, put it in the steamer and let it rise for 15 minutes.

9. Then bring the pot to a boil over high heat, turn to medium heat and steam for 15 minutes, turn off the heat and simmer for 3 minutes.

10. Done.

1.Choose flour. The flour should be soft, delicate, and the kind of flour that wraps dumplings.

2.Ferment. When the flour is fermenting, you can choose to add a little sugar (usually about two spoonfuls), because white sugar can make the fermentation more thorough.

3.Warm water and noodles. When fermenting, the water is generally lukewarm, the water should not be too hot (not more than 40 degrees), if the water is too hot, it will make the yeast powder inactive and ineffective.

4.and noodles. If you feel sticky when mixing the dough, you can drop a little corn oil, which will not make the dough too dry and affect the taste, and it will feel much easier.

5.Cheek. The dough should be as soft as possible and as smooth as possible, and the dough should be as thin as possible on the sides and thick in the middle.

6.Wrap buns. It is best to continue to ferment the wrapped buns for about half an hour, because part of the air in the dough is released when the dough is rolled, and then continue to ferment for a period of time, which will make the buns more uniform and fuller.

7.Steamed buns. Steam the buns over high heat. Don't open the lid immediately after steaming, as the steamed buns will shrink when they suddenly encounter cold air.

1. Pour the yeast into warm water at 30 degrees Celsius to dissolve.

2. Add an appropriate amount of yeast water to the flour, mix it with chopsticks while adding it, and when the water is about the same, then mix the dough with your hands until it becomes a smooth dough 4 Put it in a basin and wake up, and the hair will rise about one and a half times and it will be done.

5. Then knead the dough repeatedly to drain the air, knead it into a smooth dough that does not stick to your hands, and set aside6 so that even if the dough is ready, you can make your favorite pasta.

Hello, the key to steaming steamed buns is the ingredients, the flour should be all-purpose flour, and at the same time, some yeast and soak multi-source A should be added, so that the buns can be fluffy and full, white in color, soft in taste, and not hard when cold.

Add a little bubble multi-source and jiaduo enzyme, and the buns made in this way are puffy and cold and not hard.

Here's how:

Ingredients: 400 grams of pork, 600 grams of flour, 600 grams of winter melon, 2 persimmon peppers, 2 celery.

Excipients: 1 2 sections of green onion, appropriate amount of steamed bun seasoning, 1 tablespoon of oyster sauce, 6 grams of yeast powder, 320 grams of warm water, 2 tablespoons of light soy sauce, 2 tablespoons of sesame oil, 1 tablespoon of chicken essence, 1 tablespoon of salt, 1 tablespoon of cooking wine, 1 tablespoon of soybean oil, 2 slices of ginger, 2 cloves of garlic.

1.Cut the pork into meat filling, mix in green onion, ginger, garlic, Wang Shouyi bun seasoning, oyster sauce, light soy sauce, sesame oil, chicken essence, salt, cooking wine, soybean oil, and mix into dumpling filling.

2.Chop the winter melon, green peppers, celery and marinate with salt.

3.Mix the dough: 600 grams of flour into 320 grams of warm water, 6 grams of Angel yeast powder and form a dough.

4.Place on a curtain with warm water underneath to ferment for about 30 minutes.

5.After removing the water, put it in the meat filling and stir well.

6.Put the fermented dough on the board, add a pinch of baking soda and knead well to make 24 evenly sized doughs, roll out the skin bag, wrap it and put it in the pot to rise for 15 minutes.

7.**, cold water drawer, steam for 15 minutes after the water is boiled, turn off the heat and wait for 5 minutes before boiling, and a pot full of large buns is ready.

The steamed bun skin is loose and soft, why do the steamed buns at home always look like the noodles have not opened? I learned from my mother and shared it with everyone.

1.Steaming the dough of the buns, try to make the dough as soft as possible when the dough is raised, which is a key point of the bun skin;

2.When mixing the dough, let the dough wake up for a few minutes, just roll it out with a rolling pin when rolling the bun skin, and pull it with your hands to a moderate size while wrapping the stuffing (this is a technical job, and I have only learned a rough idea so far).

Please ignore my clumsy bag bag technique, can bag the achievement is good (cover your face) 3After wrapping the buns, let them wake up for a few minutes, then boil the pot on water and steam for 20 minutes.

You might as well give it a try, the effect is obvious?