Do you want to seal the air outlet on the steamed buns in the rice cooker?

Do not seal the air outlet on the steamed buns in the rice cooker. The small holes on the lid of the pot are used for ventilation, and when steaming the buns, they also need to cool down the whole, these holes can discharge the excess water vapor in the pot, if it is blocked, the water vapor in the pot cannot get out, and the water vapor will become water droplets and condense on the buns.

1. The rice cooker will produce a large amount of gas inside when it is working. For example, when cooking food, a lot of pressure is generated inside, which raises the boiling point of the water, which makes the food heat up faster and more thoroughly, and tastes better. The function of the air outlet is to adjust the pressure in the rice cooker to achieve the purpose of heating.

2. If the air outlet is blocked, it will cause excessive pressure in the rice cooker, and there will be a pressure difference when it is opened, resulting in the leakage of food in the rice cooker, which is dangerous.

3. If the air outlet is blocked, the rice cooker will not be able to adjust the internal air pressure during the working process, and it will cause ** under continuous heating.

4. The air outlet of the rice cooker needs to be cleaned frequently to ensure the smoothness of the pores. Steaming buns can be used with many tools, among which the rice cooker is one of the choices of many people, if you don't cover the lid when steaming, that's okay, but the steaming time is much longer, maybe two hours, because of the water vapor.

It's all gone, and if you put it on, it only takes an hour, and you're basically good to go.

The air outlet on the steamed buns in the rice cooker should be sealed1. The lid of the steamed bun pot should be sealed.

2. If the lid of the steamed bun is not sealed in the process of steaming, then the steam is insufficient, and the water vapor can not circulate in a closed space, which can easily lead to insufficient temperature, uneven maturity of the steamed bun, collapse of the shape, and bad taste, so the lid of the steamed bun should be sealed well, and there can be no gaps.

3. Pay attention to the steaming buns can not open the lid halfway, otherwise the steamed buns will quickly retract when cold air enters, affecting the appearance and taste of the buns, choose a larger arched lid, so that after the water is boiled, the water vapor on the lid will flow down the edge of the pot with the curvature of the lid, and will not drip onto the buns to scald the noodles, and the steam space in the pot is large, which is conducive to the buns being cooked thoroughly.

Such a small hole can be ignored, and it doesn't matter if it's sealed or not.

The upper vent is to be sealed.

In a mixing basin, dissolve the yeast, sugar and one tablespoon of flour in the first fermented dough (a) into 80cc of warm water, first determine the activity of the yeast (there is rich foam), then add all the low-gluten flour and knead it into a uniform dough, cover it and let the dough ferment at a temperature of 30 degrees C for 6 hours. After six hours of fermentation, the dough will more than double in size and will have a rich wine flavor.

Sweet dough preparation: 1First, add 6g of double flour to the flour and low-gluten flour, sieve and set aside.

1. The lid is too flat: The lid should be as large as possible, so that after the water boils, the steam water on the lid will flow down the edge of the pot with the curvature of the lid, and will not drip onto the steamed buns and scald the noodles to death.

2. The lid of the pot is not well closed: When steaming steamed buns, the lid must be tightly covered, and there can be no gaps. If needed, cover the poorly covered area with a clean towel.

3. The skin of the bun should not be too thin, the ideal state is half skin and half filling, so that the bun can be big and soft, or it may be hard.

No.

Okay, the steamed buns steamed out of the steamer leakage will not be hard, and the steamer leakage has nothing to do with whether the steamed buns are hard or not, the steamer leakage will only affect the time.

If the steamer leaks air and makes the steamed buns yellow, if the moment the lid is opened, a large amount of steam leaks out, and the original buns are expanding when they are dragged out, and the steamed buns will become hard as soon as they are opened.

Steamed buns have a considerable relationship with noodles, and if the noodles are not raised or too much, it will seriously affect the effect of the steamed buns, and of course, the air leakage will not work

When steaming steamed buns, the bottom buns are not easy to cook, and putting an empty cage can reach the same level as the whole basket of steamed buns.

There is a pot of water at the bottom of the steamed buns, and when the water is heated to a boil, there will be water vapor vaporized and absorbed the heat of the water. The water vapor at the bottom will expand when heated, become larger in volume and less dense, so it will move upward. When it reaches the upper part of the cage drawer, because it is far away from the heat source, the hot water vapor is cold and liquefied to form small droplets, and this process releases heat, and the heat released includes the heat of water and the surrounding air, which is greater than the heat of the water absorbed by the bottom bun, so the bun on top is ripe first.

When steaming the steamed buns, an empty cage is placed underneath to avoid wetting the buns after the water is boiled, which will affect the dough effect or affect the taste, and experienced people generally do this.

A bun recipe

Pork fennel stuffed bun.

Ingredients: 500 grams of plain flour, 5 grams of dry yeast, 2 tablespoons of sugar, 400 grams of fennel, carrots, dried bean curd, 120 grams of raw pork filling, a little minced green onion and ginger, a little white pepper, 1 spoon of cooking wine, 1 spoon of soy sauce, appropriate amount of salt, appropriate amount of vegetable oil.

Detailed method: In the first step, soak the dry yeast in warm water, put the flour into a basin, add white sugar and mix well to promote fermentation, add yeast water and mix well, then add warm water in stages, mix into a large dough with chopsticks, knead it into a smooth dough, cover the lid and ferment it to twice the size in a warm place.

The yeast is dissolved in warm water of no more than 35 degrees, this process is called activation, which can speed up the fermentation speed, the water temperature is very important, do not be too high, the hot water will scald the yeast to death, resulting in fermentation failure; In addition, adding a little sugar is to increase the activity of yeast and promote the fermentation speed; Use warm water and noodles to speed up fermentation, the main point is not to exceed 35 degrees, you can test the water temperature by hand: the hand temperature is appropriate, not hot or cold.

The second step is to mix the pork filling, add 4 tablespoons of water to the meat filling, and stir it with chopsticks until it is sticky, so that the meat is tender and juicy; Then add minced green onion and ginger, white pepper, cooking wine, soy sauce, salt, and vegetable oil to the meat filling, and stir well in one direction until the meat filling is sticky.

In the third step, wash the fennel and control the water, cut it into minced pieces like nine vegetables, and cut the carrots into shreds, and then cut them into small pieces. Cut the dried tofu according to this method, and finally pour it into the meat filling basin, stir well in one direction, and the pork fennel filling is ready.

The fourth step, the fermented dough, is twice as large, fluffy, and light to the touch. Open it and take a look, full of brushed large honeycombs, this is a success!

The fifth step is to make green blanks. The dough is kneaded to remove large bubbles, kneaded into long strips, cut into agents, flattened, and rolled into a thick dough with thin dots around the middle thickness. Takeaway: Thick dough is also the key to growing up.

The sixth step is to wrap the filling, pinch the pleats and seal the mouth, and leave a gap with the bag on the drawer brushed with a little vegetable oil, cover the pot, and let it rise at room temperature for 10 minutes.

The seventh step, boil the pot over high heat, start the timer after steaming, turn off the heat after steaming for 18 minutes, and simmer for another 3 minutes to open the lid to prevent the package from retracting.