What should I do if the steamed buns are too close to each other and are not easy to take after cook

When steaming the buns, the dough is good, so it is not easy to take the buns after the pot is removed, you can directly buckle the drawer into the basin, get out the hot air, and then break it, or use a spatula to dip it in water and cut it in the next place, and then pick out the pot when the heat is gone.

It's so close that the skins are all glued together. Nothing good to do.

If the steamed buns are too close to each other, they will stick after cooking, and you can only use a spatula to cut them one by one in the middle, and then make the buns later, and the distance should be larger.

Hello subject! When steaming the buns, because the bread is steamed, the buns will swell a lot, if they are steamed more out of the pot, the buns will stick and break the skin one by one, which will affect the appearance and taste of the buns.

First, when steaming the buns, don't put too much, let the buns flow out of the expanded space distance as much as possible, so that after steaming, the buns will not be next to each other, and there will be no adhesion, but one pot can't steam so many buns, you can have an extra pot, and it costs a little fuel.

The second is that there is anti-stick paper for steamed buns sold in the supermarket, and there will be no sticking of buns with this, but you have to spend some money on non-sticky paper.

Third, after putting the buns into the steamer, smear a little cooked oil on the parts where the buns are easy to stick, because of the effect of oil, even after steaming, the buns are easy to separate and will not stick together.

The above are some of my solutions, if you think it's okay, how much it will help you, please give a pass, thank you in advance!

Brush the steamed buns with a little oil before steaming and it won't stick, which is a very good way.

There is no choice but to mix cold.

You can first use a knife or something like wrapping to cut all the parts that stick together in the middle of the bun, and then use chopsticks to pick them up one by one.

Dip some water in water, pat the water, and take it quickly.

When you are steaming the buns, you can do so in the gap in the middle of the buns. Brush a little more, a little bit of that thin layer of oil. In this case, the bun is easy to take.

If you really forgot to brush the oil, then you can get a bowl of cold water to find that before it comes out of the pan. Stand in the middle of the cold water and stick it down, and then you can also put the bun. Divide that one, and then it's easy to produce, otherwise, your bun will be rotten by then.

Question 1: What should I do if the buns are not steamed Adjust to low heat, otherwise the skin will not be delicious, the temperature should not be too high, and the water vapor should be controlled.

Question 2: What should I do if the bun is not steamed for the first time Adjust to low heat, otherwise the skin will not be delicious, the temperature should not be too high, and the water vapor should be controlled.

Question 3: How to remedy the steamed bread if it is not steamed The steamed bread is best steamed at one time, if you find that it is not cooked, cover the pot and then steam it will be time-consuming. You can add a little white wine to the pot, and when it is full of gas in the pot, the steamed bun will be cooked.

This method not only saves time, but also tastes like a wine.

Question 4: If the buns are not steamed once, why will they not be steamed in the future? The unripe part of the yeast has been scalded to death, and it has become dead noodles, and no matter how it is steamed, it will not be stared at again.

The flown pies on the market are quick-frozen after the crust is fried, but the filling is not cooked, so the finished product is dough after heating.

Question 5: If the bun is not steamed for the first time, can it still be steamed after steaming? The answer is yes, but it's not as delicious as steaming it the first time, as if the bun you bought yesterday is hot today.

Question 6: What should I do if the buns are not cooked? Then you make a small hole in the bread and then steam it, it should be cooked, if you just took it out of the refrigerator, you have to thaw it and steam it again, otherwise it will be uncooked.

Question 7: Steamed buns in a steamer After opening the lid and finding that they are not cooked Is it okay to cover and steam again Yes, but the appearance and taste after steaming are not good.

Question 8: What happens if I eat undercooked buns? If you have a good stomach, there is no problem, but if you don't, you may have diarrhea. Drink a bottle of lotus fragrance Zhengqi liquid is fine.

Question 9: Can unsteamed buns be put in the refrigerator and frozen Whether they are cooked or not, they can be put in the refrigerator.

Question 10: What should I do if I find that the steamed buns are not cooked the next day Then steam them again for a longer time.

If the bun is not steamed for the first time, you can continue steaming until it is steamed. The steaming time of the bun is related to the filling it is wrapped. Vegetarian buns can be steamed for about 15 minutes, and meat buns can be steamed for about 20 minutes.

After the water boils, put the buns in a steamer basket and steam them over high heat, but be careful not to remove the lid immediately after the buns are steamed, otherwise the buns are easy to shrink, and wait for the buns to cool down slightly before removing the lid.

Adjust to low heat, otherwise the skin will not be delicious, the temperature should not be too high, and the moisture should be controlled.

In general, it is possible to determine whether the buns are steamed or not by time calculation. After the vegetables are boiled, steam for another 8 minutes. If it is minced meat, steam it for another 15 minutes after boiling, and simmer for another 3 to 5 minutes to get out of the pan.

You can also determine whether the bun is cooked by touching, and usually, if the bun skin is not sticky, it means that the slag is cooked. Let's take a look at how to make steamed buns.

Ingredients: minced meat, soy sauce, salt, egg, green onion, ginger, garlic, white pepper, water, oil, coriander.

Steps:1Add the required seasoning, 3 grams of salt, 2 tablespoons of soy sauce, 1 egg, appropriate amount of green onion, ginger and garlic, a little sesame oil, a little white pepper, mix well. (If it feels dry, add water and oil).

2.Wash the parsley and remove the roots and cut into small pieces.

3.Stir the coriander segments into the minced meat and mix well.

4.Finally, take an appropriate amount of filling and put it on the bun skin, one to support the dough, pinch the pleats with one hand, and gradually knead the dough from the top until the filling is completely wrapped. Put the wrapped buns into the steamer, cover and steam for 10 minutes, then take them out, and the pork and coriander stuffed buns are ready.

Pork Nutritional Value:

1.Pork protein is a high-quality protein that contains all the essential amino acids for the human body.

2.Pork is rich in iron, which is necessary for the production and function of red blood cells in the human blood.

3.Pork is the main dietary vitamin**, especially the rich amount of vitamin B1 in lean pork. Pork also contains more vitamin B2, which plays an important role in fat synthesis and breakdown.

Nutritional value of eggs:

1.Eggs are rich in protein, fat, vitamins and minerals needed by the human body such as iron, calcium, potassium, etc., and the protein is high-quality protein, which has a repair effect on liver tissue damage;

2.Rich in DHA, lecithin, vitelline, beneficial to the nervous system and physical development, can strengthen the brain, improve memory, and promote liver cell regeneration;

3.Eggs contain more vitamin B and other trace elements, which can decompose and oxidize carcinogens in the human body and have anti-cancer effects.

1. If the bun is not steamed, it should be the bun is not steamed. The remedy is to put it in a pot and continue steaming until it is done.

2. The preparation of steamed buns is: prepare the meat filling and seasoning. Put the flour ear back into a basin, add water, knead the dough and leave it for 10 minutes for later use. Cut the kneaded dough into cubes, and then press it into dough that is not too thick or too thin.

Do not open the lid immediately after the steamed buns, otherwise the buns are easy to shrink, and wait for the buns to cool down slightly before uncovering, the correct way is as follows:

Ingredients: 230 grams of flour, 3 grams of yeast, 100 grams of warm water, appropriate amount of sugar.

1. First of all, pour 230 grams of flour, 3 grams of yeast and 100 grams of warm boiled water into the bread machine to start the dough mode.

2. After the machine is finished, the dough will be allowed to rise to twice the size.

3. Take out the fermented dough and knead it into a smooth dough.

4. Divide the deflated dough into small pieces.

5. Wrap white sugar like dumplings.

6. After wrapping, put it in the steamer and let it rise for 5 minutes, and steam for 15 minutes.

7. When the buns are steamed, take them out after 5 minutes, and then open the pot and take them out.

After steaming and turning off the heat, stop for a while and then open the lid to make the temperature drop gradually, so as to avoid the phenomenon of heat rise and cold contraction caused by quickly opening the lid to make the temperature drop rapidly. In this way, it is good to take it out after steaming.

After the steamed buns are steamed, wait 2-3 minutes to open the lid to ensure that the buns do not deform.

Who said, unless your buns are not fully cooked, you have to rely on the residual temperature to simmer, and if you don't take the lid away after steaming, the water vapor on the cover will fall to the dough, causing the skin to wrinkle and affect the appearance.

Yes! When the heat is gone, the buns are delicious!

The lid cannot be opened immediately, and the steam can easily burn.

1. If there is no problem with the steamed buns, the collapse of the pot as soon as it is lifted after steaming is due to the fact that the lid is opened too quickly.

2. The steamed buns are in a collapsed state, which has a lot to do with the fact that the yeast is not fermented well, such as: soaking the yeast with hot water, the low temperature and insufficient dough fermentation time, the quality of the yeast is not good, and the dough is uneven and flour, and the dough is not fermented twice after fermentation.

Tips After steaming, the bun collapses and cannot be remedied, although the appearance is not good-looking, but the heart is delicious, it does not affect the consumption, but the taste is not fluffy and soft.

How long does it take to open the lid after the buns are steamed.

Depending on the bun, it is decided.

1. If the steamed bread is freshly made, you need to turn off the heat and simmer for 3-5 minutes before opening the lid after steaming, because this will help the steamed buns avoid thermal expansion and cold contraction affecting the dough, resulting in the phenomenon of the buns collapsing after coming out of the pot.

2. If the steamed buns are quick-frozen, you only need to wait for the buns to be steamed and you can open the lid immediately, because the quick-frozen buns are used for quick freezing and preservation, and the buns themselves have been steamed once, and the second time of steaming will not affect its appearance, but if you don't take out the buns in time, the water vapor will condense on the lid of the pot for a long time, and it is easy to fall on the skin of the buns, resulting in the buns being wet and sticky and not fluffy.

The steamed buns are not in the right step

1. Choose flour, which is the flour of ordinary dumplings.

3. The water used to melt the baking powder 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 the baking powder water in batches while stirring, so that the dough and water are easy to stir evenly.

5. If you feel sticky when mixing the dough, it will not stick when you pour corn oil, the dough is too dry, and the steamed buns will be harder.

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

7. When rolling the bun skin, don't knead it too hard, sprinkle some dry flour to prevent sticking, and roll out the small dough thinly, 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 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. Boil the buns on high heat after the water is boiled.

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