Do you use cold or hot water to steam steamed buns, and when you steam steamed buns, do you use cold

Whether to use cold water or hot water for steaming steamed buns is not the reason why some people say that they are heated evenly, but according to the degree of secondary proofing of steamed buns, cold water or hot water is chosen.

Generally, most of the buns know the second proofing, but due to various reasons, the second awakening of the buns cannot be started, and the bun forming can no longer be processed, so it can only speed up the second proofing by heating, which is related to the use of cold water or hot water mentioned above.

It is not good to steam the steamed buns for the second time, so you must use cold water to steam the buns, and the steamed buns will be steamed in about fifteen minutes with hot water, and there will be no time to give you a second proofing, so that the buns that have not been launched will have problems such as hardening and collapse; The use of cold water is different, in the process of heating, the temperature in the steamer and steamer is gradually rising, and the steamed buns will gradually rise at this temperature, so that the steamed buns can be the same as the steamed buns that have been proofed twice.

If the second proofing of steamed buns is very good, you can use hot water to quickly steam the buns for fifteen minutes, because your buns are good, steaming with hot water can quickly set the shape, and there is no need to use cold water.

I've heard of steaming steamed buns with hot water to make them hard and unevenly heated, as if they don't know the principle of water vapor heating at all, the steamed buns don't get up, they are steamed with hot water, and no bubbles are formed.

Cold water. Steamed buns in cold water, as the cold water slowly heats up, the steamed buns can be heated evenly, and the steamed buns will be soft and delicious; If steamed directly with hot water, it will cause uneven softness and hardness of the buns, which will affect the taste. In addition, the steamed buns can also be proofed for a short time in the process of slowly heating the cold water, which is conducive to the soft taste of the steamed buns, so it is recommended to eat cold water.

Cold water. After putting cold water in the pot, put the buns on the steamer drawer, and the buns are heated with the slow heating of the cold water, so that the buns can be heated evenly, and the steamed buns will be soft and delicious.

Extended information: Baozi is an ancient traditional Chinese noodle dish, which is said to have been invented by Zhuge Liang during the Three Kingdoms period.

Steamed buns are generally made of dough fermented after mixing flour with water, wrapped with filling, steamed, and commonly filled with various meats, vegetables, sesame seeds, bean paste, etc.

Steamed buns can be steamed in cold water pot and hot water pot, according to the fermentation of the dough to distinguish, the bun skin needs to be fermented, the fermentation is not in place is an important reason for the taste of the bun skin, if it is a pot under cold water, the bun still has a period of fermentation in the pot, and there is no fermentation process if the hot water is directly on the pot, so if the finished bun has been fermented enough, you can choose to steam directly in hot water, which can save time; If the fermentation is still a little less heated, you need to choose a pot under cold water, so that a little more fermentation time, the finished buns will be more fluffy.

When steaming steamed buns, you need to pay attention to the following:

1. Don't use high heat all the time, after the fire is boiled, it should be turned into medium heat, if you keep using high heat, there will be too much steam, and it will easily condense into water droplets and drop on the bun skin, and the phenomenon of collapse will occur;

2. Brush a layer of oil on the cage cloth where the buns are placed, which can prevent the phenomenon of sticky skin;

3. After steaming, simmer for three minutes before putting out the buns to prevent them from collapsing.

Hello, steamed buns should be steamed in a pot with cold water, so that the buns can be heated evenly, and the steamed buns will be heated as the cold water slowly heats up, and the steamed buns are more soft and delicious. If the steamed buns are steamed after the water is boiled, the steamed buns will be heated unevenly, which will cause the steamed buns to be unevenly soft and hard, affecting the taste.

Steamed buns should be cold water, because in the process of slowly heating with cold water, it is also the process of slow further fermentation of steamed buns, which will make the steamed buns better, tasty, and look good.

The specific method is to put the steamed buns in the cage drawer and let them rise for 15 minutes, boil them in a pot of cold water over high heat, turn to medium heat, steam for about 20 minutes, and then wait for 10 minutes before unraveling the pot. The steamed buns are fluffy and delicious and will not collapse.

Generally, the pot is filled with water and boiled, and then the buns are steamed in a steamer.

However, you can also put the buns on and steam them after pouring the water, and it is not a big problem.

Steaming with hot water can avoid sticky buns, and can also ensure the softness of the buns, and the taste of steamed buns with hot water is good.

Both the water pot and the hot water pot can be used, depending on the fermentation of the dough, provided that the buns are proofed.

Cold water, because steaming buns in cold water is more evenly heated, and buns are easier to cook, so use cold water.

Generally, when steaming steamed buns, after the second proofing, they are directly hot water and steamed for 15-20 minutes.

When steaming steamed buns, it is used.

Cold water is more suitable. No.

Hot water is available.

Cold water should be used when eating steamed buns, so that the steamed buns will be softer.

Of course, to steam the buns, wait for the water to boil, and then put the buns in the pot to steam!

Steamed buns are usually steamed with cold water!

The cold water I use here, **boiling.

When steaming the buns, wait for the water to boil and serve the buns.

Cold water. After putting cold water in the pot, put the buns on the steamer drawer, and the buns are heated with the slow heating of the cold water, so that the buns can be heated evenly, and the steamed buns will be soft and delicious.

Extended information: Baozi is an ancient traditional Chinese noodle dish, which is said to have been invented by Zhuge Liang during the Three Kingdoms period.

Steamed buns are generally made by mixing flour with water and fermenting the dough, wrapping it with filling, and steaming, and the commonly used fillings are various meats, vegetables, sesame seeds, bean paste, etc.

01 Cold water.

It is better to steam steamed buns with cold water, because the temperature of cold water rises gradually during the heating process, and it takes a while to boil, which is conducive to the further fermentation of steamed buns, so as to avoid shriveling, hair or dry hard.

Baozi, one of the most daily foods of the Chinese, almost every place has its own characteristics. The creativity of Chinese cooking is vividly exerted in steamed buns. Steamed bun is a staple food with a strong sense of satiety, and it is also an indispensable food in people's lives, it is wrapped up by noodles and filling, or made of vegetarian filling, the finished bun skin is thin and filling, soft and delicious.

You can also do a variety of tricks. Cute and cute, animal, plant, flower, all kinds of patterns for people to taste.

Steamed buns are suitable for people with weak digestive function, suitable for all ages, so they have attracted much attention. At the same time, there are many steamed buns for breakfast and dinner, so they have always been popular. In addition, cooking is also very convenient now, and people also pay more attention to health, and what they like, they will choose to cook at home.

I think it's cleaner and more reassuring. Many people also choose to steam steamed buns at home in their spare time. The recipe for buns is actually quite simple:

1. Melt the yeast with warm water, slowly pour the yeast water into the flour, add a small amount of sugar, and knead into a dough.

2. Chop the green onion and ginger, add the minced meat and stir together, add an appropriate amount of water and seasonings, stir well, chop the leek, put it in the meat filling and stir evenly, and the bun filling is ready.

3. When the dough is twice as large, knead the dough into long strips, cut it into evenly sized agents, roll it into a bun skin, wrap the stuffing in the bun skin and wrap it into a bun, put it in the steaming drawer, and steam it for about 15 minutes.

Precautions for steaming buns:

1. When steaming the buns, the water must be cold to steam. Through the gradual heating of the water, the bun will have a second proofing. In this way, the bun will be larger and softer.

2. When steaming, it must be steamed over high heat, and do not turn to low heat when steaming, so that the steamed buns are not very empty.

3. The steaming time of the buns should be controlled at about ten minutes, and the stuffing of the buns will be older after a long time, and the wrappers may collapse.

4. After the steamed buns are cooked, you need to turn off the heat and let it stand for about a minute, and then remove the lid to prevent the cold air from entering the pot directly to make the dough hot and shrinking.

Summary. Steamed buns are steamed in cold water in the first pot of cold water, remember to soak the cage cloth with water in advance, when loading the pot, the drawer cloth should also be wet and wet, ** wait for the pot to be gasped after the timer, steam for 7 minutes to get out of the pot, do not overtime, when steaming the second pot, wash the drawer cloth with cold water, add a bowl of cold water to the pot, you can fill the pot, this time** directly steam for 8 minutes to get out of the pot.

Hello, dear, I am my assistant Xiao Han, and I am happy to answer for you.

Steamed buns are steamed in cold water in the first pot of cold water, remember to be sure to soak the cage cloth in water in advance, when loading the pot, the drawer cloth should also be wet and damp on it, ** wait for the pot to be gasped after the timing, steam for 7 minutes to get out of the pot, do not overtime, when the second pot is closed, wash the drawer cloth with cold water, add a bowl of cold water to the pot, you can fill the pot, this time** directly steam for 8 minutes to get out of the pot.

Generally, the steamed buns are made at home, and the steamed buns will be steamed in the basket after they are wrapped in raw billets, and it is necessary to master how long it takes to take the steamed buns in the middle. After the green billets are placed in the cage drawer one by one, there should be a gap about 2 fingers wide between each bun. Put the cage drawer into the pot, add an appropriate amount of water to the bottom of the pot, cover and steam for about 10-15 minutes to cook.

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