How long does it take to steam the buns in a gas steamer

And noodles: use a dough machine and noodles: add 10 catties of yeast in summer and put about 30 grams, it is not impossible to add more, but the speed of proofing is very fast, add alkali catties, alkali can be added or not, alkali is only for secondary fermentation, the taste is better, you can put an appropriate amount of sugar, which can increase the vitality of yeast.

Add water, according to the brand of flour is different, the amount of water is different, generally 10 pounds of flour put a pound of water, if the noodles are too soft next time, you can reduce the appropriate amount, and the same is too hard to increase the appropriate amount. Then stir in the machine, the time is to see the surface of the dough smooth, generally about 15 minutes, according to the speed of the dough mixer. In this way, the noodles can be operated directly on the machine, and they can also be proofed!

Let's talk about the well-reconciled noodles.

Reconciled dough proofing: how to judge the degree of proofing, open the dough to see that there are many pores in the dough, indicating that the dough has been initiated, and it will rise quickly in summer (because of the high temperature) in about 10 minutes. Then stir again with a dough mixer for about 6 minutes.

Machine operation: 80 grams of steamed bun dough is 50 grams, meat is 30 grams, so you can use medium noodle and tube mao, if the bun is relatively high, you can choose large noodle and tube mao. The water of the meat should be beaten evenly, so that the bottom will not be exposed. In this way, the bun is formed.

The formed bun must need to be proofed again: the feeling that the bun is very light to pick up with your hand, gently press the bun skin with your hand, if the skin is pressed down, it will slowly return to its original state, indicating that it can be proofed! In summer, it usually takes about 15 minutes.

The proofing time is too long, the taste of the bun is very fluffy, and the proofing time is short, and the taste of the bun is tight!

Steaming, you use a steamer with liquefied gas, the heat is more difficult to control, and then put the buns in the steamer I temperature can not be too high, about 60 degrees, and then gradually heat up, if the temperature is too high, it will lead to the steamed buns are all dead noodles, the same can not be too urgent when the temperature rises!

Combined with the above points, I hope that Brother Wang will read carefully, there must be a difference between machine and hand, and the principle of molding is different!

The steamed buns are ready, the most important thing is the steaming process, especially the steaming of the steamed buns in the gas steamer is difficult to control! Grope more!

The time it takes to steam the bun is not necessarily, it depends on the size of the bun as well as the filling of the bun. The steaming time is slightly shorter for the smaller buns, only about 10 minutes, and the large buns need to be steamed for 15 to 20 minutes. The steamed buns with minced meat need to be steamed for a little longer, and twenty or thirty minutes will be fine.

After steaming the buns, don't rush to open the lid, turn off the heat and simmer for five minutes, then lift the lid so that the steamed buns will not become soft.

In general, 15 minutes after the water boils is fine.

Steamed buns are a common breakfast for everyone, and we often smell the fragrance of steamed buns on the street, so what should we do to steam steamed buns at home? How long does it usually take to steam? Let's take a look.

The steaming time of the buns.

We can't generalize about the time it takes to steam steamed buns, because the filling, size, and quantity of steamed buns will be different. Generally speaking, small buns need to be steamed in a steamer for about 10 minutes. Larger steamed buns need to be steamed in a steamer for 15 to 20 minutes.

If the minced bun is a little longer than the regular bun, it will take about 20 minutes.

How to steam steamed buns.

When we steam the first steamed bun, we put cold water into the steamed bun, put the steamed bun directly into the steamer, cover the steamed bun, do not uncover the steamed bun immediately after the water boils, and then use the fire. The time it takes to steam the buns mentioned above refers to the time it takes for the water to boil. When steaming the second or third cage, you can keep the water boiling directly with the hot water from the first steam.

Precautions: 1. The lid of the freshly steamed buns cannot be lifted immediately, because the temperature inside the pot is high and the pressure outside is high. The high pressure outside will flatten the steamed buns, causing dead skin or collapse and shrinkage.

So, after steaming the steamed buns, wait for 5 to 10 minutes, cool slowly, and then open the lid. Only then can the bun become soft and pretty.

2. Adding white sugar during the fermentation process can make the dough complete fermentation faster, and adding white sugar steamed bread will make the dough fresher, sweeter and more delicious.

3. Make sure to use boiling water that is not too hot to make the noodles.

4. After the buns are wrapped, they need to be steamed before steaming.

The above is the content about the steaming time of the buns, everyone should pay attention to the time when steaming the buns, otherwise it will soften if it is steamed for too long.

It takes about 15 minutes to steam the buns in the steamer. Steamer steaming bun method steps:

1. First of all, prepare the stuffed buns and place them on a plate in the oven.

2. Put the buns in the steam oven, turn to 40 degrees, and ferment for 20 minutes.

3. After the second fermentation, adjust the temperature to 100 degrees Celsius, and then steam for 15 minutes.

4. Simmer for another 5 minutes when the time is up.

5. Finally, take out the steamed buns and serve.

Precautions: 1. The freshly steamed buns can not be lifted immediately, because the temperature inside the pot is high and the air pressure is low, and the outside air pressure is high, and the high air pressure outside will flatten the buns, and there will be dead skin or collapse and retraction, so after the steamed buns are steamed, wait for five to ten minutes, slowly cool and then lift the lid, so that it is soft and good-looking.

2. Add some sugar when fermenting, which can make the dough ferment faster, and add sugar buns to taste more fresh and sweet.

Here's how to make a pack:

Vegetable shrimp skin bag.

Ingredients: Chinese cabbage, dried tofu, 2 eggs, shrimp skin, minced green onion and ginger, appropriate amount of salt, appropriate amount of oyster sauce, appropriate amount of light soy sauce, appropriate amount of salt, appropriate amount of pepper, appropriate amount of chicken essence, a little sesame oil.

Production Steps] 1Prepare an appropriate amount of Chinese cabbage leaves, clean them, cut them into pieces, put them in a large pot, add an appropriate amount of salt to them, grasp and mix evenly, and set them aside to marinate to get out the water.

2.Rub the carrots into short filaments and set aside.

3.Cut the tofu into slices, then into strips, and finally into small cubes, then add 2 eggs to it and stir it up for later use.

4.Finely chop the green onion and ginger and set aside.

5.Remove from the pan and pour the oil, add the dried tofu and stir-fry until it is cooked through, which is very elastic.

6.Then add the carrots and stir-fry a few times until tender.

7.Squeeze the water inside the Chinese cabbage, put it in a large pot, add carrots, dried tofu, minced green onion and ginger, and then add a handful of shrimp skin, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of oyster sauce, appropriate amount of pepper, appropriate amount of chicken essence, and finally add a little sesame oil, stir well.

The first thing to look at is how big the steamed buns are.

Secondly, depending on what kind of stuffing your steamed buns are, the steaming time of vegetarian buns is short, and the steaming time of meat buns is long.

Third, it depends on how many drawers of buns you steam. You can refer to the time when I steamed the buns. I made 70 grams of meat buns and 90 grams of vegetarian buns.

Generally, a steamer is 12 drawers, 8 drawers of meat, 4 drawers of vegetarian, steaming for 18 minutes. If you only steam meat, steam 6 drawers and steam for 17 minutes. If you only want to steam vegetarian, steam 6 drawers and steam for 14 minutes.

Hello, steaming pasta in the steamer generally takes about 20 minutes, mainly depending on the filling, if it is put meat, it should be steamed for 5 or 10 minutes.

How long do you generally steam steamed buns at home.

It is recommended to steam for about 10 minutes. The main ingredient in homemade buns is flour, and flour is a relatively easy food to be steamed, and secondly, the size of the buns made at home is generally more uniform, generally only need to put the buns into the steamer, and steam them for about 10 minutes to be steamed.

How long does it take to steam steamed buns in a two-layer steamer.

Generally, it can be steamed for about 10-15 minutes. Under normal circumstances, if only one layer of steamed buns is steamed, then it generally only takes about 8-10 minutes to steam them, but if you use a two-layer steamer, the bottom layer of steamed buns and the top layer of steamed buns are not the same, generally the bottom layer of steamed buns is faster, if you steam two layers, then you can add some time appropriately, and the top layer of buns can also be evenly heated, it is generally recommended to steam for about 10-15 minutes.

How long do you wake up after wrapping the buns before steaming.

It takes about 20-30 minutes to wake up. After the bun is wrapped, it is necessary to carry out the second proofing, because the steamed bun after the second proofing is more sweet, and the fluffiness will be better, and under normal circumstances, the wrapped bun only needs to be placed at room temperature for about 20-30 minutes.

Can a regular rice cooker steam buns.

OK. With the continuous improvement of people's living standards, the function of the rice cooker is not only to cook rice, but also some other functions, such as cooking porridge, steaming rice, stewing soup, etc., and steaming buns is similar to ordinary cooking rice, generally only need to put the buns into the rice cooker and steam for about 10 minutes, remember that the time should not be too long, and avoid steaming the buns or steaming hard.

The steamed buns are steamed for about 15 to 20 minutes. The dough for buns, which has been proofed once before wrapping, can be put into a steamer with a lid and wait for 10-20 minutes for the dough to rise slowly before steaming. The steamed buns are full and beautiful in appearance, and the buns are more fluffy and delicious.

If the dough of the bun is not thoroughly proofed, the taste will become astringent and dry in the mouth, resulting in a bad taste.

Precautions for steaming bunsWhen steaming the steamed buns, it is best to put the water in the pot after it has been warmed and then put it in the pot to start steaming, and wait for about 15 minutes after seeing the steamed buns steam, then turn off the heat and simmer the steamed buns for a few minutes. Do not put the buns directly on the steamer, but put a steamer cloth underneath the buns.

After wrapping the buns, they should be placed in a closed place and continue to rise for about 30 minutes, and then put them in a steamer to steam. Because when rolling the dough, a part of the air in the dough is released, and the wrapped bun can continue to rise, making the bun fuller.

After steaming, steam the bun for 8 minutes if it is vegetarian and 15 minutes if it is minced meat.

The practice of a pack

Ingredients: 800 grams of minced pork, 1000 grams of shredded radish, a piece of dough, 50 grams of vegetable oil, an appropriate amount of soaked vermicelli, 30 grams of light soy sauce, an appropriate amount of soy sauce, and 4 grams of salt.

Steps: 1. Clean the carrot in the heart, rub it into silk with a silk grater, cook it in a pot of cold water, and turn it on low heat after the water is boiled, paying attention to prevent it from overflowing.

2. When the cooked shredded radish is warm, remove the excess soup and chop it a few times with a knife to make the shredded radish shorter.

3. Put more vegetable oil in the wok and stir-fry the pork filling in the pan.

4. Pour in an appropriate amount of soy sauce and light soy sauce, soy sauce to adjust the color, light soy sauce to taste; Seasonings such as green onion and ginger can be put according to the taste, add vermicelli and stir.

5. Put the shredded radish into the meat filling, stir evenly, so that the broth can be fully mixed with the shredded radish, and you can taste the saltiness to decide how much salt to add.

6. The fermented dough can be used in a half-hair state, if you like a soft taste, you can wait for the dough to be full-haired, lift the dough, and present fine pores, and the dough is twice the original size when the fermentation is successful.

7. Take out the dough, put it on the cutting board, roll it into long strips after exhausting, and cut it into dough of the same size.

8. Roll out into a round skin with a slightly thicker middle and a slightly thinner edge, and take an appropriate amount of shredded pork and radish filling and put it in the middle of the dough.

9. Wrap it into a bun, and after the bun is wrapped, put it on the curtain for a second shot.

10. When the bun is double the original size, steam it in cold water for about 15 minutes; After steaming, simmer for about 5 minutes before opening the lid to prevent the skin from shrinking due to sudden cooling.

Steam the buns for 10-20 minutes.

The time required to steam steamed buns is controlled by many factors, mainly related to the temperature of the water, the size of the pot, etc., in addition, the filling in the buns will also have a certain impact on the steaming time. If it is an ordinary vegetarian bun, then the steaming time is shorter, generally about 10 to 12 minutes. If it is a meat bun, then the steaming time is longer, it takes about 15 to 18 minutes.

Therefore, you can decide whether to extend or shorten the time according to the amount of steamed buns, the steaming utensils, and the filling. After the steamed buns are steamed, you can first let the raw buns rise for about 15 minutes, and then put the raw buns in the pot when the water atmosphere is overwhelming.

Precautions for steaming buns:

1. Use steaming drawers and paperless.

Generally, buns are placed on a steamer or steamer, so it is best to lay a layer of steamer paper on the bottom of the steamer, steamer, or steamer so that the bottom of the bun does not stick to the bottom of the utensil. Of course, if you don't have steaming paper, you can also substitute some cabbage leaves, such as cabbage leaves or lettuce leaves, mainly to prevent the bottom of the bun from sticking to the tool.

2. Control time.

Steaming buns needs to be timed, so pay attention to observing at any time and adjust the length of time. Because if the steamed bun is steamed for too short a time, it may not have a cooked skin and filling, or it may be half-cooked, so it must not be delicious. If it is steamed for too long, the macro bird buns are not only easy to collapse and deform, but also easy to break, so it is important to control the time.

3. Simmer after steaming.

It is not recommended to remove the bun immediately. In this case, the buns may turn yellow and deformed. Therefore, it is advisable to stew the buns again. In this way, the bun is less prone to yellowing and easier to shape. Buns are prettier.