Why can t the buns be cooked, and how to steam the buns so that they won t stick to the pan

The main problem that the buns can't be cooked is the noodles, the buns use the noodles, and the noodles will easily be rotten and unformed if they are boiled again, and the steamed buns can be cooked if they use the noodles of the dumplings.

Generally, the buns are dough, the dough is soft, the skin will be bad and the filling will be bad if it absorbs more water, and it cannot be cooked.

The noodles are fermented, and there are many bubbles in the noodles, and the blisters will burst and boil. At the same time, the skin of the buns is thicker than the dumplings, so it is not easy to cook thoroughly.

The steamed buns are used for steaming, the skin of the buns is thick, it is not easy to cook when boiled in the pot, and the taste will be poor.

Because the ingredients of the buns and noodles are different, they cannot be boiled in water, and the buns will become soft and rotten when exposed to water, and the taste will be completely lost, so it must not be suitable for boiling.

Because the bun skin is made of noodles, if it is soup noodles or dead noodles, it can be cooked, for example, the dumpling skin can be boiled if it is dead noodles. The dough is not steamed when it is done, and it is particularly good to rise and steam.

Buns, why can't they be cooked? Because the bun is dough, it will break when you boil it in water.

How can buns be steamed? After all, he has crab in it, and the buns will be mushy if they are cooked, and they can't be eaten! It contains baking powder or baking soda.

As soon as he touched the water, it melted the skin or swelled! This is not good for the taste of the buns! What he is suitable for is steamed and eaten!

This is because if the buns are boiled, they will be rotten and become "sliced soup".

Moreover, the buns are dough and can only be steamed to get up.

Steamed buns must not be boiled, steamed buns are steamed, and steamed noodles are cooked.

The skin of the bun is thick, and it is not delicious if it is not cooked and cooked! The noodles of the buns are all made noodles, and they are not delicious when cooked.

In fact, the steamed buns are very well steamed, and after steaming for 20 minutes, the buns will be steamed. Maybe you didn't make the dough well, so you need to use yeast powder and sugar to make the flour rise faster. After the buns are wrapped, put them in the pot, wait for 10 minutes to ferment and then steam, so that the steamed buns are softer and more delicious, and the buns are placed in the pot after wrapping, and then steamed after 10 minutes of fermentation, so that the steamed buns are softer and more delicious.

01 Put water in the fried bun because the fried bun is raw into the pot, put the water and then cover the lid, you can half-boil and half-steam the bun cooked, if it is not waterproof, the bun will be fried. Adding water to fried buns is generally to let the water rush down the bottom of the pot, no more than one-third of the buns, and fry them slowly over low heat.

Fried buns, in fact, are dough buns, a successful fried bun, with just the right amount of puff pastry, tender and flavorful filling, just one bite can not extricate yourself. When making fried buns, you should fry the buns with oil first, and then add water, without water it will not have enough steam to ripen the buns. To make a crispy crust as thin as a cicada's wings, use flour water instead of starch water, add a little cooking oil before cooking, and shake the pan to separate the buns so that the fried buns don't stick to the pan.

How to fry the buns:

1. Wash and chop the leeks into minced pieces; Wash and peel the carrots and shave them into shreds; Pork minced minced.

2. Mix all the ingredients, add dark soy sauce, salt, black pepper and other code flavors, and grasp it well with your hands.

3. Add all the ingredients together and knead until the surface of the dough is smooth.

4. Ferment in a deep pot until the dough is twice as large.

5. Take out the dough and exhaust it, and sprinkle an appropriate amount of medium powder on the cutting board to prevent sticking; Roll the dough into long strips and cut evenly.

6. Sprinkle an appropriate amount of powder on the board, and roll out the dough into a circle, preferably thick in the middle and thin on both sides.

7. Wrap in an appropriate amount of the stuffing prepared in advance, rotate and fold out the pleats, and close the buns.

8. Put the buns aside and relax for 30 minutes, pour oil into the pan, neatly arrange the buns into the swim or pants, and fry the bottom skin of the buns on medium heat.

9. Mix 1 tablespoon of flour with 1 bowl of water to make flour water, slowly pour it into a frying pan, cover the pot, and fry slowly over medium heat until the water evaporates.

10. Steamed buns: Spread oil paper or steaming cloth on the bottom of the buns, and arrange them in the steamer, preferably with a certain amount of interval; Let stand and relax for 40 minutes, cold water drawer, first high heat, then turn to medium heat and steam for 15 minutes; Turn off the heat of the steamed buns, do not open the lid immediately, and steam for 3 minutes before opening the lid.

When steaming buns, put a steaming cloth or vegetable leaves on the steaming drawer, and you can also apply a layer of oil to avoid sticking to the pan. Let's take a look at the steps to do it right.

Ingredients: 300 grams of minced meat, 300 grams of shiitake mushrooms, half an onion, 5 grams of ginger, 300 grams of flour, 2 grams of sugar, 3 grams of yeast, 165 170ml of warm water

Seasoning: 1 tablespoon cooking wine, a pinch of pepper, 2 tablespoons of soybean paste, 1 tablespoon of sweet noodle sauce, salt to taste.

Production process: 1. Pour an appropriate amount of warm water into an empty bowl, add sugar and yeast and stir evenly and let stand for 5 minutes, the purpose of adding sugar is to promote fermentation. Then slowly pour the prepared yeast water into the flour, stir it into a disorder, knead it into a smooth dough, cover it with plastic wrap and leave it in a warm place to ferment.

2. Wash the mushrooms and remove the stems, blanch them in water for a few minutes, and remove the water. Blanching can remove the peculiar smell of shiitake mushrooms, if you feel that the shiitake mushrooms you bought are fresh enough, you can not blanch them if you are worried about the loss of nutrients.

4. Heat the pan with cold oil, add the minced meat to the oil and stir-fry until it turns white, add the minced ginger and the minced onion to continue to stir-fry, put 1 spoon of cooking wine to bring out the fragrance and stir-fry for another minute.

5. Add diced shiitake mushrooms and stir-fry evenly, about 3 minutes to taste.

6. Add soybean paste and sweet sauce and stir-fry evenly, taste salty, add an appropriate amount of salt if you think it is not salty, then put a little pepper and mix well, simmer for three minutes over medium-low heat, and let the mushrooms fully absorb the flavor.

The two kinds of sauce I use here, if you don't like sweet noodle sauce, you can not add it, or soy sauce seasoning, but practice has proved that the meat sauce made of these two sauces is really delicious, mixed with rice, mixed with noodles are versatile, especially if you have children at home, and you can't eat spicy, just use these two sauces to season.

7. Take out the dough, put it on the cutting board and knead it to exhaust, knead it into long strips, divide it into small flour agents, about 30 grams each.

8. Roll out the dough into a thick wrapper in the middle and thin around the perimeter.

I roll the dough slowly, so I am used to rolling it out and then wrapping it, so that the proofing time is about the same after wrapping, otherwise the first wrapping can be steamed, and the later one has not yet risen well.

9. Take a dough, put in the cold mushroom meat sauce, wrap it and close it. The pleats are generally kneaded, which is a technique that practice makes perfect, and it is not bad for me, a person who doesn't make pasta often.

10. Wrap the buns and put them in the steamer, there should be an interval between the buns, and then ferment for about 15 minutes. Steam over medium and high heat first, then turn to medium heat and steam for 15 minutes, turn off the heat and simmer for 3 minutes.

Steamed bun noodles are our traditional Chinese food, I believe there are many people at home through noodles to make noodles to make steamed buns, now many people in the dough are also using yeast powder to make noodles, steamed buns steamed bun taste is also good, but there are still people in steaming steamed buns have encountered problems, such as steamed buns are always sticky to the pan, in such a situation how should we operate? Next, I will introduce you to how to steam the steamed buns correctly so that the buns do not stick to the pan.

Step 1: First of all, we don't wring out the drawer cloth after it is wet, and then we gently squeeze out the excess water, so that he doesn't drip water. In this way, the steamed buns will not stick to it easily.

Step 2: The finished bun is soft because the bun skin is sticky, and when steaming, it will also have more contact area with the drawer cloth because of the relationship between gravity and expansion, and you can dip some dry flour on the bottom of the bun to play the role of isolation, so that the water vapor will also make the bun skin softer and easier to stick, so you need a little more dry powder, even if there is water vapor, it is combined with the dry powder first, and then contact the bun skin.

Step 3: We can also replace the ordinary cage cloth with a non-stick silicone cage mat, and then we no longer have to worry about the steamed buns sticking to it, and don't open the lid after steaming, otherwise the buns will become thin and shriveled.

The above is the specific solution of how to steam steamed buns in a non-stick pan, I believe that you can quickly learn how to operate through the introduction of the above content, and you can make the steamed buns non-stick pan.

Handbag. It's a brain teaser. Brain teasers first originated in ancient India.

It means that when the thinking encounters a special obstacle, it is necessary to quickly leave the habitual way of thinking and think about the problem from other aspects. Now it refers to some quiz questions that cannot be used in the usual way of thinking. <

Handbag. It's a brain teaser. Brain teasers first originated in ancient India.

It means that when the thinking encounters a special obstacle, it is necessary to quickly leave the habitual way of thinking and think about the problem from other aspects. Now it refers to some quiz questions that cannot be used in the usual way of thinking.

Explanation of terms: As the name suggests: brain broadly refers to thinking, train of thought.

Sharp turn refers to the obstacle in front of the car can not follow the straight line to drive to other routes, sharp turns are usually special circumstances, you need to quickly leave the customary route, from other routes. Brain teaser refers to when the thinking encounters a special obstacle, it is necessary to quickly leave the habitual train of thought and think about the problem from other aspects. Generally refers to some intellectual quiz questions that cannot be used in the usual way of thinking.

One of the obvious features of this kind of wordplay is that the questions are very ordinary, but the answers are very annoying or hilarious, and sometimes, they can play an indirect role in swearing. Once cracked, it makes people squirm. So asking about brain teasers also has the effect of adjusting the atmosphere at a party.

Expired and spoiled buns can not be eaten, if the buns with allergies to the filling can not be eaten, for example, some people are allergic to eggs, then do not eat the egg-filled buns to avoid allergic reactions.

Let's talk about a steamed bun recipe

Bracken bun preparation steps.

Ingredients: 300 grams of bracken, 500 grams of flour, 250 grams of pork filling, salt, soy sauce, green onions, and cooking oil.

Method: 1. Pinch off the tips and hard stems of the bracken, and then put it in clean water and brush it repeatedly.

2. Boil water in a pot, bracken bracken, remove it, rinse and drain.

3. Chop the bracken and put it in a pot for later use.

4. Cut the green onion into chopped green onions and put them in a pot with the pork filling.

5. Add an appropriate amount of salt, cooked oil and soy sauce and stir well for later use.

6. Add water to the flour and form a dough, and make it ready.

7. Roll out the dough into multiple small dough doughs with a rolling pin.

8. Put the bracken filling in the middle of the dough and wrap it into a bun.

9. Put all the buns in the steamer after wrapping, and steam for 15 minutes after the water boils.

Bracken is a kind of common wild vegetables in spring, its taste is crisp and smooth, fragrant and delicious, but also contains vitamins, cellulose, protein, sugar and other ingredients, using it to wrap buns can enhance the taste of buns, alleviate the greasy of pork, and also help to enrich the nutrients in buns, enhance its nutritional value, so bracken can be used to wrap buns.

Bracken is a very popular food because of its crisp and tender taste, but it also has its own unique earthy smell and stickiness, and some varieties even have some bitterness, and some people will find it very delicious, but people who can't accept the taste of bracken will find it difficult to accept bracken buns. But no matter what, as long as you like it.

Expired and spoiled buns.

Steamed buns that fail to ferment are edible when they come out of the pot. Dough that has failed to ferment can be made into dough sheets, which is super easy to make. You only need to knead the dough, then cut the dough into strips, press the cut noodles with your thumb, grab the two ends and stretch them and pinch them off with your thumb joints.

After the water in the pot is boiled, press the noodles under the slices and add some soup to make the noodles more delicious.

The dough that has failed to ferment can be eaten as knife-cut noodles, or it can be made into cakes and dumplings. Dough fermentation is a process in which the activity of yeast produces carbon dioxide gas, which causes the dough to swell and produce aroma components such as alcohol, which add flavor to the bread.

Fermentation refers to the preparation of the microbial bacteria themselves with the help of the life activities of microorganisms under aerobic or anaerobic conditions.

The process of direct metabolites or secondary metabolites. Fermentation is sometimes referred to as fermentation, and its definition varies depending on the occasion of use, and the fermentation that is usually referred to as returning to the wild mostly refers to a certain process of decomposition of organic matter by organisms. Fermentation is a biochemical reaction that humans were exposed to earlier, and is now widely used in the food industry, biology and chemical industries.

Extended information: The reasons for fermentation failure are generally as follows:

1. Bacterial powder: the vitality of the strain is not enough, resulting in unsuccessful fermentation.

2. Milk: Milk contains antibiotics or other substances that affect the fermentation of the strain or even deteriorate, resulting in unsuccessful fermentation.

3. The temperature of the yogurt machine is too high: higher than 47 degrees, the strain is killed. The temperature of the yogurt maker is too low, below 35 degrees, and the yogurt cannot be fermented. When fermented for too long, the yogurt becomes sour and transparent water overflows, which is known as the "dehydration phenomenon".