Steamed buns are served on cold water or hot water

The buns can be cooked in a pot with cold water or hot waterIf the second proofing is good, the obvious fluffiness becomes larger, and it is steamed in a pot with hot water. After the timer is put on the atmosphere, the buns will be cooked in 12 minutes, and the buns will be cooked in 15 to 20 minutes.

If you are in a hurry to eat and the second proofing time is not enough, it is best to put the buns in cold water and steam, and use the time when the water is boiled to rise for a while. When timing is still from the upper atmosphere, you must use a strong fire to keep enough steam, and the bun is soft.

Tips for steaming steamed buns

1. If you want the outer skin of the bun not to collapse and not ugly, you must master its hardness when mixing the dough, it is easy to collapse if it is too soft, and in addition, the dough should not be too thin.

2. If the bun is soft, the folds of the bun are easy to fuse together when the second shot is made, and these folds will not be visible when they are steamed out of the pot.

3. After the bun blank is put into the pot, do not cover the pot first, so that the surface of the bun forms a small hard shell, and the fold will not disappear when steaming.

4. Steamed buns should be steamed in a pot with cold water, turn to medium heat after gassing, steam for 15 minutes, do not remove the lid immediately, simmer for a few minutes and then uncover.

First, first fill the pot with half of cold water and bring it to a boil. It should be noted here that if it is gas, it is the same. (The home still preserves the original stove and iron pot, and the meals made in this way are more delicious).

Second, prepare the steamer and steamer cloth, what I want to say here is that the steamer cloth should choose the white one on the market, although it has been used several times and regretted turning yellow, but this comparison does not absorb water and does not stain. Remember, you have to go through it with cold water.

Thirdly, place the buns on the prepared steamer cloth, generally speaking, the distance between them depends on the degree of your dough, if the dough is better, you should move a little farther away.

Fourth, wait for the water in the pot to boil, put the steamer on it, generally plug the steamer with a cotton cloth between the steamer and the pot, and use gas without it. Then put it on and sprinkle a small amount of cold water.

Fifth, when you feel the heat above, continue to sprinkle cold water, and here you should pay attention to the cold water to sprinkle all over, especially on the buns, to sprinkle completely. The steamer cloth should also be guaranteed to be damp.

Sixth, then you can cover the steamed buns. Generally, the first pot time of steaming steamed buns is about 20 minutes, and the subsequent ones can be 15 minutes. Lift the lid of the steamer, press it with chopsticks, it can be popped, and the full one is okay, and then the basket is red

Precautions. Sprinkle cold water all over, especially on buns, and sprinkle them completely. The steamer cloth should also be guaranteed to be damp.

Generally, the first pot time for steaming steamed buns is 20 minutes.

Steamed buns should be steamed with cold water. After putting cold water in the pot, put the buns on the steamer drawer, and the buns will be 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.

Steamed buns mainly use steam to steam the buns, otherwise the buns will collapse and the vegetarian filling will taste worse, so it is necessary to boil the pot with water.

Steamed buns are steamed in hot water, so that steaming will come out, fresh and big good-looking and delicious buns.

Steam the buns in a pot over cold water for 15 to 20 minutes. The method of making steamed buns is probably to mix the noodles, rest the noodles, prepare the filling, and finally wrap them in the pot and steam them. Steamed buns can be steamed in a pot on cold water or hot water, the pot on cold water is naturally longer, usually fist-sized buns need to be steamed in a cold water pot for 15 to 20 minutes, turn off the heat and simmer for two minutes before taking it out.

Tips for making steamed bunsTo make a good bun, the first step is to send the dough in place, if the dough is not good, then there is no way to make a soft and fluffy bun, and the bun will only be hard and unpalatable. In order to make the dough successfully, it is necessary to ensure two points, one is the appropriate amount of yeast powder, and the other is the appropriate water temperature. Yeast powder can not be put too much, can not put too little, less will cause the dough can not rise, generally a pound of flour put 3 to 5 grams of yeast powder, summer can be a little less, winter can be a little more, as appropriate.

Steamed buns are steamed in a pot with cold water, and under normal circumstances, 25 minutes are fine. That is, after the pot is boiled, it can be steamed for about another 10 minutes. It is also recommended that you determine it on a case-by-case basis. Let's take a look at how to make a steamed bun.

600 grams of all-purpose flour, 6 grams of dry yeast, 350 grams of cold water at room temperature.

Filling】 300 grams of minced pork, half a cabbage, 1 carrot, 1 bowl of vermicelli, 1 gram of salt, 40 grams of soy sauce, 2 tablespoons of soybean paste, 30 grams of oil.

Production] 1All-purpose flour, dry yeast, and cold water at room temperature are put into the basin together; Stir it into a flocculent shape with chopsticks, then knead it into a dough that is neither soft nor hard, cover it with a lid and ferment;

2.Filling: minced pork, cabbage, carrots, vermicelli; The dosage ratio is not fixed, and it is adjusted according to your favorite taste;

3.Cut the vermicelli into 2-4 cm lengths, soak in cold water until soft and then use; Carrots are rubbed into short filaments with a grater; Chop the cabbage into thin strips first, and then chop the pieces with a knife, no more than 1 cm; Chop the cabbage into a pot, put 1 point of salt and mix well, and let it stand before mixing the filling;

4.Cool oil in a cold pot, put the meat filling into the pot, use a spatula to scatter, pour more soy sauce, and then put 20-30 grams of soybean paste to remove the fishy, color, seasoning, and freshness; Stir-fry evenly;

5.The amount of soy sauce and soybean paste is larger, and there is no need to put salt; Leave more sauce for the vermicelli to absorb;

6.Add shredded carrots to the pan, stir-fry for one minute, turn off the heat;

7.Put the soaked soft vermicelli into the pot while it is hot, stir a few times to fully absorb the flavor and color, and the vermicelli will become soft immediately after heating;

8.Wrap chopped cabbage in gauze and squeeze out the excess juice;

9.Mix well with minced meat vermicelli;

10.The dough is 2-3 times the original size, put it on the cutting board, knead it a little hard for 3 minutes, the dough is fine and soft;

11.Rub long strips, cut evenly sized agents, sprinkle flour, and roll out into a round skin that is slightly thicker in the middle and slightly thinner at the edges;

12.Put the appropriate amount of filling on the round skin, try to put as much as possible, and it will not be so bulging when it is cooked;

13.wrap into buns;

14.Put it in a steamer covered with a drawer cloth, cover it, ferment for 20-30 minutes for a second time, adjust the time according to room temperature, and start steaming on high heat when the bun is nearly twice as large;

15.Steam for 12 minutes and simmer for 3 minutes.

Steam the pot on cold water for about an hour, so that the steamed buns are very fluffy and soft and glutinous, and the state is better.

Steamed buns should be cooked in a pot over cold water. Put cold water in the pot and put the buns on the cage drawer to steam, and the buns will heat up as the cold water slowly heats up. This will make the steamed buns heat evenly and make them fluffy and tasty.

However, if you wait for the water to boil before steaming in the pot, it will cause the steamed buns to be unevenly soft and hard, which will affect the taste of eating.

Steamed bun steaming method: add an appropriate amount of water to the steamer, spread a layer on it, brush a layer of oil without a small brush, and then put the proofed steamed buns evenly on the steamer, be sure to leave a gap in the middle, and then turn to medium heat and steam for about 15 minutes. Don't put out the buns immediately after turning off the heat, simmer them for about three minutes, and then the big and sweet buns are ready.

Of course, no matter what you make pasta, noodles are very important, and the same is true for steamed buns. Method: Add an appropriate amount of sugar and edible salt to the flour, which can accelerate fermentation, and can also make the pasta more soft and sweet, and finally take an appropriate amount of yeast, slowly pour it into the flour after melting it with warm water, stir it into a flocculent shape first, and then knead it into a smooth dough, after kneading, we cover it with a layer of plastic wrap and put it in a warm place for about two hours of fermentation.

When making steamed bun dough and dough, the water absorption of flour is different, and the amount of water added will vary slightly. The dough can be fermented until it is honeycomb, and the fermentation time of the dough is determined by the temperature at room temperature, and the fermentation time will be extended if the temperature is low, and the time will be very short if the temperature is high. The stainless steel cage drawer and the bamboo cage drawer have different air permeability, so the water used is different, so that there will be no too much distilled water, and the bun will become a solid bun.

Steamed buns must be hot water on the pot, the reason is that only when the water in the pot is hot, put the buns into the pot, the buns can be quickly formed, so as not to become wet, if it is a pot under cold water, then the buns will be difficult to form for a long time, and finally with the cold water vapor together, the noodles will stick to the pot, and when you boil the pot, the buns are all leaky, and it will fail

Steamed buns are cold water, steamed in the pot so that the buns are slowly heated and heated more evenly, the steamed buns are soft and delicious, if the hot water begins to steam, then the outer skin will be cooked quickly, and the inside is cooked slowly, so that the inside and outside are heated unevenly, and the buns will not be soft.

In order to make the buns better, it is generally better to slowly heat the pot with cold water.

The steamed buns need to be steamed in a pot with cold water, and if you use cold water to steam the buns, the steamed buns can be heated more evenly.

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.

Steamed buns in cold water or hot water.

Steamed buns should be steamed in a pot over cold water. Because the steamed buns are steamed in the cage drawer with cold water, the steamed buns will heat up as the cold water slowly heats up. This will make the steamed buns heat evenly and make them fluffy and tasty.

However, if you wait for the water to boil before steaming in the pot, it will cause the steamed buns to be unevenly soft and hard, and the steamed buns will not taste good. In addition, whether hot or cold water is used to steam the steamed buns is related to the degree to which the steamed buns rise after they are ready.

Steamed buns in cold water or hot water When to steam steamed buns in the pot.

If the degree of fermentation of the dough is taken into account, the steamed buns with sufficient resting noodles are suitable for steaming in hot water, while the resting noodles are more suitable for steaming with warm water, and then the resting noodles are not sufficiently suitable for steaming with cold water.

When making steamed buns at home, in addition to the time and temperature of steaming the steamed buns in the pot are very important, the two steps of making the steamed buns and resting noodles are also very important, which will directly affect the eating taste of the steamed buns.

When mixing the dough, add warm water of about 30 degrees and a little sugar and salt, then add a spoonful of yeast and flour and stir well; Then, let it ferment at about 30 degrees for about 20 minutes.

Steamed buns are served in a pot with cold water. Steamed buns: First add cold water to the steamer, heat it to lukewarm, put the wrapped buns in, carry out a second proofing, and then steam it over high heat. That is to say, steaming in a pot with warm water is the best, and the buns can be fully developed, and the buns made are particularly fluffy.

And directly steamed in a pot with cold water, it is difficult to send the buns in place, the taste of the steamed buns is poor, and the yeast in the buns will be scalded to death, and the steamed buns will be hard.

Heat control of steamed buns.

After steaming the steamed buns over high heat to the steam, it is generally not necessary to continue steaming over low heat, but to continue to heat them over medium heat, because it is easy to collapse the bun skin if steamed over low heat, and the taste of the steamed bun skin is not soft, so low heat is not suitable for steaming the buns after steaming.

After steaming over high heat until there is a large amount of water vapor in the pot, then change to medium heat and continue to heat, so that the steamed buns can quickly expand, and the skin tastes sweet and soft.

Steamed buns with cold water pot or hot water, depending on whether the buns are proofed after wrapping, if the proofing effect of the buns is not ideal, then choose to use cold water pot, if the proofing effect to achieve the effect, you can directly choose to use hot water to steam.

Generally, bread has to be proofed twice, but due to temperature and kneading and other reasons, the bun cannot be proofed twice, so it can only be heated by heating the bun in an environment of more than 20 degrees to speed up the second proofing, but some families do not have this equipment to help the bun proof, so when steaming the buns, use cold water to steam the buns to proof. The second proofing of steamed buns is not good, then you must use cold water to steam the buns, and the steamed buns will be steamed in about 10-15 minutes with hot water, and the steamed buns will be cooked before they are proof, so that the buns will appear hard and collapse and other problems, and the use of cold water is different, in the process of heating, the temperature in the steamer and the steaming drawer is gradually rising, and the buns will gradually rise at this temperature, so that the steamed buns are soft and elastic.

When to use hot water to steam steamed buns, it depends on whether the second proofing of the buns is successful, if the buns are proofed, then you can use hot water to steam the buns for 10-15 minutes, after the buns are steamed, they must be simmered for a few minutes to prevent the buns from expanding and shrinking so that the buns collapse and are not fluffy enough. The saying that the steamed buns steamed in a pot with hot water are hard and unevenly heated is actually related to the fact that the buns are not finished. If the steamed bun is not finished, then the steamed bun is a "dead noodle" bun, and it will be harder when steamed, which is not a question of cold or hot water in the pot, but the steamed bun is not finished at all, and you need to start from the dough to find the reason.