After the steamed buns are steamed, it is better to boil the pot immediately or stop for a while

From the perspective of the list of ingredients and the production steps, there are advantages and disadvantages of boiling the pot immediately after steaming the steamed buns and stopping for a while and then boiling the pot.

In terms of ingredient list:

The main ingredients for making steamed bread include flour, water, yeast, sugar and salt. These ingredients are stirred, fermented, and steamed to form steamed buns. In this process, yeast fermentation produces gases that make the steamed bread ferment and become soft.

In terms of production steps:

In the process of steaming steamed buns, the following steps are generally adopted:

1.Mix flour, water, yeast, sugar, salt, etc., in a certain proportion and stir into a dough.

2.Place the dough in a warm place to rise and wait for it to grow in size.

3.The fermented dough is made into the shape of a steamed bun.

4.Put the steamed buns in the steamer basket and steam them over high heat until the steamed buns are cooked through.

The steaming time will vary depending on the size of the steamed bread and the amount of fire, generally speaking, the steamed bread needs to be steamed for 15-20 minutes.

Overall: Open the pot immediately: Boiling the pot immediately after steaming can prevent the surface of the steamed bread from getting wet and gelatinizing.

This can maintain the integrity of the steamed bread and reduce the possibility of shrinkage and wrinkling of the steamed bread. However, it should be noted that boiling the pot immediately may cause water droplets to appear at the bottom of the steamed bread, which will affect the taste.

Stop for a while and then boil: After the steamed buns are steamed, stop for a while and then turn on the pot to make the steamed buns continue to be heated in the pot, and the steamed buns will be fuller. At the same time, this can also prevent the surface of the steamed bread from collapsing. However, it should be noted that if the pause is too long, the steamed bun may gelatinize.

After the steamed bun is steamed, it is better to wait a while and take it out to let the surrounding water vapor.

Volatilize it so that it doesn't drip on the steamed buns.

Steamed steamed buns should be taken out while they are hot, and separated one by one to let them cool through. If you don't do this, after the steamed bun is cold, it will not be easy to separate the sticky ones, and the epidermis will be damaged, which will not look good.

After the steamed buns are steamed,It can't be cooked right away。The temperature in the pot is relatively high, and when the lid is lifted immediately, the heat dissipates, and the steamed bun will immediately collapse, becoming deflated and hard, and the taste is very bad. So, don't open the lid after turning off the heatLet the steamed buns simmer in the pan for 5 minutes, let the steamed bread cool and set naturally, and then take it out will not be deformed, it is still big and soft, very fragrant.

Precautions for steaming steamed buns.

1. When fermenting noodles, it must be sent to the time, the mouth of the agent must be upward, northerners generally do not knead the dough into a steamed bun shape, which is the reason why the mouth of the agent is facing downward, and the daily consumption is generally white flour steamed bread, so it generally does not add other things, only during the New Year's holidays, sometimes some jujube peanuts and the like will be added to the steamed bread.

2. When the agent is placed on the cage drawer, do not touch it, otherwise it will not "bloom".

3. The fire must be strong when the basket drawer is loaded, and the cage drawer must be put on the cage when the water is boiling. Features: The color is white, shaped like a flower, sweet and refreshing.

4. The baking powder is boiled with warm water at 35 degrees to 37 degrees, and the water is mixed with the noodles. To the soft and hard moderately non-sticky hands, knead and cover with a damp cloth to rise and ferment. Then place the noodles on the cutting board, add the dry noodles and knead well, and let them rise for a while.

After forming, let it sit for about half an hour. Special attention should be paid to the process of steaming in the pot, which must be over medium heat and cold water in the pot. If you boil water over a high heat as usual, it will definitely come out with dead dough, and the practice of boiling water over high heat is only suitable for noodles fermented with flour fertilizer.

5. Do not use hot water to steam steamed buns. Many people like to use hot water or boiling water to steam steamed buns, thinking that this way they can open quickly. Actually, this is not scientific.

Because the cold steamed bread suddenly encounters hot gas, the surface is bonded, and it is easy to make the steamed bread sandwiched. The correct method should be to add cold water to the pot, put in the steamed bread, and then heat it to increase the temperature, so that the steamed bread can be evenly heated, soft and delicious.

5 to 10 minutes. The main reason is to let the temperature in the steamed bread slowly drop down, so as not to cause the steamed bread to expand and shrink when the external temperature comes into contact with the steamed bread.

But you can't keep the lid open, and when the internal temperature drops, the water droplets will also condense, in order to prevent the water droplets from dripping onto the steamed bread and affecting the taste of the steamed bread, the steamed bread that is quietly steamed for 5 10 minutes is the most suitable for the bridge.

How to deal with steamed steamed bread: If the steamed bread is sour, it is actually not easy to deal with, its sour taste is not well changed, and its sour taste is mainly caused by too much yeast or too little alkali in the process of mixing noodles. There is no way to change the steamed steamed bread, it is recommended to use the steamed bread to dip an appropriate amount of white sugar or condensed milk to eat together, which can improve the sourness.

The suggestion is that the next time you make steamed buns, you can add some edible alkali to it to reconcile the sourness, or the fermentation time is not too long, it is also okay.

3-5 minutes.

If you boil the pot immediately after steaming, the water vapor on the lid of the pot.

Dropping on it will cause the surface of the steamed bun to retract, affecting the shape and taste. Many people will open the pot immediately after steaming the steamed bread, so it is easy for the temperature of the steamed bread to drop suddenly, and the air pressure inside and outside the steamed bread is different, resulting in the phenomenon of retraction, so it is recommended to wait for 3-5 minutes before opening the pot after steaming, which can reduce the probability of retraction of the steamed bread.

Whether it is a freshly made steamed bun or a frozen steamed bun, it is recommended to pot it under cold water. The steamed bread is cold in cold water and under water, and the temperature gradually rises when steaming, and in this process, the steamed bread will have a secondary proofing process.

It can help the steamed bread to further ferment and expand, making the steamed bread more delicious. If steamed directly with hot water, the steamed bun is easy to harden and get raw. The steamed bread in the frozen layer should also be steamed in a slippery pot under cold water, which can thaw the steamed bread and steam the steamed bread faster after the water is boiled.

Steamed bun time

It depends. If it is already steamed steamed bread, generally speaking, it can be cooked thoroughly if it is steamed for 10 minutes on high heat, so for some quick-frozen steamed bread, steamed bread for 10 minutes is enough. The second is that there is no steamed steamed bread, its steaming time for 10 minutes may not be enough, the main ingredient of steamed bread is flour, which is relatively easy to steam, but it is also necessary to be cautious according to the actual situation.

For example, if it is a steamed small steamed bun, then the steaming time is 10 minutes is enough, and if it is a large steamed bun, then it may not be enough. In addition, when steaming steamed bread, the maturity is also related to the heat, generally if it is steamed over high heat, 10 minutes is OK, and if it is medium to low, it is not.

Steamed steamed buns boil for 10 to 20 minutes and cook.

The time of steaming steamed bread is not only related to the pot of steaming steamed bread, but also related to the size of the steamed bread. If it is a large steamed bun, generally put cold water in the steamer, and the steamed bread can be cooked in about 20 minutes after the water boils. If the steamed bread is relatively small, then the steamed bread will be cooked about ten minutes after the water is boiled.

After the steamed buns are steamed, they are placed in the steamer for a while to tease the taste.

Generally, the size of the steamed bread is about 3-4 cm in diameter, after boiling the pot with about ten minutes, the specific time of steaming steamed bread depends on their own mastery, to see whether the steamed bread is cooked, you can pick up the steamed bread, turn it over and press it by hand, if it bounces up, it is cooked, if there is a pit, it means that the fire is underfired. How long does it take to steam steamed buns to wake up, and it takes 10-15 minutes to steam steamed buns. When making steamed buns, you must fully wake up, generally wake up for 10-15 minutes and then steam in the pot.

If the steamed bun is proofed on the board for a short time, it should be put on the drawer when the pot is not open (the process of boiling water is also equivalent to the proofing of noodles).

Tips for steaming steamed buns

When steaming steamed buns, if the noodles seem to be non-hairy, you can dig a small pit in the middle of the dough, pour in two small glasses of white wine, and stop for 10 minutes, and the noodles will open. If there is no yeast when making dough, honey can be used instead, adding 15-20 grams of honey per 500 grams of flour. After the dough is kneaded softly, cover with a damp cloth for 4-6 hours to start.

The steamed buns steamed with honey are soft and fragrant, and the entrance is sweet. In winter, the indoor temperature is low, and it takes a long time for the dough to rise, so if you put some sugar in the dough during fermentation, you can shorten the dough making time.

In the fermented dough, people often put an appropriate amount of alkali to remove the sourness. Check whether the alkali application amount is moderate, you can cut the dough into a piece with a knife, if there are holes with sesame grains of uniform size on it, it means that the alkali amount is appropriate. If the steamed Huiliang steamed bread turns yellow due to too much alkali and the alkaline smell is unpleasant, you can add 100-160 grams of vinegar to the steamed steamed bread water, and put the steamed steamed bread into the pot and steam it for 10-15 minutes, and the steamed bread can turn white without alkaline smell.

When steaming steamed buns, putting a little salt water in the flour can promote fermentation, and the steamed steamed buns are white and fragrant.