How many minutes do cold buns heat and steam? Is it enough to steam steamed buns in cold water for 2

Cool buns are heated and steamed for 3-5 minutes.

After the buns are fully cooked, you only need to heat the buns when you eat them again. If it is heated for too long, the moisture in the bun will be lost, so that it will not be so fluffy and even feel hard when eating.

When steaming the buns for the first time, they need to be steamed for 10-15 minutes to ensure that the buns are fully cooked. If you can't finish the buns, it is recommended to store them in a dry and low temperature place.

In addition to the traditional method of heating the buns in a steamer, the microwave heating method can also be used to heat the buns:

1. Rinse the buns with tap water quickly and cover them with water.

2. Put the buns in plastic wrap again.

or plastic wrap (choose a microwave-ready plastic bag or plastic wrap).

3. Prick a few eyes with a toothpick on the plastic bag to release the gas generated during the heating process.

4. Put it in the microwave oven and heat it directly. If it's just hot - one bun, thirty seconds high will do; If the number of buns is large, increase the time as appropriate, remember that the microwave should not heat the buns for a long time, otherwise the surface of the buns will become hard, and in addition, the time of heating the minced buns should be slightly longer.

After the cold buns are heated, it takes about 15 minutes after the pot is boiled. If it's meat, extend it for a while. If it's a vegetable, it's usually 10 minutes. Let's take a look at how to do it.

Ingredients: 500g flour, baby cabbage, radish cabbage, onion, vermicelli, shiitake mushrooms, eggs.

Step 1: Soak the mushrooms and vermicelli in water in advance for about an hour. Next, prepare a small bowl of clean, warm water, add a little sugar, 3 to 5 grams of yeast, mix well, and set aside.

Step 2: Prepare a clean basin, pour in 500 grams of flour first, then pour in the yeast water mixed earlier (250 grams of yeast water), and stir well with chopsticks. Later, if the yeast water is not enough, add a small amount of water in batches, stirring while adding.

Step 3: Stir until the dough is flocculent, then knead the dough into a smooth dough with moderate firmness and softness, then cover it with a saucer and set aside.

Step 4: Next, start making the filling! First clean the ingredients that need to be cleaned, then prepare a clean pot, boil some boiling water, throw the washed cabbage and radish vegetables into the pot and blanch the water, blanch until soft, and then dry after cold water.

Then chop the cabbage and radish into fine pieces, the soaked shiitake mushrooms into fine pieces, the soaked vermicelli into fine pieces, and the onion into fine pieces.

Step 5: Put all the ingredients cut in front of you into a clean basin, add an appropriate amount of cooking oil and mix well to lock in moisture.

Step 6: Prepare a small clean bowl and beat two eggs into the egg mixture. Next, heat the oil, pour in the egg mixture, stir-fry the golden scrambled eggs, and pour them into the basin as well.

Add an appropriate amount of salt and a spoonful of oyster sauce, continue to stir well, and set aside. This is a light and fragrant flavor, but if you prefer something a little heavier, you can also add pepper, light soy sauce and other spice powders.

Step 7: Now that the filling is ready, you can take out the dough, knead it again into a smooth dough, then knead it into evenly sized strips, and cut it into small dough of uniform size.

Step 8: Take a small dough and simply round it, flatten it on a cutting board, and roll it out into a round dough sheet with thick middle and thin edges.

Step 9: Put an appropriate amount of filling, use your index finger and thumb to knead it, if you can't pinch it, you can simply seal it and roll it into a round bag.

Step 10: Wrap it all up, put it on a steaming rack that is oiled in advance, add hot water at 50 to 60 degrees in the steamer in advance, and let it rise for about 30 minutes, and become twice as large as the original to prove that it is ready. After the water is boiled, steam it over medium heat for 15 minutes, turn off the heat and simmer for another 3 minutes, and the big and fat vegetarian stuffed bun is ready.

Steamed cold buns for a few minutes using the traditional heat method, steamed in the steamer, generally do not need to be too long, about 5-10 minutes or so, if the heat is too long, it will make the water in the buns lose, so that when you eat it will not be so soft, and even feel hard.

In addition to the traditional method of heating the buns in a steamer, the following methods can also be used to heat the buns.

Method 1: Microwave heating.

1. Rinse the buns with tap water quickly and cover them with water.

2. Put the buns into plastic wrap or plastic wrap (choose a plastic bag or plastic wrap that can be heated by microwave);

3. Prick a few eyes with a toothpick on the plastic bag to release the gas generated during the heating process.

4. Put it in the microwave oven and heat it directly. If you only heat one bun, high heat for 30 seconds is fine; If the number of buns is large, increase the time as appropriate, remember that the microwave should not heat the buns for a long time, otherwise the surface of the buns will become hard, and in addition, the time of heating the minced buns should be slightly longer.

Method 2: Heat up the rice cooker.

1. Put the cold buns directly into the rice cooker and close the lid;

2. Press the rice cooking button;

3. When the rice cooker automatically jumps to the keep warm button, open the lid after three or five minutes, and the buns will be hot.

The steaming time of the bun is related to the filling it is wrapped. Vegetarian buns can be steamed for about 15 minutes, and meat buns can be steamed for about 20 minutes.

Steamed buns should master the following six points:

Add sugar to the baking powderWhen melting the baking powder, add 1 2 tablespoons of sugar to make the dough rise better.

When fermenting and melting baking powder with warm water, it is best to use no more than 40 warm water to melt, because too high water temperature can easily inactivate the baking powder and affect the dough fermentation.

When the dough is not too dry, if you feel that the dough is sticky, you can add an appropriate amount of corn oil. At the same time, it is necessary to avoid the dough being too dry, otherwise the steamed buns will have a hard taste.

After the buns are steamed for half an hour, 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.

Pinch the steaming time of the bun and the cooking time is related to the filling of the package. Vegetarian buns can be steamed for about 15 minutes, and meat buns can be steamed for about 20 minutes.

Do not remove the lid immediately after steaming, put the buns in the steamer basket and steam them over high heat after the water boils, but note that do not open the lid immediately after the buns are steamed, otherwise the buns are easy to shrink, and wait for the buns to cool down slightly before uncovering.

Steamed cold buns are steamed for a few minutes using the traditional heat method, and they are steamed in a steamer, which takes about 5-10 minutes; If it is heated in the microwave, heat a bun on high heat for 30 seconds, if the number of buns is large or it is a meat filling, increase the time as appropriate; And if it is heated with a rice cooker, press the cook button to wait for the rice cooker to automatically jump to the keep warm button, and then wait.

Three to five minutes to open the lid.

5 to 10 minutes is fine.

In this way, the buns can be heated in a short time and are very fluffy.

Steaming steamed buns in cold water, the total time is 20 minutes is not enough. Especially for meat filling, when steaming buns in cold water, steam for another 20 minutes after steaming, and finally simmer for another 5 minutes.

Ingredients: beef, chopped green onion, green onion and ginger water, dark soy sauce, light soy sauce, salt, cooking wine, cooking oil, 400g flour, 3g yeast powder

Production Steps] 1Chop the minced meat, add chopped green onions, dark soy sauce, light soy sauce, salt, cooking wine, burn some hot oil and pour it on top of the chopped green onions, stir well.

2.If you feel that the meat filling is relatively dry, you can soak some green onion and ginger water and add it to stir, which can remove the fishiness, or make the meat filling more tender, and marinate for 15 minutes to make the meat filling flavorful.

3.The most important point of steaming bread is to make the dough, if the dough is not good, no matter how correct the steps are. The dough water ratio of the steamed bun is 2:

1 can be, with warm water and noodles, with the back of the hand to test the water temperature, not hot hands on the line, so that the activity of yeast is the greatest, the dough is relatively fast, after kneading the lid to proofing to twice the size, if the dough is not completely good, do not rush to make a bag, must be proofed to the middle of the dough full of honeycomb holes.

4.When the dough is ready, you must knead and exhaust it, knead it to the size before the dough, and knead the pores in the dough off, so that after the second proofing, the pores in the skin will be uniform in size, and the skin will be more delicate and smooth, and there will be no dead skin in the pita skin.

5.The skin of the bag can not be rolled too thin, you have to leave some space for the skin to proof, don't worry about pinching the folds, just practice a few more times.

6.After wrapping, it must be proofed twice, the current temperature needs at least 10 minutes, and then steamed when you see the roundness and fullness, if there is no second hair, or the hair is not in place, it will be similar to the dead noodle bag. If the lid of your pot does not have an air outlet, plug a toothpick to let the steam escape, otherwise it is easy to dieAfter the water is boiling, steam for another 20 minutesLet the heat simmer for 5 minutes and it will be ready to cook.

The most important thing is to wipe the water in the lid of the pot before steaming the buns, otherwise the water will drip onto the buns and the skin will burn to death.

Steam the buns in cold water for 20 minutes. The steaming time of steamed buns in cold water is related to the filling of the package, vegetarian steamed buns are generally steamed for about 15 minutes, and meat steamed buns are generally steamed for about 20 minutes. Do not open the lid immediately after the bun is steamed, otherwise the bun is easy to shrink, so wait for the bun to cool down slightly before removing the lid.

Steamed bun tips

After the bun is wrapped, it should be placed in a closed place and continue to wake up for about 30 minutes, and then put it in a steamer to steam, which can make the bun fuller.

Steamed buns in cold water for 20 minutes are enough, vegetarian steamed buns are generally steamed for about 15 minutes, and minced buns are generally steamed for about 20 minutes.

It is not advisable to boil the pot immediately after steaming, so as not to suddenly soften and collapse the buns, which will affect the taste.

Reheat the buns and steam for about 5 minutes. After the steamed buns have been fully cooked, when you eat them again, you only need to add the steamed buns to the middle and the heat. When steaming the buns for the first time, it takes 10-15 minutes to steam them, and the macro belt can ensure that the buns are fully cooked.

The cold bun just needs to be steamed, it doesn't take as much time as the raw one, but the time to continue steaming after cooling needs to be grasped, if the time is too short, the inside of the bun is heated unevenly, and there will be a mixed, raw, and cold situation. If it takes too long, the water in the bun will lose more, and the soup in the minced bun will be dry, and the skin of the bun will be hard and dry.

How to microwave steamed buns

2. Put it into a small bowl.

3. Put in the steamed buns to be heated.

4. Add a lid.

5. Put it in the microwave and heat for two minutes.

6. Take it out and heat the buns.

7. Let's take a close-up.

Whether you should use cold water or hot water to steam steamed buns depends on how well you wake the dough, if you do not wake the dough after kneading, or if the dough is not enough, you need cold water, instead you should use hot water. The size of the buns is different, as for how much time it takes, the key depends on how big the steamed buns are, generally the normal size buns take about 15 minutes, if the buns are relatively large, it will take 25 minutes.

If the dough rests for a long time, you can directly steam the steamed buns with hot water, so that the steamed buns are fragrant and soft. Whether it is hot or cold water, the first time to wet the drawer cloth, can prevent sticking together, the drawer cloth can choose the traditional drawer cloth, can also choose silicone material, it will be more convenient to clean.

The size of the buns varies, it is recommended to make the buns smaller so that it is easier to cook, if the buns are larger, then the steaming time needs to be a little longer. Under normal heat, it takes about 15 minutes for the first steamed buns, and only 10 minutes for steaming the buns later, and if it is a meat-filled bun, the time should be a little longer, because the meat should not be cooked.

When steaming the buns, control the time and do not exceed the specified time, otherwise the buns will be sticky and the taste will not be good. When choosing steamed buns, it is best to choose a stainless steel steamer and a bamboo steamer to steam the buns, if it is bamboo steamed, the steamed buns are more fragrant.

Steamed buns are steamed in cold water. After boiling the pot on cold water, steam for about 15 minutes. Let's take a look at the steps.

Meat buns with cabbage sauce.

Ingredients: 300 grams of flour, 3 grams of yeast, 500 grams of Chinese cabbage, 200 grams of meat grains in sauce, a little fungus.

Seasoning: 50 grams of salad oil, 3 grams of refined salt, 2 grams of five-spice powder, 3 grams of monosodium glutamate, 5 grams of minced green onion and ginger, 20 grams of sea rice.

Method:1Put the yeast into the flour, stir evenly and slowly stir it into a cotton wool form with warm water, and form a dough, put it in a warm place to rise for about 2 hours, when the time is up, the flour will be white and soft, of course, the flour used in the bun white and the flour is also available, it is best to use fine powder.

2.Clean the Chinese cabbage, blanch it in a pot of boiling water, remove it, let it cool, squeeze out the water, put it on the cutting board, chop it and set aside.

3.Squeeze out the chopped cabbage, put it in a bowl and set aside, put the sauce meat pieces into a bowl and set aside, put the cabbage into the sauce meat bowl, add refined salt, five-spice powder, chopped fungus, sea rice, and salad oil.

4.Stir well and set aside. Place the proofed dough on a cutting board, roll it into long strips, add the agent, roll out the skin, and start wrapping the buns.

5.Put the wrapped buns into the steamer, steam over high heat for 10 minutes, take them out, and put them on a plate.

Nutritional value of cabbage.

1.Chinese cabbage has a moisture content of about 95% and is very low in calories.

3.Chinese cabbage is also rich in iron, potassium and vitamin A.

4.Cabbage is rich in crude fiber.

Efficacy and role of cabbage.

1.Strengthens resistance.

Cabbage strengthens the body's immunity, and has the effect of preventing colds and relieving fatigue.

2.Thirst-quenching diuretic.

Dried cabbage is sweet, lighter, and lower in calories, containing carotene, iron, magnesium, which are the components needed to improve calcium absorption, and the potassium in cabbage can excrete salt from the body and have a diuretic effect.