How many minutes do cold buns heat and steam? How long do buns steam in a pot with cold water

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. 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. Common bun fillings mainly include pork filling, zucchini egg filling, donkey meat filling, etc.

Precautions for steaming buns.

If you want to steam the frozen buns, it is best to use warm water, and it is best to thaw the buns before steaming, which is better, it doesn't matter if there is no thawing, the buns will be thawed naturally in the heating process, affected by water vapor, after heating, it will be fluffy, and it will be heated evenly, and it will not feel stiff when eaten.

It is not recommended to steam the steamed buns in cold water, because when the steamed buns are steamed in cold water, it will be too long, so the steamed buns will be easily deformed and not tasty. At the same time, it is not recommended to steam frozen buns with hot water, because the middle temperature of frozen buns is low, and if you steam them with hot water, it is easy to have uneven heating inside and out, so it is best to use warm water to steam.

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.

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.

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 quickly with tap water to cover the surface 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 fresh-keeping 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.