What to do if the steamed buns are light, what to do if the buns are not steamed

The main ways to increase the umami flavor of steamed buns are the following:

First, first of all, the raw materials should be fresh. The taste of the buns made of natural green raw materials is delicious, even if you only put a little salt and no MSG. The taste is all delicious.

Second, secondly, the delicious and delicious steamed buns are very simple. Delicious buns, not because of how much seasoning is added, makes the buns more umami. Often, the umami taste is stronger, which will make people tired of eating.

I only make steamed buns with the simplest four seasonings, salt, sugar, monosodium glutamate, and soy sauce. Through the perfect combination of these four seasonings, the steamed buns made are very delicious.

Therefore, the simplest method, the greenest method, and the most homely method are the best ways to make the buns taste delicious.

If you want steamed buns to be fresher, we have to start with two points.

1. And noodles. We must use yeast when mixing noodles, and we can't use very hot water, warm water is enough, because yeast belongs to fungi, only warm water can be suitable for its reproduction, so that the flour ferments better, and then put the good noodles in a warmer place.

2. Bun filling. When steaming steamed buns, whether it is a meat filling or a vegetarian filling, the steamed bun filling must not have too much moisture. The stuffing of the bun is the most important part of the bun, and the ingredients must be very fresh, if it is a meat filling, try to chop it delicately.

3. Steaming method. Steamed buns must be steamed in a pot with cold water, do not wait for the water to boil before steaming, and try to wait for another 2-3 minutes before steaming.

If the taste is weaker, you can add some salt or dip some sauce to eat, so that you can improve the taste and make it particularly delicious.

When the steamed buns are light, we can eat them with some sauce, or fry them in oil, and the crispy and delicious ones will be light.

What should I do if the steamed buns are light? When the steamed buns and eggs are not salty, you should eat some soy sauce when you eat them, and it is good with some vinegar, and the seasoning is not big.

The steamed buns are light, and you can eat them with a little soy sauce and a little minced garlic in the future, so that's it.

If it's a bun that has been steamed and it's light, it's actually very simple, you can make a sauce, you add soy sauce to the sauce, and then it's idle.

The steamed buns are bigger, so it's very simple, then you can make some garlic sauce and eat it with soy sauce, so that the taste can be better, or if it's Danni, you can make some soup. Well, and then a little bit more leisurely is fine. Or you can order some pickles or um.

Dishes and the like let him be a little free.

It's really light, and you can eat it with a little chili pepper or soy sauce when you eat it.

If the steamed bun is light, then you can only eat it with a dipping bowl, so that it tastes more delicious.

The steamed bun is light, so it should be okay to bite it open while eating it and stir a little salt.

Maybe it's just a matter of taste, but in fact, you can combine some other things, because you can't add some other ingredients in it, so I think you can combine them.

If the steamed buns are light, you can dip them in some soy sauce when you eat them again.

What to do if the steamed bun is light I also think you can make some other seasonings for this, I think this should be edible, I think you can make some other seasonings when eating it these days, it should be compared.

When eating, cut open and add some fried minced minced meat sweet noodle sauce or Lao Gan Ma, and if possible, sandwich a piece of steamed pork.

The filling of our steamed dry food in the pot is light, well, we can mix a bowl of sauce and dip it into it.

Question 1: What should I do if the buns are not steamed Adjust to low heat, otherwise the skin will not be delicious, the temperature should not be too high, and the water vapor should be controlled.

Question 2: What should I do if the bun is not steamed for the first time Adjust to low heat, otherwise the skin will not be delicious, the temperature should not be too high, and the water vapor should be controlled.

Question 3: How to remedy the steamed bread if it is not steamed The steamed bread is best steamed at one time, if you find that it is not cooked, cover the pot and then steam it will be time-consuming. You can add a little white wine to the pot, and when it is full of gas in the pot, the steamed bun will be cooked.

This method not only saves time, but also tastes like a wine.

Question 4: If the buns are not steamed once, why will they not be steamed in the future? The unripe part of the yeast has been scalded to death, and it has become dead noodles, and no matter how it is steamed, it will not be stared at again.

The flown pies on the market are quick-frozen after the crust is fried, but the filling is not cooked, so the finished product is dough after heating.

Question 5: If the bun is not steamed for the first time, can it still be steamed after steaming? The answer is yes, but it's not as delicious as steaming it the first time, as if the bun you bought yesterday is hot today.

Question 6: What should I do if the buns are not cooked? Then you make a small hole in the bread and then steam it, it should be cooked, if you just took it out of the refrigerator, you have to thaw it and steam it again, otherwise it will be uncooked.

Question 7: Steamed buns in a steamer After opening the lid and finding that they are not cooked Is it okay to cover and steam again Yes, but the appearance and taste after steaming are not good.

Question 8: What happens if I eat undercooked buns? If you have a good stomach, there is no problem, but if you don't, you may have diarrhea. Drink a bottle of lotus fragrance Zhengqi liquid is fine.

Question 9: Can unsteamed buns be put in the refrigerator and frozen Whether they are cooked or not, they can be put in the refrigerator.

Question 10: What should I do if I find that the steamed buns are not cooked the next day Then steam them again for a longer time.

The buns are not steamed, usually because the surface of the bun skin is heated unevenly in the steamer. The solution to the uneven heating of the bun wrapper is to steam the bun several times in the steamer. Until the bun skin is completely steamed, the problem of unsteamed buns is solved.

Ingredients: eggplant, salt, egg white, minced meat, white pepper, sesame oil, green onion, ginger, garlic.

Steps:1Peel the eggplant and cut into small cubes.

2.Add 3 grams of salt, a little white pepper, a spoonful of sesame oil, 1 egg white, an appropriate amount of minced green onion, ginger and garlic to the minced meat, then add diced eggplant and mix well.

3.Take an appropriate amount of filling and put it on the bun skin, one to support the dough, pinch the pleats with one hand, and gradually knead the dough from the top until the filling is completely wrapped. Put the wrapped buns in the steamer, cover and steam for 10 minutes, then take them out, and the buns filled with pork and eggplant are ready.

Pork Nutritional Value:

1.Pork protein is a high-quality protein that contains all the essential amino acids for the human body.

2.Pork is rich in iron, which is necessary for the production and function of red blood cells in the human blood.

3.Pork is the main dietary vitamin**, especially lean pork is rich in vitamin B1. Pork also contains more vitamin B2, which plays an important role in fat synthesis and breakdown.

Nutritional value of eggplant:

1.Eggplant is highly nutritious, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients.

2.Eggplant contains a high level of vitamin P, containing 750 mg of vitamin P per 100 grams. It can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce fragility and permeability, and prevent microvascular rupture and bleeding.

3.Eggplant also contains trace elements such as phosphorus, calcium, and potassium, and choline, fenugreek, stacyline, solanine and other alkaloids. Especially purple eggplant has a higher vitamin content. It can inhibit the proliferation of tumor cells in the digestive tract.

Nutritional value of eggs:

1.Eggs are rich in protein, fat, vitamins and minerals needed by the human body such as iron, calcium, potassium, etc., and the protein is high-quality protein, which has a repair effect on liver tissue damage;

2.Rich in DHA, lecithin, vitelline, beneficial to the nervous system and physical development, can strengthen the brain, improve memory, and promote liver cell regeneration;

3.Eggs contain more vitamin B and other trace elements, which can decompose and oxidize carcinogens in the human body and have anti-cancer effects.

1. If the bun is not steamed, it should be the bun is not steamed. The remedy is to put it in a pot and continue steaming until it is done.

2. The preparation of steamed buns is: prepare the meat filling and seasoning. Put the flour ear back into a basin, add water, knead the dough and leave it for 10 minutes for later use. Cut the kneaded dough into cubes, and then press it into dough that is not too thick or too thin.

The buns have been steamed, but the salt taste is light, and there is no way to change this situation. You can make a light soy sauce with a little sesame oil and garlic and dip it to enhance the flavor of the buns.

A sauce recipe

The steamed buns have a light salty taste, so you can dip them in some vinaigrette, which also has salt.

Hello, the surface of your steamed bun is not smooth, because you did not knead the dough smoothly after the dough is rising, and only the dough can be smooth when the surface is kneaded thoroughly.

The reason why the steamed bun pleats are gone can be divided into three kinds, one is that the method of making the bun is wrong, the second is that the water is added to the dough when kneading, which causes the dough to be too soft, and the third is that the dough is too soft, pay attention to the correct method when making the bun, so that the steamed bun can be steamed beautifully and delicious.

Why are the steamed buns not pleated?

Steamed buns are one of the foods we often eat in our lives, it is not difficult to make, many people will do it themselves at home in their free time, usually made good buns, the folds on the top are obvious, it looks very delicate and small, but when you make it yourself, you will find that the folds are gone.

There are many reasons why the steamed bun pleats are gone, and we have to analyze them according to the situation. The first situation is that the technique of wrapping the bun is wrong, the pleats can not be too dense and there is no façade when wrapping, and a certain distance should be kept appropriately, and the second situation is that the water is added too much when kneading the dough, resulting in the dough being too soft, and it is recommended to add some flour to knead again.

Finally, there is a problem that often arises, that is, the dough is overgrown when fermenting, which can easily lead to bubbles on the steamed buns and no folds, so we should pay special attention when making steamed buns, so as not to look good and not taste good.

Why are the steamed buns so dry and not fluffy, what should I do?

First of all, let's analyze why the steamed buns are very dry, the steamed bun skin is very dry, it may be that the dough is hard, the moisture inside the dough is too little, the steaming time is too long, after taking out the buns, the bun skin will dry out after a while, and the buns will become hard after it is completely cold.

The buns are not soft, which means that the dough is not fermented for the first time or the wrapped buns have not undergone a second proofing, and the pores inside the dough are not abundant, resulting in the steamed buns not being soft enough. It is also possible that the lid of the pot is lifted immediately after turning off the heat, and the air pressure in the pot plummets and the bun skin collapses.

The solution to the dry bun skin is to increase the amount of water appropriately: the ratio of flour and water should reach at least 2:1 when the flour is made, that is, at least 250 grams of water should be added to a pound of flour, due to the different water absorption of different brands of flour, some flour is more absorbent, the water volume should reach 260 grams or even more, and the dough feels softer than the dough of steamed buns.

Add lard when venting.

After the first fermentation is completed, before kneading the dough and exhausting it, add an appropriate amount of lard to the dough, add about 15 grams of lard to a pound of flour, lard can keep the moisture of the bun skin from being lost, increase the soft taste, and also make the cool bun skin not harden.

The solution of the bun skin is not fluffy, and one cannot be less than two fermentations.

When mixing the dough, the amount of yeast powder is one percent of the flour, and the yeast should be melted with warm water, the water temperature is about 30 degrees, and the dough should be sealed and placed in a warm place. The dough is more than twice as large in size, and there is a rich honeycomb tissue inside the dough.

In the case of unsure whether the fermentation is in place, poke a hole with your finger in the middle of the dough, and the dough at the hole does not collapse or retract, indicating that the first fermentation is in place.

Secondary fermentation refers to the fermentation of the wrapped buns again, and the purpose of the second fermentation is to fill the inside of the dough with pores again, so that the steamed buns are more fluffy. There is no standard for secondary fermentation, which can only be judged from the changes in volume and folds.

Remove from heat and simmer for three to five minutes.

This step is very crucial, and it is possible that each of the previous steps is very in place, but because of turning off the heat and boiling the pot immediately, the buns will become dead skin. The purpose of simmering for three minutes is to let the air pressure in the pot drop, the steam condenses, and the temperature drops, so that the lid will not be lifted again, and the buns will not collapse and dead skin.

The skin of the bun is soft and delicious, the stuffing of the bun is nutritious, and it is also one of the common staple foods for breakfast, but some southerners do not know how to steam steamed buns, and the seemingly cumbersome operation is very simple as long as you master the correct way.

The heat of the dough is very important, the dough is raised in advance, the honeycomb shape can be, after the dough is good, don't add the dough, the appropriate flour is not sticky, after wrapping the bun, it should be proofed twice, about half an hour, and then the steamed bun can be steamed normally.