Will the retracted buns still rise up after steaming for the second time?

Retracted buns will not rise even if they are steamed on the second day, which means that if the dough fails, it will have no effect if it is steamed in the future. Let's take a look at the right thing to do.

Cabbage sauce meat bun preparation.

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 well, slowly stir it into a cotton wool shape with warm water, mix into a dough, and let it rise in a warm place for about 2 hours.

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.

The retracted steamed buns will not be started again for the second time, but will only get older and older, and the best thing about the buns is that when it is hot and fluffy when it comes out of the pot for the first time, it is fresh and soft.

The retracted buns will not rise on the second day of steaming, which is caused by the failure of the dough to make the dough, and it is useless to steam again, and it will be more and more steamed, and it will become more and more compact, which is not delicious.

Summary. Hello, I'm glad to be able to your question, if you eat steamed steamed buns after they collapse and retract, they can't be steamed either!

Hello, I'm glad to be able to your question, if you eat steamed steamed buns after they collapse and retract, they can't be steamed either!

It depends. There are generally several reasons why the buns will retract when steaming the buns: one is because the dough is not fermented thoroughly enough, if it is caused by this reason, then it is recommended that the dough can be re-proofed when kneading the dough.

The second reason is that because there is more skin and less filling, there will be a large gap between the bun filling and the bun skin, so it will cause the bun to retract. The last reason is that the lid is opened immediately after the steamed buns are steamed, and at this time, because of the principle of hot expansion and cold contraction of the bucket, it will cause the buns to retract, so after turning off the heat, you can cover the pot and simmer for a while, and then open the lid after the temperature drops.

I hope one of my helps you and I wish you a happy life

When the frozen steamed buns are resteamed, they shrink, probably because the juice inside is reduced, so the buns shrink. This is normal and does not affect consumption. In order to avoid the rapid evaporation of water, frozen buns are generally steamed for 7 minutes and can be out of the pot, and there is no need to steam for too long.

Before steaming the buns, put enough water in the pot so that the water will not evaporate so quickly during the steaming process. When the water is boiling, put the buns in a pot and steam. For quick-frozen buns, they can be steamed directly in a steamer without thawing.

If the buns themselves are cooked, after being frozen in the refrigerator, you need to defrost them before putting them in the steamer. When steaming steamed buns, there should be a certain gap between the buns to ensure that the buns are not easy to stick after steaming and becoming larger. Depending on the size and heat of the buns, steam them for about 5 to 15 minutes.

The thawed buns, after being resteamed, should be eaten on the same day, and can no longer be frozen and preserved, because the quality of the food is not as good as before. For quick-frozen buns, they only need to be heated once to use, try not to save, if you want to preserve, pay attention not to take too long, otherwise the taste of the buns will not be good.

If the lid is opened when it is not steamed, this kind of lifting situation can easily lead to a bad steaming effect and taste. So be sure to pay attention next time. Let's take a look at how to brighten plum steamed buns.

Steamed buns with shiitake mushrooms.

Ingredients: 500 grams of plain flour, 250 grams of water, 5 grams of yeast.

Filling: 300 grams of pork belly, 9 dried shiitake mushrooms, 1 box of tofu, 2 carrots, 1 handful of shallots, cooking oil.

10ml, 20g cooking wine, 10g light soy sauce, 10g oyster sauce, 5g salt, pepper.

A little, a pinch of ginger powder, paprika.

Method] 1. After cleaning the dried shiitake mushrooms, soak them in water until soft.

2. Cut the pork belly into small pieces and put it in a food processor cup to make a meat filling, and it is better to chop it by hand.

3. Wash the carrots and shallots.

4. Finely chop the mushrooms and carrots.

5. Cut the shallots into finely chopped green onions.

7. Add the tofu and stir-fry while pressing the spatula.

8. Divide the tofu into small pieces.

9. Add diced shiitake mushrooms and diced carrots and stir-fry.

10. Add cooking wine, light soy sauce, oyster sauce, salt, pepper, chili powder and ginger powder and stir-fry well to taste.

11. Grand.

Bowl, let dry to room temperature, add chopped green onion and mix well.

12. Mix 500 grams of flour, 250 grams of water and 5 grams of yeast, knead into a smooth dough, cover and relax for 10 minutes.

13. Roll the dough into long strips, cut evenly and roll it into a thick middle and thin dough around it.

14. Fill in the filling.

15. Press the filling with the thumb of the left hand, push the dough with the index finger and the right hand in a clockwise direction, and make small folds with the thumb and index finger of the right hand to pull the edge of the dough in an anticlockwise direction.

16. Put the finished embryo code in the steaming drawer, cover the pot, let it rise for 40 minutes, the bag looks very fluffy, and it feels light and fluttering to indicate that the dough is good, and start steaming for 15 minutes over medium heat, because it is a cooked filling, the dough can be steamed, turn off the heat and then open the lid after 3 minutes.

17. Soft and full without collapsing the skin.

Nutritional value of tofu:

1.Tofu is nutritious and contains a variety of trace elements necessary for the human body, such as iron, calcium, phosphorus, and magnesium.

It also contains sugars, vegetable oils and rich high-quality proteins, known as "plant-based meat". The biological value of soy protein is comparable to that of fish and is a plant-based protein.

The best of the best. Soy protein.

belongs to complete proteins, and their amino acids.

The composition is relatively good, and it has almost all the amino acids necessary for the human body. Soybeans can be cooked and eaten directly, and the human body digests and absorbs only 65% of its protein, while the digestibility of tofu can be increased to 92% 95%.

2.The soybeans used to make tofu contain about 18% oil, and most of it can be transferred to tofu. Linoleic acid in soybean oil.

The proportion is large and cholesterol-free.

It is beneficial to the growth and development of human nerves, blood vessels and brain.

If you want to steam the buns, it's best not to open the lid to check it, because it will really let out all the heat, and then you will have to wait for a long time.

At home, the big pot is boiled, put in the kneaded steamed buns, and then heat for 15 minutes, and then let the embers guess the imitation will steam it! If you only lift the lid of the pot and see that it is not cooked, then you can directly burn it on high heat for a few minutes, and you can also steam it!

1. It is not important to continue steaming the steamed buns if they are not steamed, and even if they continue to steam to play a certain role, the taste is not good.

2. Steamed steamed buns are steamed through the ear shed process made by steam.

3. In the process of steaming, you can't run out of gas and can't open the lid, otherwise the steamed steamed buns will be sandwiched.

Hello, I personally think this is a normal situation, but analyze the reasons:

1. It may be caused by the heating problem of the induction cooker, the heating is uneven in a certain place, or there is a problem with the internal components, resulting in no way to heat completely, so this situation occurs.

2. It may be because the lid is out of gas and is not well heated, 3. It may be that when the buns are made, the soda is not done well, resulting in individual flaws in it If all the buns are like this, then it is the problem of the induction cooker, if it is only one or two, then it may be the problem of my ripening.

Summary. This is a ring, when fermenting flour, too much yeast is used, or too much leavening agent will be used to cause this situation, and the yeast and leavening agent should be increased according to the amount of flour in the future. After it is done, don't ring for too long, just quickly put it in the pot and steam.

When the buns are steamed in the steamer, they feel good, why did they send it after steaming.

This is the ring, in the fermentation of flour, with too much yeast, or too much fluffing agent potato surplus will cause this situation, in the future when the dough should be increased according to the flour more than the number of hands and limbs to increase the yeast grade and leavening agent. After it is done, don't ring for too long, just quickly put it in the pot and steam.

It has not been sent when it is steamed, but it has been initiated during the steaming process

Finish. Start steaming the steamed buns over medium heat, in order to prevent the steamed buns from getting too big during the steaming process, can I switch to high heat in the middle of the steaming process?

It's too slow.

Generally, when the water temperature rises, the buns are put in.

Don't put the buns directly into the pot.

Can you me ask you the question above?

Don't put the buns first, so that you can keep boiling the water on high heat, wait for the water to boil, and then put the buns in, and keep the fire for fifteen minutes.