A few tips for steaming steamed buns that are white, plump and lovable

A few tips for steaming steamed buns that are white, plump and lovable

There are also skills to steaming steamed buns. If you are used to steaming steamed buns at home, you must continue to read the tips and precautions for steaming steamed buns introduced below. These tips can help you make steamed buns healthier. Delicious, come and learn two tricks together.

Tips for steaming steamed buns

The white and plump steamed buns are lovable. If you want to steam the perfect white steamed buns, flour and yeast are the most basic ingredients. Generally, steamed white steamed buns should be made with medium-gluten flour, which is what we often call wheat products such as snowflake flour and fuqiang flour. You can use either fresh yeast or dry yeast, but you need to pay attention to the activity of the yeast, that is, you must use yeast within the shelf life and use it as soon as possible after opening.

Steaming steamed buns is naturally inseparable from the steamer and the steamer. The tightness of the steamer is very important. There should be no air leakage between the pot lid and the steamer. Otherwise, the quality of the steamed buns will be affected by steam leakage during the steaming process. If you find that there is air leakage between the steamer lid and the cage, you can wrap the edge of the pot lid with a wet rag when steaming the steamed buns to prevent air leakage.

It is best not to put the steamed buns in a closed container, but on a traditional curtain or bamboo dustpan, and then cover it with a semi-wet drawer cloth, so that the steamed buns will not appear when they are cooled in a ventilated environment. Problems with blistering and softening of the epidermis.

So, what else should you pay attention to when steaming steamed buns?

Things to note when steaming steamed buns

When steaming steamed buns, if the dough seems to be rising but not rising, you can dig a small hole in the middle of the dough, pour in two small cups of white wine, wait for 10 minutes, and the dough will rise.

If there is no yeast when making dough, honey can be used instead. Add 15-20 grams of honey for every 500 grams of flour. After the dough is kneaded, cover it with a damp cloth and let it rise for 4-6 hours. The steamed buns steamed with honey dough are soft and fragrant, with a sweet aftertaste.

When the indoor temperature is low, it takes a long time for the dough to rise. If you put some sugar in the dough during fermentation, you can shorten the rising time.

In fermented dough, people often add an appropriate amount of alkali to remove the sour taste. To check whether the amount of alkali applied is appropriate, you can cut the dough into a piece with a knife. If there are holes of uniform size like sesame seeds on the dough, it means the amount of alkali used is appropriate.

If the steamed steamed buns turn yellow due to too much alkali and have an unpleasant alkali smell, you can add 100-160 grams of vinegar to the water in which the steamed buns were steamed, then put the steamed buns into the pot and steam for 10-15 minutes. In minutes, the steamed buns will turn white and have no alkaline smell.

When steaming steamed buns, put a little salt water in the flour to promote fermentation, and the steamed buns will be white and crisp.

When steaming steamed buns, why not try the above tips.