Speaking of steamed buns, we are all familiar with it. I believe many office workers will choose steamed buns as breakfast in the morning, but not all of them can steamed out, steamed bun shop or steamed bun shop inside that kind, white tender, soft, not collapsed bubbles, looking at beautiful and appetizing steamed buns. Is the steamed bun you steamed at home particularly bad? Today, Tianfang steamed buns joined Xiaobian to share with you how to steamed delicious steamed buns, learn these no longer need to worry!
First, steamed buns collapse, and the reason why the skin is hard and soft may be that the dough ferments too long during fermentation. Steamed bun dough can't be fermented like steamed bun. Generally, when steamed bun is steamed, the dough should be fermented to twice the original volume, but when steamed bun, it only needs to be fermented to about double the original volume. Another point is that after the dough wakes up and rubs on the table for a few times, the dough wakes up again for 15 to 20 minutes, so that the steamed bun is not soft and noisy.
Secondly, when steaming, the heat should not be too big. When the heat is big, water vapor will drip from the top of the pot cover to the top of the bun, so that the bun skin will bubble and harden. When steaming steamed buns, it should be steamed at high temperature for 5 minutes and then steamed at medium temperature. It should be steamed for about 15 to 10 minutes. If the steaming time is too long, the steamed bun skin will harden.
After steaming steamed steamed steamed buns, don't immediately open the lid of the pot. Know the principle of thermal expansion and cold contraction. Opening the lid immediately after steaming will cause the foreskin to retract. Then steamed buns will not be noisy, soft, white and tender.
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