When steaming the buns, don’t just add yeast to the dough. Loose, let it cool without getting hard
Hello everyone, thanks Reading the article I shared, this time I want to tell you:”When steaming buns, don’t just add yeast to the noodles. Add 2 more ingredients. The pan will be white and fluffy, and let it cool without stiffening! 』
My mother is retired. She usually has nothing to do at home, so she steams the buns every other way, puts them in the refrigerator and freezes them. It’s hot. For me as an office worker, breakfast is much more convenient.
The buns are good or not, except for the stuffing, the bun skin It is also critical. Many people have steamed buns that collapse and become hard and turn yellow in color, making them unpalatable. For the qualified big buns, the bun skin must be bulky, soft, smooth and white. This requires the skill of mixing and making dough.
When making noodles, everyone knows that you need to add yeast powder, but once it gets cold, it will harden and it’s not delicious.
Many people are willing to eat buns outside, which are big It’s soft, and it’s still soft after letting it cool. What are the tricks? According to the second uncle who was a chef, two more things should be added when making noodles, not only fermentation is fast, and Both steamed buns and steamed buns are soft and bulky.
Today I will share with you the experience of steaming buns at home You can also make big buns that are sold outside. Friends who like to eat can keep them away. They often make a pot by themselves. Every day’s breakfast is available. You don’t need to get up early and you don’t have to go outside to buy them. It saves time and effort and is very delicious.
Prepare freshPork belly, green onions, ginger, Salt, light soy sauce, dark soy sauce, oyster sauce, sugar, lard.
①Add 5 grams of yeast powder and 5 grams of sugar to a small bowl, then pour 250 ml of Warm water (40℃), use chopsticks to stir it evenly and let it stand for 5 minutes. Warm water can quickly activate the yeast, feed on white sugar, and multiply rapidly, so that the noodles will be quickly raised, and the buns will be sweet and fragrant.
②Add 500 grams of flour to the basin, add a spoon of lard, and pour in the prepared yeast water, knead for a while, knead it into one Cover the smooth dough and leave it in a warm place to ferment to 2 times its size. The fermented dough is very swollen and will not recover after pressing, and many pores can be seen after peeling.
Add lard when making noodles, regardless of buns or steamed buns , Can be white, bulky, sweet and delicious.
③Wash the pork belly and chop into Meat stuffing, add appropriate amount of salt, light soy sauce, dark soy sauce, oyster sauce, sugar, stir clockwise with chopsticks until strong, and marinate for half an hour.
④Peel and wash the green onions, chop them, and cook a bowlGinger water, pour the minced peppercorns into the meat filling several times, stir until all is absorbed, the bun filling will be tender and juicy. Finally, add chopped green onion and appropriate amount of pepper oil, stir well, and the fragrant pork and the green onion filling are ready Up.
⑤After the dough is fermented, put it on the chopping board and knead it for 10 minutes, knead it smoothly and cut it into small doses. Roll the agent into a bun skin, wrap a spoonful of pork and green onion filling, close the mouth tightly, and wrap them into buns in turn.
If you want buns to be smooth and soft, you need to knead the dough more , Exhaust the air inside, speed up the fermentation of yeast.
6 Fill the steamer with water, put the raw buns on the steamer, cover and ferment for 20 minutes, when the buns are bigger It can be steamed. After the water boils, continue to steam for 20 minutes, turn off the heat and simmer for 5 minutes. The steamed buns can be taken out to eat after the temperature has cooled naturally, and the pork and green onion steamed buns are ready.
[Master has something to say]
steamed buns, steamed buns, huajuan , The dough is the key. When kneading the noodles, in addition to yeast powder, you need to add two more things, that is, sugar and lard, which can make the dough quickly ferment, and the color is white and soft.
The cooked raw buns can’t be steamed directly, they still need to be steamed.
Once fermented, the steamed buns will be more puffy.
Do not use low heat when steaming. The buns will not swell at low temperature and the taste will become dry and hard. So be sure to steam it over a high fire. After learning these skills, you can also steam delicious dumplings at home.
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