How long does it take to steam meat buns?

Baozi is a delicacy we often eat. Many people eat it for breakfast. Although baozi is delicious, many people often fail to grasp the steaming time when making baozi. Sometimes the baozi is not cooked through, and sometimes the baozi is steamed for too long. When the baozi is taken out, it is already rotten. In fact, the steaming time is also very important to whether the baozi is delicious or not.

How long does it take to steam meat buns?

After the raw buns are wrapped, they need to be steamed. At this point, you need to know how long it takes to steam the buns. After placing the raw dough into the steamer one by one, leave a gap of about 2 fingers wide between each bun. Put the steamer into the pot, add appropriate amount of water to the bottom of the pot, cover it and steam it over high heat for about 10-15 minutes until cooked.

How to steam buns without sticking to the cloth

1. Don't rush to remove the buns from the steamer after they are cooked. First remove the lid of the steamer and continue steaming for 3-5 minutes. When the buns on the top of the basket have dried up quickly, remove the steamer, turn it over on the chopping board, and take off the steamer cloth. In this way, the buns will not stick to the cloth or the chopping board. Wait a while before unloading the second cage, and continue unloading them one by one.

2. Wash the drawer cloth after use and soak it with water before use.

3. If the steamer is made of aluminum, no cloth is needed. First wash and dry the cage, apply a little cooking oil on it, put the buns on it, and it will be easy to take out after they are cooked.

How to make homemade pumpkin meat buns

Ingredients

800 grams of homemade bun wrappers, 700 grams of pumpkin, 200 grams of lean pork, 50 grams of green onions, 30 grams of soy sauce, 5 grams of rice wine, appropriate amount of salt, a little MSG, 50 grams of rice, 10 grams of starch, 50 grams of vegetable oil, and appropriate amount of baking soda.

practice

1. Peel and remove the pumpkin, wash it, grate it into shreds, and then cut it into small cubes. Add appropriate amount of salt and stir evenly. After leaving it for 20-30 minutes, wrap it with clean gauze, squeeze out the water and set aside.

2. Remove the yellow leaves and roots of the green onions, wash, drain, and cut into small cubes for later use.

3. Wash and drain the lean meat, cut into cubes about 0.5 cm in size, put them in a large bowl, add 30 grams of soy sauce, 5 grams of rice wine, 50 grams of chopped green onion, a little MSG and enough salt, stir well, add 50 grams of vegetable oil, mix evenly, marinate for 1-2 hours, and set aside.

4. Put the diced pumpkin into the bowl containing diced lean meat and stir well to make the meat filling for buns.

5. Wrap an appropriate amount of meat filling in the bun skin. Use the thumb and index finger of your right hand to pinch out about 20 wrinkles from left to right, leaving a finger-sized opening on the top of the bun. This is the raw bun skin.

6. Put the raw buns into the steamer and steam them until cooked.