Precautions for making steamed buns

Our lives cannot be separated from friends, and gatherings among friends are inevitable. Having a meal together is a happy thing. We can sit together and talk about everything. At this time, a good cook is needed, so hurry up and learn from the editor about the precautions of making steamed buns.

1. The dough that has been initially fermented needs to be kneaded again, and the air needs to be drained for secondary fermentation.

2. The dough on the left is the second fermentation dough, which has a soft texture and fine texture. On the contrary, the texture is rough and the taste is slightly worse.

3. Thoroughly expel the air from the dough that has been fermented for the second time and divide it into small pieces of similar size.

4. Dough that has not completely exhausted the air is prone to large bubbles.

5. Arrange the divided dough into the shapes you want.

6. The semi-finished product needs to be covered with a wet cloth and left for about 20 minutes before moving on to the next step.

7. If the semi-finished product is steamed directly in the steamer, the steamed buns will be hard, not fluffy enough, and not elastic.

8. When steaming, you must brush a layer of oil inside the steamer, or cover it with gauze, but the gauze must be wet gauze that has been squeezed dry.

9. When steaming, you need to use high heat and bring to a boil for about 20 minutes or less. Take it out after two or three minutes. If you open the lid too early, the steamed buns will shrink easily. If the time is too long, it will easily stick to the steamer.

10. Kneading the dough is very important when making it. The product made directly after the first kneading process has a hard texture, poor elasticity, rough internal structure, and obvious small bubbles on the surface; while the dough that has been fully kneaded is just the opposite, with a smooth surface, soft texture, good elasticity, and delicate structure.

11. When opening the lid to take out the steamed buns, be careful not to let the water on the lid drip onto the steamed buns, otherwise it will easily form a moon-like surface with pits and potholes.

12. The steamed buns sacrificed for this experiment!

Maybe you have eaten countless delicacies from land and sea, or maybe you have never cooked by yourself. But after reading the introduction to the precautions for making steamed buns, you will definitely want to try it yourself, so take action now.