What are the tips for making steamed buns without dying?

Why young people nowadays don’t like cooking? The main reasons are that cooking is too troublesome and a waste of time, and secondly, some cooking skills are hardly passed on. After all, most families now have only one child. Parents are already worried about their children, so how can they let their children cook? As a result, these children don’t know how to cook after they get married, which is inevitably embarrassing. Take steamed buns for example, few young people know how to make them, so what are the techniques to make steamed buns alive?

Use milk and flour. In fact, kneading dough with milk is better than using water. The dough will be more elastic and more nutritious.

Add some oil to the noodles. Especially when making meat buns, it is best to add a little oil when kneading the dough. This will prevent the oil and water from seeping out during the steaming process, causing part of the dough to become tough or even the entire dough to become wrinkled and look bad. In fact, it would be better to add lard, but for health reasons, we used vegetable oil instead.

There are explanations for soft and hard. The softness and hardness of the bun dough can be adjusted according to the fillings. If the filling is drier, the skin can be softened and it will taste softer. If the filling is easy to release water, then make it a little harder. After wrapping it, let it rise for a while longer.

There is a sense of proportion in thickness. The skin of buns is different from that of dumplings. It does not need to be rolled into a very thin layer. Otherwise, it will only be a small thin layer. No matter how well the dough is fermented, it will not have a soft texture. Instead of doing this, it is better to use cold water noodles or hot noodles directly. Of course, don't make it too thick. If the first bite is noodles and the second bite is still noodles, then it will really become a steamed bun. Just be appropriate, that's fine.

There are some particularities in scraping the skin. The skin of the buns, like the dumpling skin, needs to be rolled evenly, slightly thicker in the middle and slightly thinner around the edges.

Apply force evenly. When making dumplings, apply force evenly and try to make the dough around the dumplings evenly thick. Do not pull and pinch the folds of the dough just because it has good elasticity. This will make the dumpling skin thick on one side and thin on the other. The oil will soak into the thin side and affect the appearance of the dumplings. Don't even pinch a big lump of dough on the top of the bun, as this will greatly affect the taste.

There are tricks to quick fermentation. When making yeast and dough, there is no need to add alkali or baking soda. If you are short on time or the weather is cold, you might as well add more yeast to achieve a quick fermentation effect. Believe me, it will not turn sour. At least the Angel yeast we use has never had a sour taste.

The second proofing cannot be missed. There must be a second proofing process, and the buns must be proofed before being put into the steamer. The well-proofed buns will feel light in the hand, rather than being a solid lump. If you don't have time to wait for the dough to rise a second time and you have to put it in the steamer right away, you must use a low heat to allow the dough to slowly heat up and rise a second time. Once the steam is boiling, turn to a high heat.

Use cold water in the upper drawer. Steam the dough in a steamer using cold water and high heat. After the fire is turned on, the dough will continue to rise as the temperature rises. This will allow it to be heated evenly, making it easier to steam, and can also make up for the lack of dough fermentation.

The secret to non-stick bottom. If you want the buns to not stick to the bottom, you can use greaseproof paper or a steamer cloth to cover the bottom. Or, like now when corn is available in large quantities, you can put a layer of corn husk on the sieve, which will give the steamed buns a fresh corn flavor. If you use a drawer cloth and it still sticks to the bottom, turn it upside down, add some cold boiled water on it, wait for a while, and then uncover it. Just be careful to be quick and gentle with your hands, and use clever strength instead of brute force.