Steaming buns with high or low heat

After wrapping the buns, start steaming them in the steamer. Generally, when they are first put into the steamer, they need to be fermented for a second time for about 20 minutes, and then turn on high heat. Generally, steam them on high heat, and then use medium or low heat after the water boils. Whether the buns are made well or not, in addition to being related to the filling, is also closely related to the fermentation of flour. If the buns are fermented well, the steamed buns will be particularly soft and fragrant, and they are also good for the stomach.

Steaming buns with high or low heat

Put the pot in cold water, start with high heat, then turn to medium-low heat after the water starts to steam.

There are several key points in steaming steamed buns, which are summarized after N times of practice. I had the same problem as you before when steaming. 1. The dough must be well fermented, but not over-fermented (the fermentation time is closely related to the weather temperature and the yeast ratio. It cannot be quantified and can only be observed. It is sufficient to ferment it to 2~3 times its size). 2. The dough must be kneaded well. The longer the better (I usually knead 500g of flour 200 times with both hands). 3. After shaping, it must be fermented again (about 20 minutes, but still see if it has risen before steaming). 4. Put the pot in cold water, and turn to medium or low heat after the pot starts to steam. 5. Do not open the lid immediately after turning off the heat after steaming for 15 minutes. Cover it for 3~5 minutes before opening the lid

Specific method of making steamed buns

Ingredients: Dough: 500g fine flour, 5g dry yeast, 300g warm water, a teaspoon of sugar. Filling: a large cabbage, 25 mushrooms, a tablespoon of sesame oil, appropriate amount of salt, a little sugar, appropriate amount of chicken essence. Instructions: First, dissolve the yeast in warm water and let it stand for a while. After sifting the flour, add 1. Knead into a smooth dough, cover with a damp cloth and place in a warm place to rise. The dough will rise until it is twice its original size. To make the filling, wash and chop the cabbage, add appropriate amount of salt, and wait until the cabbage releases water, then squeeze out the water. Add a little bit of water to the mushrooms and steam them for 5 minutes (you can also microwave on high for 2 minutes), cut into small dices after steaming, squeeze out the water, mix with 3, add sesame oil, add salt and chicken essence according to your taste, and put a little bit of sugar to enhance the flavor. After the dough has risen, roll it into long strips, cut it into small pieces, and roll them into bun skins, not too thin. Add stuffing and wrap into buns. Let the wrapped buns rest for 20 minutes and then steam them for about 8 minutes.