How long does it take to steam the buns?

The time for steaming buns is not particularly long, generally about 15 to 20 minutes, which also depends on the size of the buns, and whether hot water or cold water is used. The steamed buns must be kept in the steamer for 2 to 3 minutes before opening the lid. Only then are the buns thoroughly cooked. The most important thing when making buns is kneading the dough. To make buns with thin skin and large fillings, kneading the dough is more important. Let’s take a look at the specific content.

How long does it take to steam the bread?

The amount of water put in the steamer should be in the middle of the steaming curtain and the bottom of the pot, or a little bit above it. Too much water can easily cause the bottom of the steamed buns below to be scalded and sticky. Too little water will cause the pot to dry out and the steamed buns to become tough. Before placing the raw dough on the steaming curtain, pour a little oil on it and spread it with your hands or a brush. Use high heat throughout the process, and start timing after steam comes out of the pot. Generally, steam for 15 to 20 minutes depending on the size of the pasta. After steaming, wait for 2-3 minutes before opening the lid.

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.

Tips

To check whether the dough has risen, dip your finger in a proper amount of flour and poke the dough. If the small hole does not retract, it has risen. The longer you knead the dough, the tastier the steamed buns will be, but don't knead it too long. Adding a small amount of sugar to the dough can help fermentation and make the steamed buns sweeter, but don't put too much, otherwise it will inhibit fermentation. The moisture in the cabbage and shiitake mushrooms must be squeezed out, and the shiitake mushrooms must be steamed.