Tips for steaming buns without them collapsing

Sometimes the dough is not well fermented, and the steamed buns will have a collapsed skin. This is related to some problems in the fermentation process. We know that the fermentation time has a certain relationship with the indoor temperature and humidity. In addition, the freshly made buns are placed in the steamer and need to be fermented again for about 20 minutes before being steamed. If the secondary fermentation time is too short, it will easily cause the steamed buns to have a collapsed skin.

Tips for steaming buns without them collapsing

1. The dough should be well-fermented, but not over-fermented (fermentation time is closely related to weather temperature and yeast ratio, and cannot be quantified, but can only be observed. It is sufficient to let it ferment to 2~3 times its size). 2. The dough should be kneaded well. The longer the better (I usually knead 500g of flour 200 times with both hands). 3. After shaping, it needs to be fermented again (it takes about 20 minutes, but you still have to see if it has risen before steaming). 4. Put the pot in cold water, turn off the medium-low heat after the pot starts to steam. 5. Steam for 15 minutes. Do not open the lid immediately after turning off the heat. Cover it for 3~5 minutes before opening the lid.

How to make fresh meat buns

Ingredients: 300g minced pork, chopped green onion, 1 tablespoon minced ginger, 2 tablespoons soy sauce, 1.5 tablespoons sesame oil, 2 tablespoons water, 1/4 teaspoon white pepper, 1 teaspoon sugar, 300g all-purpose flour, 15g fresh yeast, 1 tablespoon sugar, 1 tablespoon olive oil, 1/4 teaspoon salt, 160cc water

Step1 Take a deep bowl, pour in all the filling ingredients (except green onions) and stir clockwise until sticky. Put it in a fresh-keeping box and move it to the refrigerator to marinate until it is flavored... (about 20 minutes) Step2 Take a deep bowl, add clean water and fresh yeast until dissolved Step3 Pour in medium-gluten flour, sugar, salt, olive oil and stir with chopsticks... Step4 Knead it into a ball with your hands until it is smooth, cover it with a wet cloth or plastic wrap and let it relax for 5 minutes...

step5 roll into long strips and divide into 8 equal parts step6 roll the small dough into a round shape with thicker middle and thinner edges step7 wrap appropriate amount of filling chopped green onion and seal the top step8 place on baking paper and directly put in the steamer step9 cover with lid for secondary fermentation for 30 minutes step10 cook directly in cold water, put the steamer on, cook over high heat until the water boils and steam comes out, steam for 18 minutes and it is done (starting from the time of cooking in cold water)

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