Tips for using a steamer for steaming buns

The most important tool for steaming buns is the steamer. There are many advantages of using a steamer. When using a steamer to steam buns, you also need to understand some tips on its use. For example, you must wait until the water level in the steamer is fully boiled before putting the buns in. You must steam it in water. It is best to add hot water when adding water. The water in the pot must be full so that there is a lot of water vapor and the buns are easy to cook. If there is too little water vapor, the steaming time will be longer.

Tips for using a steamer for steaming buns

1. Wait until the water boils before adding the ingredients. If you want to steam something, please wait until the water in the pot boils before adding the ingredients. Steam it in a water bath. But if you want to stew something, just put it directly in water and heat it. 2. When adding water, please heat the water. When steaming, the pot must always be filled with hot water. If there is too little water, the amount of steam will be reduced and the edges of the steamer will easily burn. As long as there is not enough water, add hot water immediately to prevent the temperature from dropping. 3. The steaming time and heat vary depending on the ingredients. Most ingredients are steamed over high heat, such as meat or fish. However, when steaming eggs, it is best to use low heat so that there will be no dents on the surface. When steaming for a long time, you should try to avoid opening the lid halfway, as this will cause the temperature inside the steamer to drop. Finally, please steam the ingredients according to their quantity and size so that the steamed food will taste good.

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.