How long does it take to cook the steamed buns? Steamed buns
Steamed buns are a delicious staple food in our daily lives, so how can we make delicious buns? Let's take a look with the editor below.
How long does it take to steam the buns?
Many people like to steam buns by themselves, so they can eat with confidence. But most people don't know how long the buns are steamed, and they use random time to steam the buns, but the taste of the steamed buns is often not so good. If you use too little time, the filling inside will not be cooked, and if you use it for too long, it will easily collapse. So how long is the right time to steam the buns?
After the buns are wrapped and placed in the steamer, it takes more than two hours to wake up. The degree of awakening is based on the swelling of the buns' noodles. In fact, the steaming time for buns is very short, seventeen or eighteen minutes is enough. Steamed meat stuffed buns often take a little longer than ordinary buns, about 20 minutes.
Another thing to note is that after steaming, don't rush to open the lid. Stay on the stove for 5 minutes and then leave the heat for three minutes before uncovering the lid.
Steamed buns
Fresh meat buns
Ingredients: Skin part: 500g all-purpose flour, 5g yeast, 250g water, 50g sugar, a little salt;
The filling part: ground meat 500g soy sauce 65g green onion, one white pepper, appropriate amount of minced ginger;
Practice:
1. First stir the filling part evenly and put it in the refrigerator for refrigeration;
2. To make the skin part, mix the skin part evenly and knead it into a smooth dough. Ferment for about 40 to 50 minutes;
3. Divide the fermented rice into 50g small dough and let it rest for 10 minutes;
4. When the dough is loose, take the filling out of the refrigerator and divide it into 40g balls;
5. Knead the small dough into a round sheet, pay attention to the middle part to be slightly thicker;
6. Wrap the meat filling into the skin;
7. The best fermentation takes about 30 minutes.
8. Timing the steam in and out of the steamer for 20 minutes;
9. Do not open the steamer immediately after turning off the heat to avoid the retraction of the bun skin. Wait a minute before opening the lid;
10. The hot buns are out of the oven!
Tips for steaming buns
1. All-purpose flour is ordinary flour for making dumplings;
2. Quick baking powder is yeast, such as "Angel" yeast;
3. When melting the baking powder, add white sugar or glutinous rice grains, because white sugar is the favorite "food" of the baking powder, which can make the dough ferment better;
4. The water to melt the baking powder is preferably warm water, because warm water can also help better fermentation. The water should not be too hot (no more than 40 degrees), otherwise the yeast will be "scalded" to death and lose its "activity", so the dough will never rise;
5. It is best to add baking powder and water in batches while stirring, so that the dough and water can be easily stirred evenly;
6. If you feel very thin and sticky when mixing the noodles, don't doubt that pouring an appropriate amount of corn oil will not stick. The dough is too dry, and the steamed buns will be harder;
7. Because the dough is very soft and easy to knead, the dough should be kneaded as smooth as possible (3 or 4 minutes);
8. Cover or cover with plastic wrap. When sending, if the room has air conditioning on, you can put it outdoors (40-45 minutes) if you want to send it quickly, but it is best not to put it in direct sunlight, and wait for the dough to be 2 times larger. Usually the noodles will not sour for 4 hours, but the high temperature in summer or the high temperature in the place where they are placed may be too much, so you can use a small amount of edible alkali to form a little water and put it in the fermented dough at this time. And put it a little more after reconciling.
