Steamed buns are a gourmet snack made of flour. They can be made in various ways and have rich flavors. They taste sweet and delicious, and they taste very good. They are very popular among people. Many people will steam steamed buns to eat at home. So why are the steamed buns steamed in one pot good or bad? Let’s take a closer look below! How come the steamed buns steamed in one pot are so good and some are like dead noodles

1. During the steaming process, the water vapor is too large and drips from the pot cover to the steamed buns, which will cause the steamed buns to become flaky. Collapse and retraction.

Solution: Steam over medium heat to prevent excessive water vapor. Try to use a pot lid with a larger arc to allow water steam to flow along the pot lid to the edge of the pot. If the steamer is too closed, you can use a toothpick on the edge of the pot lid to allow steam to escape and prevent it from flowing to the steamed buns.

When steaming steamed buns, should you use medium or high heat? In fact, when steaming steamed buns at home, it is recommended to use medium heat instead of high heat. If you use high heat, more water vapor will be generated, which will easily drip onto the steamed buns. It's different if it's a steamed bun shop. You have to use high fire because many layers are steamed at one time. If the fire is low, the steam won't come up and the steamed buns won't be steamed easily.

2. The steamed buns are not fully awakened. Whether you wake up the steamed buns once or twice, the steamed buns will be fluffy and soft as long as they are fully proofed. How to judge whether the green body has awakened? At first glance, the volume of the green body has obviously increased, and secondly, when you pick up the green body, it feels lighter, which means that the pores inside the green body have been formed and the green body has fermented in place.

3. Uneven wake-up. When the dough is fermented and kneaded, if the dough is large, it needs to be shaped in two times. The two shaping times will differ by about ten minutes, so uneven rise will occur. Those who had plastic surgery first have woken up well, but those who had plastic surgery later have not yet fully woken up. Therefore, when waking up, properly control the temperature of the first evaporated wake-up, reduce the wake-up speed, and make the two wake-ups even.

In fact, steaming steamed buns is also a process of exploration for novices. The more times they are steamed, the degree of awakening will gradually be mastered. When steaming, whether to use high or medium heat, as the saying goes, practice makes perfect. That's the truth. What are the techniques for steaming steamed buns

1. The dough should be kneaded well. The dough that has risen must be well kneaded and deflated. I remember when I was learning to make steamed buns as a child, my mother always asked me to knead the dough more. She said that the longer the dough was kneaded, the smoother the dough would be and the better the steamed buns would be.

2. Second awakening. The second proofing is very important. The second proofing time should be neither too long nor too short. It depends on the temperature, usually about 10 to 15 minutes.

3. When steaming steamed buns, the lid must not leak. Nowadays, some pot lids are very light. When the water is boiled and steamed, some pot lids will be pushed up by the hot steam, causing air leakage. This is also one of the important reasons for the collapse of steamed buns.

4. After the steamed buns are steamed, do not open the lid immediately. You must wait three to five minutes after turning off the heat before opening the lid, otherwise the steamed buns will collapse. Homemade steamed buns

Ingredients:

500g all-purpose flour, 3g yeast, 5g sugar, 250g warm water, appropriate amount of dry powder

Steps:

1. Add yeast to warm water, stir well and let it stand, then add sugar and stir until dissolved.

2. Put flour in the basin, pour water several times, stir while pouring, and knead it into a smooth dough with your hands after it becomes cotton wool.

3. Cover (or cover with plastic wrap) and let it ferment until it doubles in size.

4. After fermentation, add appropriate amount of dry powder in batches and knead evenly.

5. Knead the dough into a long strip, cut it into small pieces, and knead it into a bun-like shape. Place it in a steamer, cover it, and let it rest for 20 minutes.

6. Boil water over high heat and steam over medium-low heat for 20 minutes. What should you pay attention to when steaming steamed buns

1. When kneading the dough, pay attention to the proportion of flour and water.

2. When fermenting yeast powder, be careful to use mild water with a water temperature of about 35 degrees.

3. Add a little salt and sugar to the flour. There is more sugar than salt. The key is to add just a little bit of salt. Adding salt can increase the sweetness.

4. Every time I make it, I add one or two eggs to the dough and a little oil.

5. Mix the above materials together to form a ball to achieve "three lights", that is, hand light, basin light, and surface light.

6. When kneading the dough, you should also pay attention to using even force to prevent any raw flour from being kneaded.

7. After kneading, sprinkle some flour on the dough and cover with a damp cloth to let it rest.

8. When it rises to double in size, when you see a honeycomb shape, take it out and knead the dough a few more times to release the air.

9. Knead into long strips and cut into pieces of the same size. Wake up again. When the ingredients become lighter, boil water in a steamer and steam them together.

10. Wait for 15 minutes after steaming until it reaches the upper atmosphere. Turn off the heat and do not open the lid. Let the steamed buns rest alone in the pot for 5 minutes and then open the lid. The steamed buns are ready.